Chookys Cooking Club

Like most of my recipes, this one is very flexible. Adjust the amounts of ingredients or the thickness of the soup to suit your tastes.

INGREDIENTS

1/2 butternut pumpkin, diced
1 large brown onion, diced
1 tsp minced ginger
2-3 cloves garlic
1 tsp turmeric
1 tsp curry powder
3 tbsp peanut oil
1 tbsp sesame oil
1 1/2 cups vegetable stock
sweet chili sauce to taste
3 heaped tbsp peanut butter
3/4 cup coconut cream
extra water as needed

TO MAKE

Take a large, heavy based saucepan. Add pumpkin, onion, ginger, garlic, turmeric, curry powder and oils. Cook over a medium heat, stirring constantly, until the onion is clear and the pumpkin is beginning to soften.

Slowly add vegetable stock. Add chili sauce. Bring to boil, then simmer till pumpkin is very soft, adding extra water if necessary.

Stir through peanut butter.

Remove from heat and mash the pumpkin in the soup. (This will produce a fairly chunky soup. If you prefer it smoother, allow the soup to cool at this stage and then put it through a blender.)

Return soup to heat and add coconut cream, stirring through. Warm thoroughly but do not boil. Add extra water if you prefer a thinner soup.

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