Pumpkin Peanut Butter Soup

image and recipe from here

I roasted our uncarved Halloween/Thanksgiving pumpkin

for making pumpkin puree to use in soup and smoothies.

Since my guys are not pumpkin fans,

I enjoyed making this  easy soup for myself and a two other couples.

Pumpkin Peanut Butter Soup

2 T. olive oil
Onion large 150g
2 cloves garlic
750g pumpkin or butternut squash (abt. 4 cups)
1L stock, chicken or vegetable
1/2 c. peanut butter 135g
1 t. Marmite, Vegemite or soy sauce

Watch the quick recipe video (click on link under image above) before you get started.
Check the notes at the bottom of the recipe for little bits of extra info and help
Skin, deseed and and cube the pumpkin
Heat oil in a large saucepan
Dice the onion, and sauté until soft and fragrant
Add garlic and sauté for 1-2 mins
Add the stock
Simmer for 20 mins until pumpkin is tender
Blitz with a stick blender
Remove 1 c. of the soup, and put in a smaller bowl/pot, 

add the peanut butter, marmite or soy sauce, blitz until well combined
Return to the peanut butter mix to the large pot and stir well
Season to taste
Serve

prep 10 mins
cook 20 min
total 30 mins
author stacey kemeys

yield 2l approx

Notes:
If you are subbing soy sauce for marmite you will need approx. 1 T.
If you need this recipe to be wheat free or gluten free then

instead of marmite or soy sauce, substitute Tamari
You can stir through a little, greek yoghurt, coconut milk or creme fraiche