Satay Pumpkin Soup

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Satay Pumpkin Soup & Garlic Roti

 

 

2 teaspoons canola oil

1 onion, finely chopped

1 kg (35 oz) Jap pumpkin (kabocha squash), peeled, cut in 2 cm

(3/4 " ) dice

3 cups chicken-style -OR- vegetable liquid stock

150 g (5 1/3oz) silken tofu, chopped

1/2 cup mild satay sauce

 

4 teaspoons unsalted raw peanuts, toasted, chopped

4 teaspoons chopped coriander (cilantro)

 

 

1. Preheat oven to 180 C (350 C) or 160 C (320 F) for fan forced.

 

2. Line a baking tray with non-stick baking paper.

 

3. Heat oil in a large saucepan over moderate heat. Cook and stir

onion for 3 minutes or until soft.

 

4. Add pumpkin and stock and bring to the boil. Reduce heat; simmer,

stirring occasionally, 10 to 12 minutes or until pumpkin is tender.

Cool 5 minutes.

 

5. Add tofu and satay sauce and puree until smooth (see Tip).

 

6. Heat through, stirring.

 

7. Combine peanuts and coriander (cilantro); sprinkle over top. Serve.

 

 

 

TIP: To puree soup, use a portable stick mixer directly in saucepan.

Or, to use an electric blender, cool soup slightly and puree in batches.

 

 

 

Serves 4.