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–+ servings

Creamy Pumpkin & Peanut Soup

A creamy pumpkin soup with peanut butter, coconut cream and warming spices for an easy, flavour-packed meal.
Print Recipe
Creamy Pumpkin & Peanut Soup
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1 Tbsp oil
  • 2 onions diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 litre water or vegetable stock
  • 1 kg pumpkin skin removed and chopped into chunks
  • 2 Tbsp vegetable stock powder if using water
  • 400 ml can coconut cream
  • 4 Tbsp chunky peanut butter
  • salt and pepper to taste
  • chilli flakes optional
  • fresh coriander to garnish

Instructions

  • Heat the oil in a large pot over medium heat. Add the onions and sauté for approximately 5 minutes, or until softened.
  • Add the garlic powder, onion powder, ground coriander and cumin. Cook for approximately 1 minute, stirring so the spices don't catch.
  • Pour in the vegetable stock and add the pumpkin. If using water instead, stir in the vegetable stock powder. The liquid should cover the pumpkin.
  • Bring to a gentle boil, then reduce the heat and simmer for approximately 20–25 minutes, or until the pumpkin is completely tender.
  • Remove from the heat and blend with a stick blender until smooth. Alternatively, carefully blend the soup in batches. If it's thicker than you'd like, add a little extra stock or water.
  • Return the soup to low heat. Stir through the coconut cream and peanut butter, then heat gently for approximately 5 minutes. Do not boil.
  • Season with salt and pepper to taste. Add chilli flakes if you'd like a little heat, then garnish with fresh coriander before serving.

Notes

Notes
  • Any variety of pumpkin will work.
  • Add extra stock or water after blending if the soup is too thick.
  • Gently heat after adding the coconut cream and peanut butter rather than boiling.
 
Variations
  • Use smooth or chunky peanut butter.
  • Substitute sunflower seed butter or leave the peanut butter out.
  • Add chilli or fresh ginger for extra warmth.
 
Storage
  • Refrigerate for up to 4 days.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator and reheat gently.
Servings: 6 people