Pumpkin Peanut Soup Recipe

Name: Pumpkin Peanut Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 medium yellow onion, chopped; Celery (not specified in recipe); 4 cloves garlic, minced; Butter (not specified in recipe); Flour (not specified in recipe); 4 cups vegetable broth; 1 cup creamy peanut butter; 1 (3 1/2 pound) pie pumpkin; Heavy Cream (not specified in recipe); Cayenne (not specified in recipe); Coriander (not specified in recipe); 1 tablespoon fresh ginger, grated; 1 teaspoon salt (or to taste) and 1/2 teaspoon black pepper (or to taste); 2 tablespoons olive oil; 1 tablespoon mild curry powder; 1 teaspoon ground cinnamon; 1 (13.5 ounce) can full-fat coconut milk; 2 tablespoons maple syrup; 1 lime, juiced (optional); Pumpkin seeds (for garnish, optional); Coconut cream (for garnish, optional); Chili flakes (for garnish, optional)

Indulge in this unexpectedly delightful Pumpkin Peanut Butter Soup! The creamy richness of peanut butter and coconut milk, blended with sweet pumpkin puree, creates an elegant and surprisingly simple first course or light meal. Served in a stunning hollowed-out pumpkin for an unforgettable presentation. Perfect for fall gatherings or a cozy night in!

Prep Time 20 mins

Cook Time 40 mins

Calories 288.4 kcal

Protein 19g

Rating 4.5 (11 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Peanut Soup

1 medium yellow onion, chopped
Celery (not specified in recipe)
4 cloves garlic, minced
Butter (not specified in recipe)
Flour (not specified in recipe)
4 cups vegetable broth
1 cup creamy peanut butter
1 (3 1/2 pound) pie pumpkin
Heavy Cream (not specified in recipe)
Cayenne (not specified in recipe)
Coriander (not specified in recipe)
1 tablespoon fresh ginger, grated
1 teaspoon salt (or to taste) and 1/2 teaspoon black pepper (or to taste)
2 tablespoons olive oil
1 tablespoon mild curry powder
1 teaspoon ground cinnamon
1 (13.5 ounce) can full-fat coconut milk
2 tablespoons maple syrup
1 lime, juiced (optional)
Pumpkin seeds (for garnish, optional)
Coconut cream (for garnish, optional)
Chili flakes (for garnish, optional)

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How to Make Pumpkin Peanut Soup

Roast the pumpkin: Preheat oven to 400°F (200°C). Halve the pumpkin, remove seeds, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
While the pumpkin roasts, prepare the aromatics: In a medium pot, sauté the onion and garlic in olive oil until softened (about 5 minutes).
Add spices: Stir in the ginger, curry powder, and cinnamon. Cook for 1 minute more.
Combine ingredients: Add the roasted pumpkin flesh (scoop it out of the shell), coconut milk, vegetable broth, peanut butter, and maple syrup to the pot.
Blend until smooth: Use an immersion blender or carefully transfer the soup to a regular blender and blend until completely smooth and creamy.
Season to taste: Add salt and pepper to your liking. If desired, add a squeeze of lime juice for extra brightness.
Serve: Ladle the soup into a hollowed-out pumpkin shell (or individual bowls) and garnish with toasted pumpkin seeds, a dollop of coconut cream, or a sprinkle of chili flakes for a touch of heat.
Enjoy!

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

20g

Fat

37g

Carbs

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Eggs Dairy Fruit Vegetables African Potluck Dinner Party Fall Holiday Event Kosher Vegetarian Winter Nuts Stove Top Dietary Christmas Hanukkah New Years Thanksgiving Seasonal Rosh Hashana Kwanzaa To Go Equipment