Pumpkin and Peanut Soup

Method

1. 1 Soak the peanuts for 4 hours, then cook them separately with 500 ml of water for 35 minutes, or until they are soft to the touch.
2. 2 Cook the peanuts first and separately because peanuts require three times the cooking time of pumpkin.
3. 3 Sauté the shallots, then add the diced pumpkin and stir-fry for 3 minutes.
4. 4 Pour all the peanut boiling water into the pot and cook for 15 minutes until the pumpkin is soft.
5. 5 Mash a few pieces of pumpkin to thicken the soup, season with fish sauce, then sprinkle with chopped scallions and pepper.

With an appliance

• Pressure cooker 25 min

  Replace step 1: cook the soaked peanuts with 500 ml of water under high pressure for 10 minutes, then release the pressure naturally for 8 minutes, retaining the water; step 4 still involves cooking the pumpkin with the lid open for 15 minutes to easily control the consistency.