Recipe: Pumpkin-Nutty Soup
When it comes to warming winter food, pumpkin soup is a firm favourite. So how do you add an unexpected burst of flavor to this vibrant winter dish? Just add peanut butter (another winter staple for us). Youll love how it turns this hearty winter soup into something extra special (and so will your children).
SERVES 6 | PREP 10 MINS | COOK 1 HOURS 30 MINS
1 medium butternut pumpkin (approx. 900g), halved
½ leek, ends removed
½ cup crunchy natural peanut butter
2 cups chicken stock
A quarter cup coconut cream
1 large lime, juiced
1 tsp dried chilli flakes (optional)
Pinch salt and pepper
Preheat your oven to 190°C. Place the halved pumpkin on a lined baking tray and into the oven. After 40 minutes, add the leek to the tray and continue baking for 20 minutes or until the pumpkin flesh is soft and tender.
Using a spoon, remove the flesh from the pumpkin and add it to a food processor with the leek and remaining ingredients. Blend until a thick puree is formed. Meanwhile, tear the leftover pumpkin skin into small, crouton-size pieces and return them to the oven to crisp up. This should only take a few minutes.
Transfer the soup to a large saucepan and bring it to the boil, adding more stock/water if needed. Simmer for a few minutes before serving.
Serve with a hearty wedge of sourdough and the pumpkin skin croutons crumbled on top.
Stacey Clare A Healthy Mums Nutritional Tip:
Soups are often made with excess and unnecessary sugar and salt. This version has neither it uses the natural sweetness of the pumpkin and the creaminess from the natural peanut butter to create a deliciously satisfying soup.