▫️2 cloves garlic
▫️1-inch fresh ginger
▫️1 tsp cumin powder
▫️1 tsp curry powder
▫️1/4 tsp mixed spice
▫️5 cups pumpkin cubes
▫️500ml vegetable stock
▫️2 cups coconut milk
▫️2 tbs 100% peanut butter
▫️1 tsp nutritional yeast
▫️Heat the oil in a large pan over medium heat.
▫️Add the garlic, onion and ginger.
▫️Add the spices.
▫️Add the pumpkin.
▫️Sauté, stirring occasionally, until the vegetables begin to soften.
▫️Add the vegetable broth and coconut milk.
▫️Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the pumpkin is tender.
▫️Let cool slightly, then transfer the soup to a blender.
▫️Add the peanut butter and blend until smooth.
▫️Stir in the water as needed to reach your desired consistency.
▫️Garnish with some chillies flakes and pumpkin seeds.
RECIPE BY PLANTFUL_INA