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Kumara, Pumpkin and Peanut Soup

1 large onion
1 tsp finely chopped garlic
2 Tbs butter or oil
1/2 tsp curry powder
1/2 tsp ground coriander
1/8 - 1/4 tsp chilli powder
fairly large kumara (about 250g)
250g pumpkin
4 cups chicken stock or 2 tsp instant chicken stock powder
in 4 cups water
1/2 tsp salt
2 Tbs peanut butter

Cook the chopped onion and garlic over a low heat in the butter or
oil, in a medium sized saucepan, until the onion is transparent.
Add the curry powder, coriander and chilli powder (as much as you
like for hotness) to the onion mixture and stir over a moderate
heat for about 1 minute. Chop the peeled kumara and pumpkin into
1 cm cubes. (Do not use more kumara or the soup will be too sweet.)

Add the vegetables to the pot with the stock or the instant stock
and water, bring to the boil and simmer for about 15 minutes or
until the vegetables are tender.

Add the salt then the peanut butter. Puree in a food processor or
blender or mash well with a potato masher. Adjust seasonings and
re-heat. Serve topped with a swirl of yoghurt, coconut cream or
plain cream. Maybe sprinkled with a few finely chopped peanuts.


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