John Myers
Pumpkin and Peanut Soup
The perfect pumpkin and peanut soup recipe with a picture and simple step-by-step instructions.
- 400 g Floury potatoes
- 3 size Carrots
- 0,5 small Hokkaido
- 1 size Onion
- 3 tsp Coconut oil
- 1 l Vegetable broth
- 3 tsp Peanut butter
- 3 tsp Curry powder
- 1 El Gefro Spice Africa Style
- 2 Handful Fresh spinach
- Peel and dice the carrots and potatoes. Hokkaido does not have to be peeled, this also needs to be diced. Roughly chop the onion.
- Fry everything together briefly in coconut oil. Sprinkle with curry powder and Africa Style, stir in
- Deglaze with vegetable stock and simmer for about 30 minutes.
- Remove from heat and stir in the peanut butter. Puree the soup until smooth. Roughly chop the spinach and add to the soup. Stir in and then transfer to a plate.
- Personally, I like such soups to be creamy and thick, almost mushy. If you don’t like it that much, add a little more broth. I also rarely “advertise” a certain food, but the spice mixture is really indescribably delicious and recommendable.
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