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Be forewarned: this is NOT diet food.  And, you may have a hard time eating just one bowl.  

This soup is something I came up with after trudging through a particularly rough session of my standard Friday night indulgence (hot yoga).  It was especially satisfying in light of the subarctic temperatures Boston is currently experiencing.  

Both myself and my go-to tester were impressed with the outcome, which was rich, creamy, sweet and spicy all at the same time.  This soup really “sticks” to you, making it perfect for an empty stomach on a cold winter night (hopefully if you are an Ashtangi, that night also happens to be a Friday).  We enjoyed ours with toasted pita bread.

This will make about 4-5 servings.  And, true to its form as a soup, its flavor improves with time so it makes for great leftovers (and this is coming from someone who hates leftovers).  Note regarding leftover soup:  it will likely thicken in your fridge, so add a little water before reheating. 

Ingredients:

• 1 large eggplant, cut into 1/2 inch cubes
• 3 shallots, thinly sliced
• 2 1/2 T peanut oil (or canola oil)
• 1 15 oz. can of pureed pumpkin (NOT pumpkin pie mix!)
• 2 cups mango nectar (papaya nectar or peach nectar would likely work just as well)
• 1/2 cup light coconut milk
• 1/2 cup peanut butter
• 3 cups vegetable broth or water
• 4-5 inch chunk of fresh ginger root, minced
• 4 T soy sauce
• 2 tsp cinnamon
• 1 tsp orange zest
• 1/2 tsp hot red pepper flakes (more or less, to taste)
• 1 T rice vinegar
• raw pumpkin seeds (“pepitas”) for topping (about 1 T per serving)
• fresh cilantro, for topping
• salt and pepper, to taste

To make:

1. Brine the eggplant by adding about 1/2 tsp of salt and stirring it to coat, then letting it sit in a colander for about 20 minutes, or until you are ready for it.  At that time, rinse the eggplant with cold water.
2. Meanwhile, heat 1 T of the peanut oil over medium high heat in a large stockpot.  Add the shallots and saute them about ten minutes, stirring frequently, until they start to turn brown and caramelize.  Remove the shallots from the stockpot and repeat the process with the eggplant (in the same stockpot): heat 1 T of the oil over medium-high heat, add the eggplant and saute, stirring frequently until the eggplant softens, about ten minutes or so.  Then remove the eggplant (can place in the same bowl as the shallots).
3. Then, heat the remaining 1/2 T of oil in the stockpot over medium-high heat and add the ginger and hot pepper flakes.  Saute for about one minute only, then add in the water or broth, pumpkin, mango nectar, eggplant, shallots, cinnamon, orange zest,  and soy sauce.  Bring to a boil, and then reduce heat to medium low and allow to simmer, covered, for about 15-20 minutes, or until eggplant is tender. 
4. While the soup is simmering, combine the coconut milk and peanut butter in a bowl with a wire whisk.  When the eggplant is tender (i.e., step #4 above is finished), ladle a bit of the hot soup into the peanut butter/coconut milk mix and whisk. Then add the bowl to the soup, along with the rice vinegar, and allow to simmer about 3 to 5 minutes more, covered. 
5. Toast the pumpkin seeds in a skillet over medium-high heat for a couple of minutes, until they turn brown. (Note: you can use a dry skillet or add just a drop of oil).
6. Serve the soup hot, with seasoned with salt and pepper to taste, topped with the cilantro and toasted pumpkin seeds.