Spicy Peanut Pumpkin Soup

Adapted from Yamuna’s Table
Cuisine: Asian/African/Caribbean
Published on January 15, 2009

Credit to: Lisa Turner


  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons whole coriander seeds
  • 1/2 teaspoon dried red chili flakes
  • 1 cup roasted, shelled and unsalted peanuts
  • 1 cup diced fresh pumpkin
  • 1 large potato, diced
  • 1 large carrot, diced
  • 1 red onion, diced
  • 6 cups vegetable stock
  • juice from 1 lemon (3 tablespoons)
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper


  • Heat a large saucepan or soup pot over medium heat. When hot, add the sesame oil and swirl to coat the bottom of the pan. Toss in the coriander seeds and chili flakes and stir until the seeds darken a couple of shades without burning, a couple of minutes. Add the peanuts and vegetables and continue to stir for 5 minutes. Pour in the vegetable stock, bring to a boil, then reduce the heat to low and cover. Simmer until the peanuts are tender, about 30 to 40 minutes.
  • Remove the soup from the heat and let cool slightly before puréeing with a hand blender or in a counter top blender. Stir in the lemon juice and season to taste with salt and plenty of fresh ground black pepper.
  • Serve hot or warm.

Makes 6 to 8 servings


Fried Green Tomatoes + Caramelized Onions = Yum

Fried Green Tomatoes with Caramelized Onions
by Natalie – Web Credit to Perry’s Plate

1 lb green tomatoes, sliced into 1/4-inch rounds
2/3 cup buttermilk
2/3 cup cornmeal or self-rising flour
big pinches of salt and pepper

for the onions:
2 large onions, halved, then sliced
2 T butter
big pinch of salt

The onions take a while so get them started first. In a large, lidded skillet melt butter over medium-high heat. Add sliced onion and salt. Cook, stirring, until onions begin to soften, about 5 minutes. Reduce heat to medium-low, cover, and cook for about 30 minutes. Stir every 10 minutes or so, and if they begin to scorch, lower the heat. By the time they’re finished, they should be medium brown in color (you could even cook them longer until they’re a caramel color) and reduced considerably. Transfer onions to a bowl. You can store them in the fridge in an airtight container for a few days. Just warm the onions when you want to use them.

Meanwhile, lay the tomatoes out on a cookie sheet and sprinkle with salt. Let them rest for about 15 minutes, then blot excess moisture from both side of tomatoes with a paper towel. Place the buttermilk in a shallow bowl. In a separate shallow bowl, place the cornmeal and a couple big pinches of salt and pepper. Dunk each tomato in the buttermilk, shaking off the excess, then coat both sides in cornmeal.

Heat about 1/2-inch of oil to about 350 degrees in a medium skillet over medium high heat. (If you don’t have a thermometer, stick the end of a wooden spoon in the oil. If it bubbles almost instantly, then the oil is ready.) Working in batches, place breaded tomato slices into oil and fry for about 5-8 minutes, turning once, until both sides are golden brown. Transfer to a plate lined with paper towels or a cooling rack to drain off excess oil. (These are best eaten warm and fresh, but will keep in the fridge for about 2 days. Put them on a cookie sheet and warm them in a 350 oven when you’re ready to use them.)

Serve tomatoes with onions.

Makes about 4 servings.