A soup with West African echoes in South African cooking, this peanut and pumpkin soup is made by sautéing pumpkin with ginger and garlic and blending it velvety-smooth with peanut butter. The richness of coconut milk is balanced by a gentle kick of chili flakes.
Warm the olive oil in a pot and sauté the onion and garlic for five minutes until softened.
Add the diced pumpkin and grated ginger and sauté for two more minutes.
Add the vegetable broth, bring to the boil, then simmer on low heat for 35 minutes until the pumpkin is soft enough to mash with a fork.
Blend the mixture until smooth and return it to the pot.
Let the blended soup sit, covered, for fifteen minutes; this gives the flavours time to come together.
Stir in the peanut butter and coconut milk, season with salt and chili flakes, and warm through for ten more minutes.
Make sure the pumpkin pieces are cut to an even size, or some will turn mushy while others stay firm. Allergens: contains peanuts.
You can use almond butter instead of peanut butter; the flavour comes out a touch lighter, but the velvety texture stays the same.
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