Our Kids Lick the Bowl
- 50 grams Butter (or Olive Oil)
- Onion large 150g
- 2-6 Cloves garlic
- 1/2 tsp Ground Nutmeg
- ¼ tsp Chilli Powder
- 750g Pumpkin or Butternut Squash
- 1L Stock chicken or vegetable
- ½ Cup Peanut butter 135g
- 1 tsp Soy Sauce
- ¼ tsp Salt & Ground Black Pepper
- ¼ Cup Coconut Cream
- Sourcream & Chives to decorate
The absolute key to a good soup is to slowly caramelise the starches in your vegetable!! Most overlooked part of making a soup, Chef training 101.
Method – 10 minutes prep – 1 hour cooking
Heat butter on medium heat, add Onion, Garlic & Spices.
Add cubes of Pumpkin and slowly cook until mushy. Stir regularly and don’t worry about how long this takes. Just get the starches slightly coloured and smelling sweet as.
Slowly add your stock, 1 cup at a time until all incorporated.
Add your Small Batch Seriously Smooth Peanut Butter, Coconut Cream.
Continue cooking until all the Pumpkin is soft. You can blitz the soup with a bar mix or food processor. Not essential but does make a nice smooth soup.
Season to your taste with Soy Sauce, Salt & Pepper
Decorate with Sour Cream, Chives and a Sprinkle Ground Pepper and even a pinch of Nutmeg