Creamy Pumpkin Soup With Peanut Butter

Ingredients

Serves: 10

1 tablespoon butter
1 onion, diced
2 cloves garlic, crushed
1/2 teaspoon curry powder
1/4 teaspoon chilli flakes
1 1/2 kg pumpkin - peeled, seeded and cubed
10 cups (2 1/2 litres) chicken stock
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 tablespoon smooth peanut butter
1/2 cup (125ml) light cream
1/4 cup diced fresh coriander, for garnish

Preparation

Prep:20  mins | Cook:20  mins

1. Melt the butter in a small frypan over medium heat. Add the onion, garlic, curry powder and chilli flakes. Cook and stir until onion becomes transparent; about 5 minutes.

2. Transfer the onion mixture to a large saucepan and stir in the chicken stock and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork; about 15 minutes.

3. Remove saucepan from heat then stir in the Worcestershire sauce, nutmeg and peanut butter.

4. Transfer the soup in batches to a blender or food processor. Blend each batch until smooth while slowly adding the cream. Garnish each serving with coriander.