This easy pumpkin and peanut butter soup can be prepared ahead of time and also freezes very well. If you don’t like peanut butter or can’t eat it, then just omit it. When mini Jones was younger I would cook the pumpkin then scoop some out and puree it for him before adding the peanut butter to our soup. If serving this to children under 5 years old, don’t garnish with peanuts as they are a choking hazard.
1 dsp olive oil
1 Onion, diced
2 sticks Celery, sliced
500g Pumpkin, peeled and roughly chopped into 2 cm cubes
750ml vegetable stock
1 tbsp smooth peanut butter*
1 tsp curry powder
Pinch chilli flakes – optional
Salted peanuts to garnish – optional
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.