Aromatic, Creamy Pumpkin Soup (g) (v)

• 분량: 4

재료

2 tablespoons extra virgin olive oil

1 brown onion, thinly sliced 1 medium carrot, grated sea salt and ground pepper 1 tablespoon grated fresh ginger

2 cloves garlic, crushed

2 teaspoons mild curry powder (or use hot for a spicier version)

1/2 teaspoon each ground cinnamon and turmeric

1 tablespoon tomato paste 2 tablespoons peanut butter (use smooth or chunky)

3 cups vegetable stock (use a stock cube or stock pot)

500 grams pumpkin, peeled, deseeded and cut into small chunks

200ml coconut cream, plus extra for serving

1 medium tomato, diced

1 tablespoon lemon juice

2 big handfuls baby spinach

V2 cup roasted salted peanuts

방향

Heat the oil in a large pot and cook the onion and carrot with a good pinch of salt for 5 minutes. Stir in the ginger, garlic, curry powder, cinnamon, turmeric and the tomato paste and cook for 1 minute until fragrant then stir in the nut butter until it's well combined and not lumpy. Stir in the stock and bring to the boil. Reduce the heat to low, cover and simmer for 10 minutes.

Add the pumpkin, coconut cream and the tomato, season well with salt and pepper and bring back to the boil then simmer uncovered for 20 minutes or until the pumpkin is tender. Cooking time will depend on the size of the pumpkin chunks. Add the lemon juice and spinach and turn to wilt.

TO SERVE: Ladle the soup into bowls and top with a drizzle of coconut cream and some peanuts.