Spring in Melbourne, Australia means some days are really warm and you want nothing but ice cold smoothies and light meals and other days there’s still a bite in the air. Today is one of those cooler days so I have decided to use up some left over veggies and make a Thai-inspired nutty pumpkin soup.
Although I am only uploading this recipe to the website today, I have been making this soup for years for my family and friends. Often people are surprised to see me adding peanut butter to my soups although If you have been following me for some time you’ll know I can’t resist a bit of peanut butter in sweet and savoury dishes.
The lime juice cuts through the rich and nutty flavours and the pine nuts just round out the soup adding a lovely texture. Serve this up with crusty bread and you have yourself a delicious veggie-filled meal.
Measurements given with water, peanut butter and stock are an estimate. Add more water if you find the soup too thick, it’s best to need to add more then be faced with soup too thin that’s harder to thicken. The same goes for the flavours of peanut butter and stock powder.
People have different tastes when it comes to salty and nutty so go slow, I promise you can’t stuff it up! taste regularly and enjoy creating your perfect in between seasons soup.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Roast your pumpkin and red capsicum on 200 degrees C for approx 30 mins or until slightly browned and soft - check on it after 15 mins as your capsicum will cook faster than the pumpkin.
While the veggies are roasting, roughly chop the onion, celery, carrot, garlic and chilli and add to a deep saucepan with approx 1 cup of the liquid chicken stock). Bring to the boil then reduce to a simmer and allow the veggies to cook for 20 mins until everything is super soft. Then add the remaining stock liquid.
Add your roasted pumpkin and capsicum to the saucepan and use the hand blender to blender until thick and smooth.
Add 2 TSBP peanut butter and stir through until it's completely melted in. At this point taste your soup. Add more peanut butter for nutty flavour if desired and adjust seasoning using salt and pepper. For reference, I sometimes add up to 1/4 peanut butter.
Remove soup from heat and add 1/4 cup coconut cream and stir through.
Serve into bowls and top with an extra blob of coconut cream, a good squeeze of lime juice, some fresh coriander leaves and a smattering of pine nuts.
Ingredients
Directions
Roast your pumpkin and red capsicum on 200 degrees C for approx 30 mins or until slightly browned and soft - check on it after 15 mins as your capsicum will cook faster than the pumpkin.
While the veggies are roasting, roughly chop the onion, celery, carrot, garlic and chilli and add to a deep saucepan with approx 1 cup of the liquid chicken stock). Bring to the boil then reduce to a simmer and allow the veggies to cook for 20 mins until everything is super soft. Then add the remaining stock liquid.
Add your roasted pumpkin and capsicum to the saucepan and use the hand blender to blender until thick and smooth.
Add 2 TSBP peanut butter and stir through until it's completely melted in. At this point taste your soup. Add more peanut butter for nutty flavour if desired and adjust seasoning using salt and pepper. For reference, I sometimes add up to 1/4 peanut butter.
Remove soup from heat and add 1/4 cup coconut cream and stir through.
Serve into bowls and top with an extra blob of coconut cream, a good squeeze of lime juice, some fresh coriander leaves and a smattering of pine nuts.
