Step 1

In a pan in vegetable oil, fry the peanuts until browned and transfer them to a plate.

Step 2

Chop the garlic, ginger, pumpkin, celery and fry in the same oil.

Step 3

Pour in the broth, add the roasted peanuts and simmer the soup under a lid on medium heat for 30 minutes.

Step 4

After the time is up, add the boiled rice, ground chili pepper, curry, ground black pepper and beat everything with a blender until smooth.

Step 5

Serve the soup with cilantro, fresh chili peppers, lemon slices and sesame oil if desired.