Pumpkin and peanut soup


1 pumpkin (mine weighed 1.4kgs)

6 garlic cloves

400ml coconut milk

75g salted peanuts

1 tsp cumin seeds, crushed

1 tsp red pepper corns, crushed

Hot sauce

Salt and pepper


Peel the garlic cloves and cut them lengthways. In a saucepan, heat a little oil and fry the garlic with the cumin seeds and pepper corns, until brown.

Cut the pumpkin in half, then scoop out and discard the seeds. Peel it, roughly cut into cubes and add to the pan with the coconut milk. Top the ingredients up with water so the pumpkin is nearly covered. Season with salt and pepper and add a few glugs of hot sauce. I like my food pretty spicy and the hot sauce nicely compliments the sweetness of the pumpkin.

Bring to the boil, then reduce the heat and simmer, until the pumpkin is cooked. I like to add the peanuts whilst the pumpkin is boiling, so that they cook and soften. On a trip to the Caribbean years ago, I was surprised to see monkey nuts being cooked in a pressure cooker, in their shells. They swelled up to twice the size and had the texture of cooked chickpeas. They were much sweeter than the uncooked ones, and were equally as moreish!

When cooked, blitz the mixture with a hand blender, and serve with a glug of sesame oil or argan oil and some crusty bread.

This is a vegan dish and is the last of my trio of pumpkin recipes. If you still have pumpkin to use up after Halloween, check out…

Olive and bean baked pumpkin

Pumpkin, parsley and pomegranate salad

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