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You are here: Home / recipes / slow-cooked peanut pumpkin soup

slow-cooked peanut pumpkin soup

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slow-cooked peanut pumpkin soup
 
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Prep time
10 mins
Cook time
2 hours
Total time
2 hours 10 mins
 
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.
Author: Rachel
Recipe type: soup
Serves: 4-6 portions
Ingredients
  • 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
Instructions
  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.
3.5.3208

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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