Pumpkin, Carrot and Peanut Soup
Growing up my grandmother used to make peanut soup which I always enjoyed and never make enough myself. The past years my love for pumpkin has grown but my favorite dish will probably always be pumpkin soup. So why not combine these two ingredients and create one. The nutty taste gives the soup an extra kick and everyone was surprised how nice the combination was. I will probably be making pumpkin soup this way the next few times.
I did not peel the pumpkin, as the skin softens and adds more flavor and texture to the soup.
This recipe serves 6.
1 pumpkin (800g), washed and dried
4 medium carrots, peeled and chopped
1 clove of garlic, minced
1 onion, chopped
2 tablespoons soy sauce
½ teaspoon curry powder
1/4 teaspoon chili powder
1 liter vegetable stock (extra if needed)
½ cup coconut milk
1 tablespoon olive oil
3-4 tablespoons peanut butter
Deseed and chop the pumpkin; peel the vegetable if you would prefer to do so.
In a large pot heat the olive oil and add the onion and garlic. When the onions start to become translucent add the pumpkin, carrots and put a lid on the pot. Cook for about 10 minutes and stir a few times to make sure nothing sticks to the bottom. I always try to brown a bit of the vegetables because I like the roasted taste. Now pour in the stock and coconut milk, add the chili and curry powder. Bring the mixture to a simmer and cook until the vegetables are tender. Using a hand blender (stick blender) blend until the mixture has a smooth consistency and season with salt and pepper. Now mix in the peanut butter until dissolved and add more stock if the soup is too thick. Enjoy!