Pumpkin Peanut Stew

 

Ingredients
3 cups diced peeled pumpkin (from 1 medium pumpkin)
½ cup chopped blanched raw peanuts, plus more for garnish
4 garlic cloves, unpeeled
2 tablespoons grapeseed oil, divided
1 tablespoon coconut oil
¾ cup diced yellow onion (from 1 small onion)
1 teaspoon grated fresh ginger
4 cups unsalted vegetable broth, divided
1 ½ cups cooked hominy (from 1 [15-oz.] can)
1 ½ cups baby spinach
2 tablespoons natural peanut butter
½ teaspoon kosher salt
½ teaspoon paprika
¼ teaspoon cayenne pepper

Instrutions
Preheat oven to 400°F. Toss together pumpkin, peanuts, garlic cloves, and 1 tablespoon of the grapeseed oil in a large bowl. Spread in an even layer on a large rimmed baking sheet. Bake until pumpkin is tender, about 40 minutes, stirring halfway through cook time.
Meanwhile, heat coconut oil and remaining 1 tablespoon grapeseed oil in a large pot over medium-high. Add onion. Cook, stirring occasionally, until tender, about 5 minutes. Add ginger. Cook, stirring constantly, until tender, about 1 minute. Remove from heat. Set aside until ready to use.
Remove pumpkin mixture from oven; let cool 5 minutes. Carefully remove and discard skins from garlic cloves. Place half of thepumpkin, peeled garlic, peanut butter, and 1 cup of the broth in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute.
Add pumpkin puree, hominy, spinach leaves, salt, paprika, cayenne, and remaining 3 cups broth to onion mixture in a large pot.. Bring to a simmer over medium-low. Simmer, stirring occasionally, 25 minutes. Ladle into 6 bowls; garnish with peanuts.
Enjoy!