Ingredients 1 large onion, finely chopped
2 cloves of garlic, chopped
2 tablespoons Nuttelex or oil
1/2 teaspoon curry powder
1/2 teaspoon ground coriander seed
1/8 - 1/4 teaspoon chilli powder
1/2 teaspoon salt
250g cubed pumpkin (iusually use Jap)
1 fairly large (250g) kumara (orange sweet potato)
4 cups water
2 cubes Massel Chicken style (vegan) stock cubes
2 tablespoons peanut butter
Instructions Cut the onion into quarters and peel garlic. Chop finely or squeeze in garlic press. Heat oil in saucepan, add onion and garlic and cook over low heat until onion becomes transparent. The onion may turn straw coloured but should not brown.
Add the curry powder, coriander and the desired amount of chilli and salt to the onion mixture and stir over moderate heat for at least a minute.
Peel and seed the pumpkin and chop into 1 cm cubes. Weigh it after cubing it. Peel the kumara and cube. Although exact weights are not essential for a soup like this , do not use more kumara than pumpkin, because the soup will turn out to be too sweet.
Add the vegetables to the pan with the water and stock, bring to the boil and simmer gently for about 15 mins or until the vegetables are tender.
Add the peanut butter. Use two standard, level tablespoons or one rounded dessertspoon. Take care not to add too much or the peanut flavour will drown the vegetable flavours. Puree.
Serve soup with small, crisp, freshly made croutons, or a handful of chopped chives, eschallots, parsley or coriander leaves. Enjoy!