Pumpkin kumara peanut butter soup

You know when you taste something for the first time and you realise you’re onto something big? The cooler months have arrived and I say thank goodness for soup. Here is a Pumpkin Kumara and Peanut Butter Soup recipe you will adore.


1 Tbsp rice bran oil
1 onion (finely chopped)
2 tsp curry powder
Half a fresh, large pumpkin
1 large kumara (or 1 med sized and 1 small), peeled and diced approx 2cm cubes
1 cup chicken stock (GF of your choice)
300mL bottle NZ cream
2 Tbsp of smooth peanut butter
Fresh herbs to garnish


  1. Sweat the onion in the oil.
  2. Add the curry powder and glaze.
  3. Add the pumpkin, kumara and chicken stock (dissolved in boiling water), simmer with the pot lid on until the pumpkin is soft.
  4. Mash until you reach the desired consistency.
  5. Add the cream then melted peanut butter and mix really well. Garnish with fresh herbs.

Bon app├ętit!

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