About this recipe:A pumpkin soup that tastes like no other. The secret ingredient is peanut butter! Pumpkin is pureed with curry powder and chillies in a creamy chicken stock. Feel free to adjust the spiciness of the soup according to your own taste.
1 onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon curry powder
1/4 teaspoon crushed chillies
1.1kg sugar pumpkin, peeled, seeded and cubed
2.5 litres chicken stock
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 tablespoon creamy peanut butter
125ml single cream
4 tablespoons chopped fresh coriander, for garnish
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Method Prep:20min › Cook:20min › Ready in:40min
Melt the butter in a small frying pan over medium heat. Add the onion, garlic, curry powder and crushed chillies; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot 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. Remove pot from heat; stir in the Worcestershire sauce, nutmeg and peanut butter.
Transfer the soup in batches to a liquidiser or food processor; blend each batch until smooth while slowly adding the single cream. Garnish each serving with coriander .
Sugar pumpkins are smaller versions of the big orange pumpkins you find during Halloween. They are sweeter and have more flavour. If unavailable, use butternut squash instead.