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Nut and pumpkin soup

Recipe from: 8/1/1998 12:00:00 AM

Ingredients 11
Servings 4
Time 10 min


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


1 hr
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.

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