1. In a medium pot, heat up 2 tablespoons of vegetable oil. Add coarsely chopped onion and crushed peeled garlic cloves, cook a few minutes until translucent.
  2. Add, chopped into chunks, carrot, pumpkin, ginger and turmeric. Add salt and pepper to taste. Stir and let veggies get some colour.
  3. Add cauliflower chunks, the stock and water.
  4. Reduce heat to low, add cinnamon and chilli sauce. Cover and let simmer until carrot are soft (approx 20-30min).
  5. Remove from the heat. Let cool down a little bit before blending (ensure your food processor can handle hot food).
  6. Blend to smooth consistency and add peanut butter. Anne-lyse finds 2 tablespoon is a delicious amount, but start by adding one first and taste – you might find that’s enough for you.
  7. Garnish with cream, coconut milk or fresh coriander. For something a bit unique, Anne-lyse sprinkled Maple Glazed Toasted Pepitas on top (these are also delicious in salad or as a snack, see below for how to make).


To make Maple Glazed Toasted Pepitas, add salt and maple syrup to Pepitas, toast in the oven for 15-20 minutes at 175*C.


All fresh organic produce is available in our current seasonal fruit & veg boxes.

Recipe by Chef Anne-lyse.