PUMPKIN, KUMARA, AND PEANUT SOUP.

FOR 4-6 SERVINGS.

1 Large onion,

1 tsp finely chopped garlic

2 Tbsp butter or oil

½ tsp curry powder

½ tsp coriander seed

1/8- ¼  tsp chilli powder (opt)

1 fairly large (250)grm kumara

250 grm pumpkin

4 cups chicken or vegetable stock, or make 

With 2 tsp instant stock powder in 4 cups water.

½ tsp salt

2 tbsp peanut butter.

Cook the chopped onion and garlic over low heat in the butter or oil, in a medium sized

Saucepan until the onion is transparent . Add the curry powder , coriander seed, and chilli powder if used.. Stir over moderate heat for a minute.

Chop the prepared kumara and pumpkin into 1 cm cubes. (Don’t use more kumara or the soup will 

Be too sweet). Add the vegetables to the pot with the stock , bring to the boil, and then simmer for 15 minutes or until veges are tender. Add salt then  peanut butter .(Don’t add more than the recipe says or the peanut butter will overpower the soup).

Puree with a blender or masher. Adjust seasonings and reheat. Can top with a swirl of yoghurt, Coconut cream or finely chopped roasted peanuts.