Whether you are jogging around the block with friends or training for your marathon PR, running happy (and strong) means eating foods that fuel your run and keep you energized. On race day, this may mean slurping down energy gels, but in regular life you will want to stick with healthy, nutritious foods.
At Brooks, we take this to heart and are lucky to have an in-house chef who prepares daily meals for staff. Below is the recipe for a dish we recently enjoyed. This homemade soup is not only delicious to eat, but fast to put together from scratch. This is why we call it “Fast Food”. Look for more of these healthy recipes in the coming weeks!
West African Pumpkin Soup with Peanuts
1 Tablespoon of Olive oil
1 Medium onion-diced
2 Ribs celery-diced
3-4 Cloves garlic-thinly sliced
½ Teaspoon cayenne
1 Tablespoon grated fresh ginger
1 Tablespoon Madras curry powder
2 Tablespoons tomato paste
1 29 oz can pumpkin puree
4-6 Cups vegetable stock or chicken stock
1 Cup natural peanut butter
3 Tablespoons apple cider vinegar
Salt and or soy sauce — to taste
In large pot, sauté onions and celery in olive oil until soft. Add garlic, cayenne and ginger, curry powder and tomato paste. Cook until fragrant (about 5 minutes).
Stir in pumpkin, 3 cups stock, and peanut butter. In batches, process soup in your blender until smooth. Add more stock as necessary, then return to pot. Heat thoroughly, then add vinegar and season to taste with salt or soy sauce. Serve with sour cream (or skip for a lower calorie alternative), cilantro, and peanuts. Enjoy!
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