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.
Chef Rob www.chefrob.ca
ingredients
1 tbsp coconut oil
One medium onion, peeled and diced( about 1 1/2 cups)
4 garlic cloves, smashed
1 Ginger, (1inch piece)peeled and chopped
1 scotch bonnet chilled, habanero, thai chilli, jalapeno
2 cups pumpkin puree (fresh) or one can (14 ounce) pumpkin purée
3 cups water or chicken or vegetable stock
can coconut milk (13 ounces)
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
Directions
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.
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 400o 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.
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