INGREDIENTS
2 Tbsp . coconut oil
4 garlic cloves , smashed
Chef Rob www . chefrob . ca
1 medium onion , peeled and diced ( about 1 1 / 2 cups )
1 ginger , ( 1-inch piece ) peeled and chopped 1 scotch bonnet chili , habanero , thai chili , jalapeno
2 cups pumpkin puree ( fresh ) or 1 can ( 14-ounce ) pumpkin purée
3 cups water or chicken or vegetable stock 1 can coconut milk ( 13-ounce ) 1 / 3 cup unsweetened natural peanut butter 2 Tbsp . sliced fresh chives 2 Tbsp . crushed peanuts 1 / 4 cup yogurt or coconut cream ( optional ) salt
Besides being absolutely delicious , this soup is very healthy . The pumpkin , is packed with Vitamin A , which is great for immunity . The peanut butter is a good source of vitamins and minerals , but also brings savoriness to the dish . Coconut milk has good fats and mellows the heat of the chili , which has its nutritional perks as well . You can also take the chili out before you purée the soup if spiciness is not your thing . It ’ s very easy to make , and very hard to resist making it again .
DIRECTIONS
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1 . In a large stock pot , heat oil over medium heat . Add onion , garlic and ginger . Cook and stir until softened and beginning to brown , about 4-5 minutes .
2 . Add in the chili pepper , pumpkin purée and the water or stock .
3 . Bring to a boil then reduce the heat to a simmer . Stir occasionally , for 15-20 minutes until slightly thickened .
4 . Add coconut milk and peanut butter to the pot .
5 . Using an immersion blender ( or working in batches in a standing blender ), purée until smooth .
6 . Season with salt and keep warm over low heat .
7 . Divide soup between bowls , sprinkle with the chives and crushed peanuts and a drop of yogurt or a drizzle of coconut cream .
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Photo by Ravy Rampersad |
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@ obeah _ r2 |
MAKE YOUR OWN PUMPKIN PURÉE DIRECTIONS
1 . Cut off the stem of the pumpkin or butternut squash and cut in half lengthwise .
2 . Scoop out the seeds . 3 . Drizzle the insides with oil . 4 . Place cut side down on a baking sheet lined with parchment . 5 . Roast at 400 o F for 40-50 minutes or until the pumpkin / squash can easily be pierced with a knife through the skin .
6 . Cool until you can safely handle the halves , then scoop out the soft flesh into a food processor . Process until very smooth .
HINT If you are doing it for this recipe , skip the food processor because it ’ s going to be pureed anyway .
CHEF TIP SUBSTITUTE PUMPKIN WITH BUTTERNUT SQUASH IF YOU ARE IN A PINCH !