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Donna
This soup is delicious served with freshly baked cheese bread on a cold wintery day!
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 tablespoons butter
- 1/2 teaspoon of curry powder
- 1 teaspoon ground coriander
- pinch of chilli
- 1/2 teaspoon of salt
- 250 g pumpkin, cubed
- 250 g kumara , cubed
- 4 cups vegetable stock
- 2 tablespoons Peanut Butte
Method
Melt Butter, add onion and garlic and cook gently, stirring until onion is transparent (not brown). Add spices and salt and stir for another minute. Add vegetables and stock, bring to the boil. Reduce heat and simmer gently for approximately 15 minutes or until vegetables are tender. Add peanut butter.
Puree soup and re-heat.
