This winter is nearly over and the time for pumpkin will be waning soon, but this soup encompasses my favourite tastes, peanut butter, sweet potato and Pumpkin, what more could a gall ask for. Ingredients
1 red onion
8 Ounces of Roast Pumpkin
1 medium sweet potato
2 heaped tablespoons of crunchy peanut butter
1 tablespoon butter
2 cups vegetable stock
salt and freshly ground pepper to taste
few chives for garnish
Method
Chop the sweet potatoes roughly and steam them with the skin on, then mash roughyl with the pumpkin. In a pan, melt the butter and saute the onion until translucent stir in the pumpkin, sweet potatoes and peanut butter. Add the stock and stir and then season. Cook for about 10 minutes. You can garnish it with chives and sour cream.
1 medium sweet potato
2 heaped tablespoons of crunchy peanut butter
1 tablespoon butter
2 cups vegetable stock
salt and freshly ground pepper to taste
few chives for garnish
Method
Chop the sweet potatoes roughly and steam them with the skin on, then mash roughyl with the pumpkin. In a pan, melt the butter and saute the onion until translucent stir in the pumpkin, sweet potatoes and peanut butter. Add the stock and stir and then season. Cook for about 10 minutes. You can garnish it with chives and sour cream.
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