Ingredients
portions
- 2 clove garlic (finely chopped)
- 1 onion (chopped)
- 1 tbsp fresh ginger (grated)
- 350 gram pumpkin
- 750 ml vegetable broth
- 125 gram natural peanut butter (without chunks)
- 150 ml coconut milk
Garnish:
- Unsalted coarsely chopped peanuts
- Fresh parsley, coriander, or thyme
- Chili flakes
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat some oil in a pan and briefly fry the onion, garlic, and ginger.
- Meanwhile, peel and cube the pumpkin.
- Add the pumpkin and fry briefly. Then, add the broth.
- Bring to a boil, then simmer until the pumpkin is cooked (about 10-15 minutes).
- Add the peanut butter and heat through.
- Puree the soup until smooth using an immersion blender or a regular blender.
- Add the coconut milk, then season the soup with salt and pepper. Garnish with coarsely chopped peanuts, fresh thyme, and chili flakes, if desired.
Nutrition information per portion
Calories: 304kcal | Carbohydrates: 19g | Proteins: 9g | Fats: 24g | Saturated fats: 10g
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