slow-cooked peanut pumpkin soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 portions
This soup has an intriguing nutty taste. You can use pumpkin only or a mix of pumpkin, kumara or other vegetables such as carrot or parsnip if you have them.
  • 250g pumpkin flesh, cut into cubes
  • 250g kumara, peeled and cut into cubes
  • One medium onion, peeled and cut into chunks
  • Two garlic cloves, peeled and chopped
  • 1 litre boiling water
  • Two tablespoons peanut butter
  • One teaspoon curry powder
  • One teaspoon coriander seeds
  1. Roast the vegetables at 180 degrees C for about 30 minutes until soft and browning at the edges. (I usually do this whilst I'm baking something else. )
  2. Scrape the roasted vegetables into the slow cooker and add the remaining ingredients.
  3. Cook on high for 1-2 hours.
  4. Blend until smooth using a stick blender.
  5. Check seasoning and adjust to taste. Whether you need more salt will depend on the saltiness of your curry powder and peanut butter.
Recipe by The Kitchen Garden at