Recipe Centre

Nut and pumpkin soup

Preparation time: 10 min

Cooking time: 1 hr

Ingredients
60 ml smooth peanut butter
40 ml tomato paste
2 litre vegetable stock
1 large onion, chopped
15 ml freshly grated ginger
2 ml dried thyme
1 ml chilli powder
300 g pumpkin, cubed
100 g mangetout, trimmed
salt and freshly ground black pepper, to taste
25 toasted peanuts

Method:
Place the peanut butter and tomato paste in a mixing bowl and gradually add 500 ml of the stock, stirring to form a smooth paste.
Pour the mixture into a large saucepan and add the onion, ginger, thyme, chilli powder and remaining stock.
Bring to the boil then reduce heat and simmer for 20 minutes. Stir occasionally to prevent sticking.
Add the pumpkin and cook for 30 minutes.
Purée half the soup in a liquidiser until smooth, then mix back into the pot.
Add the mangetout and cook for a further 10 minutes.
Season to taste, sprinkle with toasted peanuts and serve.

Recipe From : Ideas August 01, 1998

Recipe from Ideas : August 01, 1998 See what Ideas has in store this month. Subscribe now and save!