In a medium saucepan, heat the onion in the olive oil over a low heat until the onion is opaque – around 10 minutes. Add a splash of water if the onion starts to stick to the pan.
Add celery and pumpkin and cook for 2 minutes, stirring, then add the stock.
Bring to a boil and then simmer until the celery and pumpkin are tender – around 25 minutes.
(Optional step: Take a couple of spoonfuls of pumpkin and celery out and puree for baby.)
Add curry powder and peanut butter, and chilli flakes, if using, and stir. Blend until smooth.
Taste for seasoning.
Serve sprinkled with peanuts.
*try and buy a peanut butter without anything added.