Curried pumpkin soup

A healthy, flavourful and plant-based winter warmer that won’t break the bank.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To a high-speed blender , add the mashed pumpkin, peanut butter, tomato paste, curry powder, cumin, coconut milk, vegetable broth, lime juice and a pinch of salt and pepper. Process until smooth.

Step 2

Heat olive oil in a saucepan over medium heat. Add the onion and sauté for 3 to 4 minutes.

Step 3

Add the garlic and sauté for a further minute.

Step 4

Pour in the soup and bring to a boil. Reduce heat to a simmer and cook for 5 to 10 minutes, or until thickened. Add the butter beans, mix and cook for a further 2 minutes.

Step 5

Remove from heat and serve. Garnish with coconut yoghurt, coriander and crushed peanuts. Enjoy!