Pumpkin and Peanut Butter Soup


Pumpkin and Peanut Butter Soup



500g peeled pumpkin, cut into 1cm cubes

1 sweet potato, peeled and cut into 1cm cubes

1 onion, chopped

1 227g jar of Whole Earth Peanut Butter with Sunflower, Pumpkin and Flax Seeds

About 1l chicken or vegetable stock

1 large garlic clove, crushed

Salt and pepper

Knob of unsalted butter

A pinch of dried chilli flakes


  1. Melt the butter in a saucepan and gently fry the onion until softened.
  2. Add the garlic and chilli and fry for a few minutes.
  3. Place the pumpkin and sweet potato into a pan and season with salt and pepper. Stir well and cook for 5 minutes.
  4. Add the stock, bring to the boil and simmer until the vegetables are soft – you should be able to mash the pumpkin against the side of the pan with a back of a spoon.
  5. Whiz in a blender until smooth.
  6. In a separate bowl mix the peanut butter with a ladleful of the hot soup until well blended. Return the peanut butter mixture to the blended soup, stir well and serve.