Pumpkin and peanuts? It’s a very tasty combination. Pumpkin goes with just about everything! It tastes so good and can be had for breakfast, lunch or dinner.
This is just the soup to satisfy you on a cold evening or you can serve it cold on a warm summer day! It’s so versatile. The lovely flavour of the pumpkin comes through after it has been pan roasted. The spices and the roasted peanuts take it to the next level.
I have added red chillis to give it some heat but you can leave it out and just opt for pepper. A rich, creamy soup which is also very light. The perfect start to a meal or quite filling on it’s own with some French bread or crackers to go with it.
You could also reserve some pumpkin and add it just before serving for some texture. Such a lovely burst of colour and looks so appetising with some pumpkin seeds for garnish.
PREP: 20 minutes COOK TIME: 20 minutes SERVES:4-6
- 4 cups pumpkin, cut into cubes
- 2 large onions, chopped roughly
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 3 red chillis
- ½ cup roasted peanuts
- 3 cups water
- Salt to taste
- Pumpkin seeds, toasted
Toast the pumpkin seeds lightly in the oven. Set aside.
Heat a large pan and add the olive oil. Add the cumin seeds and after a few seconds add the red chillis. Add the onions and pumpkin immediately and saute over moderate heat, until the onions are cooked and the pumpkin is almost cooked through – about 10 minutes. Add salt and mix well. Add about 3 cups of water and cook until the pumpkin is soft and tender.
Cool and blend the cooked pumpkin mixture with the roasted peanuts until it becomes a puree. At the time of serving, reheat and serve hot garnished with the toasted pumpkin seeds.
Alternatively, you can also serve it cold or at room temperature. It tastes really good either way.