Peanut and pumpkin soup
Ingredients
- 1 onion
- 1 clove of garlic
- 2 tbsp. olive oil
- 1 medium-sized Hokkaido pumpkin
- 1 litre vegetable broth
- 100 g peanuts, roasted and unsalted
- 1 tin of coconut milk
- 2 tbsp. lime juice
- Salt, pepper, chives
Preparation:
1. Peel and dice the garlic and the onion, sauté lightly in a large pan with olive oil.
2. Wash the pumpkin, remove the core, and cut into small pieces. Add to the pan and cover with vegetable broth.
3. Bring everything to a boil and simmer for around 20 mins until the pumpkin is soft. Then puree.
4. Add three-quarters of the peanuts, coconut milk and lime juice, and puree once again.
5 Season with salt and pepper, and garnish with the rest of the peanuts and some chives before serving.
Nutritions
- Carbs
- 21 g
- 8 %
- Fats
- 25 g
- 36 %
- Protein
- 12 g
- 24 %
- Kcal
- 360
- 18 %
- Sat. fat
- 6 g
- 30 %