Ingredients
- 1 large onion
- 1 tsp finely chopped garlic
- 2 Tbs butter or oil
- 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/8 - 1/4 tsp chilli powder
- fairly large kumara (about 250g)
- 250g pumpkin
- 4 cups chicken stock or 2 tsp instant chicken stock powder
- in 4 cups water
- 1/2 tsp salt
- 2 Tbs peanut butter
Directions
Cook the chopped onion and garlic over a low heat in the butter or oil, in a medium sized saucepan, until the onion is transparent. Add the curry powder, coriander and chilli powder (as much as you like for hotness) to the onion mixture and stir over a moderate heat for about 1 minute. Chop the peeled kumara and pumpkin into 1 cm cubes. (Do not use more kumara or the soup will be too sweet.)
Add the vegetables to the pot with the stock or the instant stock and water, bring to the boil and simmer for about 15 minutes or until the vegetables are tender.
Add the salt then the peanut butter. Puree in a food processor or blender or mash well with a potato masher. Adjust seasonings and re-heat. Serve topped with a swirl of yoghurt, coconut cream or plain cream. Maybe sprinkled with a few finely chopped peanuts.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Kumara, Pumpkin and Peanut Soup