Benno & Lara's
Vegan Recipes

"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."

Albert Einstein

Satay Pumpkin Soup

Index » Soups » Satay Pumpkin Soup


  • 1 brown onion, diced
  • 2 cloves garlic, diced
  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder of choice
  • 500g Japanese pumpkin, cubed
  • 1 large white potato, washed and cubed
  • 1 small zucchini, sliced
  • 1 Massel stock cube
  • 3 cups boiling water
  • 1 tablespoon peanut butter
  • 1/2 cup soy milk
  • tahini and parlsey to garnish


  1. In a large saucepan, place onion, garlic, spices and oil. Cook, stirring for 1 minute.
  2. Add cubed pumpkin, potato and zucchini. Stir until covered with the spices.
  3. Add enough boiling water to just cover the vegetables. Add the stock cube.
  4. Simmer for 15 minutes, or until vegetables are soft.
  5. Add peanut butter and and soy milk and stir to combine. Take off heat.
  6. Allow to cool for a little while, then puree using a hand blender.
  7. Warm again over the stove.
  8. Serve in bowls with swirls of tahini and fresh chopped parsley to garnish. Use a toothpick to make 'webs' from tahini swirls. Enjoy your spicy satay pumpkin soup with friends, and take leftovers for lunch.