Ronnie’s Easy Recipes

This is a quick and easy Creamy Pumpkin and Peanut Soup that I thought you would definitely enjoy making and is a very tasty soup for the cold winter’s nights in front of the fire.
 

The creamy pumpkin and peanut soup is an ideal starter at a dinner party and can be made hours before! It also makes a delicious quick and easy lunch or light meal!
 

Ingredients
 

1 kg pumpkin
1 cup chicken stock
1 cup coconut cream (tinned)
¼ cup smooth peanut butter
1-2 tablespoons sweet chilli sauce
 

Method
 

Peel the pumpkin and remove the seeds then cut into small sized chunks. Place into a microwave proof dish, cover and cook on high power for approx 10-12 minutes or until pumpkin is soft when pricked.
 

Place the pumpkin in a food processor or blender in batches until smooth and creamy. Place the creamy pumpkin into a saucepan and add chicken stock and simmer for 5 minutes.
 

Add coconut cream, peanut butter and sweet chilli sauce and return to simmer before serving. Garnish with a ring of cream and a sprig of fresh parsley.
 

Hints:
 

Serve the creamy pumpkin and peanut soup with French sticks sliced 4cms thick then toast and add garlic butter or herb buttered hot toast cut into triangles!
 

Serves 8
 

Enjoy another of Ronnie’s easy recipes!