This peanut pumpkin soup, one of South Africa’s West African-inspired soups, is made by sautéing pumpkin with ginger and garlic, then blending it with peanut butter until velvety. Coconut milk adds richness, balanced by the mild heat of red pepper flakes.
Heat the olive oil in a pot. Add the onion and garlic and sauté for 5 minutes, until softened.
Add the cubed pumpkin and grated ginger, then sauté for 2 more minutes.
Add the vegetable stock and bring to a boil. Reduce the heat and cook for 35 minutes, until the pumpkin is soft enough to mash with a fork.
Blend the mixture until smooth, then return it to the pot.
Cover the blended soup and let it rest for 15 minutes so the flavors can meld.
Stir in the peanut butter and coconut milk. Season with salt and red pepper flakes, then heat for 10 more minutes.
Cut the pumpkin into evenly sized pieces; otherwise, some may break down while others remain firm. Contains peanuts.
Tarifte 35 dakika yazıyordu ama bal kabağım büyük parçalar halindeydi, 45 dakikada yumuşadı. Süreyi kabağın kesim boyutuna göre ayarlamak gerekiyor, benimki gibi iri doğrarsanız daha uzun sürebilir.
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