pumpkin & peanut butter soup

This soup is hearty and nutritious. With the addition of the nut butter it keeps you full much longer!

Pumpkin & Peanut Butter Soup

1/2 tablespoon coconut oil or ghee

1 onion, peeled and cut in half

2 cloves garlic, peeled

10g ginger

1 teaspoon cinnamon

1 capsicum, cut in half, seeds removed

1 carrot, unpeeled, cut into 3 segments

300g pumpkin, peeled, roughly chopped
200g sweet potato, peeled, roughly chopped

1 tomato, halved

1/2 cup/140g natural peanut butter (recipe here)

1 can coconut milk 

300g filtered water

salt and pepper

Garnish:

40g green beans, trimmed length ways

1/2 chilli, sliced thinly

few springs coriander, leaves removed

2 tablespoons roasted cashews

1 lime cut into wedges

THERMOMIX METHOD

Place onion, garlic and ginger in thermomix and chop 3 seconds/speed 7. Scrape down sides of bowl.

Add coconut oil or ghee and saute 3 min/varoma/speed 1

Add cinnamon and saute 1 min/varoma/speed 1

Add remaining ingredients (except the serving ingredients) and cook 20 min/100/speed 1

Blend 1 min/speed 9, gradually increasing from speed 1 to speed 9. Garnish with toppings and serve

CONVENTIONAL METHOD

Chop onion, garlic and ginger finely.

Heat oil in a medium saucepan, cook onion, garlic and ginger, stirring until onion softens. Add cinnamon, cook stirring, 1 minute.

Add remaining ingredients (except the serving ingredients) and bring to the boil and simmer, uncovered 15 minutes until the sweet potato and pumpkin are tender.
Blend soup in batches, until smooth.

Season. Ladle into serving bowls. Garnish with toppings and serve.

NOTES

I do notice this soup tastes better using the conventional method so even though I have a thermomix I generally use my thermomix for chopping the onion, garlic and ginger and then in the final blending process.