Peanut Butter & Pumpkin Soup

The Bigs: Mighty Main Meals

Credit: Penny

Ingredients

1kg. or 35oz. of dense pumpkin/sugar pumpkin

1-2 tablespoons canola oil

2-3 cloves of chopped garlic (depending on size)

A good-sized pinch of chili flakes

Around 1 liter of vegetable stock (use 750ml. at first then add the rest if the soup is too thick)

200g. or around 1 cup of peanut butter

Salt and pepper (pinch of each to taste)

Instructions

1. Peel, deseed and chop the pumpkin/sugar pumpkin into 1-2 centimeter cubes. Gently fry the chopped garlic, at a low temperature, in the oil for a minute. Add the chili flakes, salt, and pepper and fry for another minute. Add the pumpkin/sugar pumpkin and gently fry for 5 minutes (add a little extra oil if needed).

2. Next, add the vegetable stock and bring to a simmer for around 20 minutes or until the pumpkin/sugar pumpkin is soft. 

3. Carefully blend the soup until it’s smooth (or leave it a little chunky if you prefer).

4. Add small spoonfuls of the peanut butter to the soup so it doesn’t stay in one big lovely lump, and stir it really well so the nut butter mixes in throughout the soup. 

5. Serve in bowls with crispy fried sage leaves on top if you’re feeling fancy, or just tuck in—because it’s such a tasty soup, it doesn’t need any fuss!

   
   

Special Notes:

• Crunchy peanut butter is preferred but smooth works too.

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Compassionate Fun Fact!

Izzy gets medicine in balls that include peanut butter and he eats pumpkin on a regular basis.

Izzy Man the Bat Pig - fighting crime and cancer.

Learn more about Izzy's story