Roasted Pumpkin Soup with Peanut Butter
A creamy pumpkin soup with roasted Hokkaido squash, coconut milk, potatoes and peanut butter.
Ingredients
- 1 Hokkaido squash
- 6 medium potatoes
- 6 medium onions
- 4 tablespoons olive oil
- Spices (salt, paprika powder, curry powder, pepper)
- 2 tablespoons peanut butter
- 2 cans (400 ml each) coconut milk
- Water
- Some red chilli flakes as garnish
Directions
- Peel and chop the potatoes. Halve the squash, remove seeds. Cut the squash into approximately 2 cm wide slices and distribute half of the oil on the slices of squash and potatoes, salt. Roast at 190°C convection for about half an hour until the squash flesh is soft.
- Heat the other half of the oil over medium heat in a large pot. Peel and chop the onions and sauté. Simmer gently for about 5 minutes, stirring frequently.
- Add the roasted squash slices to the onion mixture. Add water to cover everyting. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add coconut milk, peanut butter, and the other spices to the pot. Feel free to add any spices here that you think would be good. A word about peanut butter: there are some that contain no additives, they don't spread well, they are exactly right for this soup (and other sauces). They are available in organic markets or at the Bioregale of the supermarket. If you only find the cheap, smooth, creamy kind - that's not bad either.
- Puree the soup with an immersion blender until smooth. Season with salt. If the soup is too thick, add a little more water.