Pumpkin and peanut soup

I just tried this soup and it is A-mazing!! It's also the first time I've actually done something with a pumpkin that didn't involve a pie or cupcake...It has pumpkins obviously, red peppers and turmeric which are both good anti-cancer foods.

The ingredients:

1 onion
1 garlic clove
1/4 tsp Turmeric
1/2 tsp paprika powder
1/2 tsp chilli flakes but I used chilli powder instead
400 gr. of Hokkaido pumpkin mashed
400 ml chicken or vegetable stock
1 red pepper
80 gr.  smooth peanut butter
1 tbs sugar
salt
black pepper
1 tbs lemon juice
some cream
spring onions and peanuts for decoration (optional)


Get the pumpkin meat out and cook with a bit of water for about 5-10 minutes so that it can be mashed/blended.
In the meantime cut the onions and lightly fry them in peanut oil until they are golden, add the garlic and let simmer for 2 more minutes.
Add the turmeric, paprika, and chilli. Let go a minute and then add the pumpkin, stock, and peanut butter bring to the boil then reduce heat and let simmer for 5 minutes. Add sugar, salt, pepper and lemon juice.
Blend the soup until it is smooth and add a dash of cream. Serve with a wholegrain slice of bread.

So yummy!!! 

This recipe is for 4 people but if served as an appetiser. It is quite filling but can be diluted by adding more stock.
270 cal per person