Testing - Curried Roasted Pumpkin and Peanut Soup

To Frankenstein the following:

http://www.countryliving.com/food-drinks/recipes/a4117/harvest-pumpkin-soup-recipe-clv1112/
http://www.countryliving.com/food-drinks/recipes/a14859/roasted-pumpkin-soup-mushrooms-chives/
http://www.countryliving.com/food-drinks/recipes/a1161/ginger-pumpkin-soup-3268/

1 - The peanut butter was far too strong and overpowered any pumpkin flavour.
2 - reduced the peanut butter to 1 Tbsp, added 1/2 tsp curry, and formalized the lime

3-4 lbs pumpkin, peeled and cubed
1 Tbsp olive oil
2 tbsp. butter
1 large potato
1 onion
1 leek
2 cloves garlic
2 Tbsps grated ginger
1/4 tsp cayenne
5 cups chicken broth
2 tsps salt
1/4 cup 2 1 Tbsps peanut butter
1 Tbsp Fresh lime juice

1. Heat the oven to 425F.
2. Peel and cube the pumpkin for roasting. 
3. In a large roasting pan, toss the pumpkin with the oil and 1 tsp salt. Roast 45 to 60 minutes, tossing frequently or until tender and just starting to brown.
4. While the pumpkin roasts, heat butter in a soup pot over medium heat. Sauté the onion, leek, potato, ginger and garlic. Cook for a few minutes then cover with a lid. Reduce heat to low, and cook the vegetables for about 20 minutes, stirring once or twice, or until tender. 
5. Mix the cayenne into the aromatics.
6. Add the roasted pumpkin, peanut butter and broth and bring to a boil, then cover, and simmer for 15 to 30 minutes. 
7. Puree the mixture and season with salt and pepper and stir in the lime juice.
8. Serve with lime wedges. This is not an optional condiment, but an important part of the recipe - the lime lightens the dish.