Peanut and Pumpkin Soup Recipe

Peanut and Pumpkin Soup Recipe

45 ml/3 tbsp peanut (groundnut) oil

1 onion, chopped
1 carrot, diced
1 small green chili, seeded and chopped
I celery stick, diced
225 g/8 oz pumpkin, cubed
100 g/4 oz/1 cup toasted peanuts

600 ml/1 pt/2.5 cups water
15 ml/1 tbsp tomato puree (paste)

1 vegetable stock cube
150 ml/0.25 pt dry Madeira
Salt and freshly ground black pepper

Grated nutmeg

Method:

Heat the oil in a saucepan and stir-fry all the vegetables and the peanuts for 4 minutes. Add the water, tomato puree and stock cube. Boil for 8 minutes. Puree in a blender or food processor. Add the Madeira. Reheat. Season to taste. Ladle into warm soup bowls and sprinkle with grated nutmeg.