John Myers
Ingredients for 4 servings:
- 1 large butternut squash
- 1 small Hokkaido pumpkin(s)
- 3 m.-sized sweet potatoes
- 2 cloves garlic, fresh
- 2 tsp butter
- 2 liters of vegetable broth
- 2 tbsp peanut butter, with peanut pieces
- 100 ml cream, for cooking
- 2 cups sour cream
- 1 bag of sunflower seeds, for garnishing
- ½ tsp ginger powder
- ½ tsp curry
- ½ vanilla pod(s)
- 1 tsp onion powder
- 1 pinch of coriander
- 1 pinch of cinnamon
- 2 pinches of nutmeg
- 1 pinch of chili flakes
- ½ lemon(s)
- 1 pinch(s) salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
delicious as a starter or as a light main course
Peel the pumpkin and sweet potatoes and dice them. Briefly fry the pumpkin cubes in a pan with butter and chopped garlic cloves. Bring the vegetable stock to a boil. Add the fried pumpkin, sweet potato cubes, and ginger powder to the stock. Scrape out the vanilla pod and add the vanilla; do not discard the scraped pod. Cover and simmer for 20 minutes, stirring occasionally. Now purée the soup until smooth. If you prefer a chunky consistency, do not let the blender circulate for too long. Carefully stir in the peanut butter. Add the scraped vanilla pod whole and let the soup simmer for 5 minutes. Remove the pot from the heat, remove the vanilla pod, gradually stir in the spices, and finally add the cream. Season with salt and pepper to taste. Let it simmer for about 15 minutes at the lowest setting. Season to taste and add more seasoning if necessary. Just before serving, bring back to a boil and stir in the lemon juice. To serve: Toast the sunflower seeds in a non-stick pan without oil. Serve the soup on a plate with crème fraîche or sour cream and sprinkle the sunflower seeds on top. Serve with delicious fresh, buttered pumpkin bread or rolls, and the soup also makes a delicious main course. If the consistency of the soup is too thick for you, simply skip the 15 minutes of simmering time.
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