Healthy Pumpkin Peanut Butter Soup Kids Love in Bali, Indonesia

Step 1: Prepare Your Ingredients

Peel and dice the pumpkin into even-sized cubes for uniform cooking.

Finely chop the onion, mince the garlic, and grate fresh ginger for a fragrant base.

Bruise the lemongrass stalk by lightly crushing it with the back of a knife to release its oils.

Step 2: Sauté Aromatics

Heat coconut oil in a large pot over medium heat.

Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions become translucent and the mixture is aromatic.

Stir in the bruised lemongrass, turmeric powder, and ground coriander, allowing the spices to toast for 1-2 minutes.

Step 3: Simmer the Pumpkin

Add the diced pumpkin to the pot, stirring to coat it with the spices and aromatics.

Pour in the vegetable stock, ensuring the pumpkin is submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes or until the pumpkin is fork-tender.

Step 4: Blend the Soup

Remove the lemongrass stalk and set it aside.

Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the mixture to a countertop blender in batches and blend until creamy.

Return the blended soup to the pot, and stir in the coconut milk and peanut butter. Blend further if needed to achieve a velvety consistency.

Step 5: Final Adjustments

Taste the soup and adjust the seasoning with salt and pepper as needed.

Allow the soup to simmer gently for an additional 5 minutes to marry the flavors.

Step 6: Serve and Garnish

Ladle the warm soup into serving bowls. Garnish with fresh cilantro leaves, a sprinkle of toasted peanuts, and a wedge of lime for a burst of freshness.

Serve immediately with slices of crusty bread or rice crackers for dipping.