INGREDIENTS
7 ozs
roasted red bell peppers
2 tsps
vegetable oil
1
onion
3 cloves
garlic
1/2 tsp
paprika
1/2 tsp
red pepper flakes
1/4 tsp
turmeric
15 ozs
canned pumpkin puree
1 1/2 cs
vegetable broth
1/3 c
creamy peanut butter
1 Tbsp
lemon juice
1 tsp
sugar
1/4 c
low fat sour cream
2 Tbsps
roasted peanuts
2 Tbsps
scallion greens
1 Tbsp
roasted red peppers