Spicy Peanut and Pumpkin Soup
, 35 min, 4 servings
A silky, spiced soup of pumpkin and peanut butter with coconut milk, finished with chives and crème fraîche.
| prepPeel and dice onion (about 1½ cups) | ||||||
| prepSmash garlic cloves | ||||||
| prepPeel and chop ginger | ||||||
| prepHalve habanero or bird's eye chile | ||||||
| 30 ml olive oil | Heat oil, cook onion, garlic & ginger 4 min | Stir in chile & pumpkin, whisk in water | Simmer 20 min until slightly reduced | Blend in coconut milk, agave & peanut butter | Purée until smooth, season with salt | Serve with chives & crème fraîche |
| 1 medium onion, peeled and diced (about 1½ cups) | ||||||
| 4 garlic cloves, smashed | ||||||
| 1 (1-inch) piece ginger, peeled and chopped | ||||||
| ½ habanero or bird's eye chile | ||||||
| 1 (14-ounce / 400 g) can pumpkin purée | ||||||
| 720 ml water (or chicken or vegetable stock) | ||||||
| 1 (13-ounce / 400 ml) can coconut milk | ||||||
| 1 tablespoon agave or honey (optional) | ||||||
| 65 g unsweetened natural peanut butter | ||||||
| Salt | ||||||
| 2 tablespoons sliced fresh chives (optional) | ||||||
| 60 ml crème fraîche or yogurt (optional) | ||||||
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