Ingredients

Serves 6

Peanut & Pumpkin Soup
⅓ cup unsalted peanuts
140g can coconut milk
2 tablespoons oil
1 large onion, chopped
3 teaspoons curry powder (or to taste)
1 kg butternut pumpkin chopped
4 cups water
2 large chicken stock cubes
¼ cup chopped fresh coriander
Salt and pepper to taste
Sour cream and chopped fresh chives to garnish

Sweet Corn & Pea Frittatas
Cooking oil spray
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 cup frozen peas
6 eggs, lightly beaten
½ cup cottage cheese
125 g can creamed corn
2 tbsp fresh chives
Salt and pepper to task
Extra chopped chives for garnish

Method


Peanut & Pumpkin Soup
1. Process the peanuts until finely chopped. Add coconut milk; process until combined and the mixture is almost smooth.

2. Heat oil in a pan and add onion and curry powder. Cook, stirring, until onion is soft.

3. Add pumpkin, peanut mixture, water and crumbled stock cubes. Bring to boil; simmer, uncovered, for 15 minutes, or until pumpkin is tender.

4. Blend or process soup until smooth. Return soup to pan; stir over heat until hot. Stir in coriander; season with salt and pepper.

5. Serve soup garnished with sour cream and chopped fresh chives.

Note: Orange sweet potato can be substituted for the pumpkin in this recipe 

 

Sweet Corn & Pea Frittatas
Lightly spray a 12-hole silicone muffin pan (⅓ cup capacity) with cooking oil.

Heat olive oil in a frying pan. Add onion and garlic. Cook, stirring occasionally, for about 2 minutes, or until onion is soft. Transfer to a large jug.

Add peas, eggs, cheese, corn and chives. Season with salt and pepper. Stir to combine. Pour evenly into prepared pan holes.

Cook in a moderate oven (180˚C) for about 25 minutes, or until set and lightly browned. Stand in pan for 5 minutes.

Serve frittatas warm or cold with salad. Garnish with extra fresh chives.

Note: These frittatas can be made up to two days ahead. Store them in an airtight container in the fridge.

For a non-vegetarian option, add ½ cup finely chopped bacon, ham or barbequed chicken when cooking the onion and reduce peas to ½ cup.