Pumpkin-Plus Soup

Adding sweet potato and peanut butter makes this soup something a bit different. Adapted from Alison Holst's 'Meals Without Red Meat'. Alison's recipe calls for kumara, I just prefer orange sweet potato myself.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2  tablespoons butter
• 1  large onion, finely chopped
• 2  garlic cloves, chopped
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon chili powder
• 1⁄2 teaspoon salt
• 250  g  roughly cubed sweet potatoes
• 250  g  roughly cubed pumpkin
• 4  cups water
• 2  teaspoons  vegetable stock powder
• 1  tablespoon peanut butter

Directions

1. Melt butter, add the chopped onion and garlic, saute gently.
2. Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
3. Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
4. Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
5. Use a stick blender to puree the soup, or mash it for a chunkier texture.