Pumpkin Soup with Peanut Butter!
100g onions (1 Veg)
300g pumpkin (3 Veg)
250ml chicken stock
150g cooked chickpeas (2 P)
5ml Robertson’s Exotic Thai Spice
10ml peanut butter (1 Fat)
Salt and Pepper to taste
Boil chopped oni0ns and cubed pumpkin in chicken stock with salt, pepper and Thai Spice until soft. Add stock if needed. Add cooked chickpeas and cook for about 5 minutes. Stir in peanut butter. Take off heat and liquidise. Serve with fresh coriander.