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Nutrition Facts
Serving Size 1 (177g) Recipe makes 8 servings The following items or measurements are not included below: vegetable stock
Calories 288
Calories from Fat 205		(71%)
Amount Per Serving		%DV
	Total Fat 22.9g	35%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 170mg		7%
Potassium 626mg		17%
Total Carbohydrate 16.2g		5%
	Dietary Fiber 2.9g	11%
	Sugars 5.2g
Protein 9.8g		19%
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Pumpkin Peanut Soup

Recipe #13564 | 40 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mirj
Oct 31, 2001

The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen

SERVES 8 (change servings and units)

Ingredients

1 medium onion
2 stalks celery
4 cloves garlic
2 teaspoons butter
2 teaspoons flour
5 cups vegetable stock
1 cup creamy peanut butter
1 (29 ounce) can pumpkin
1/2 cup heavy cream or half-and-half
1/2 teaspoon cayenne
1 teaspoon coriander
1 1/2 teaspoons grated fresh ginger
salt & pepper

Directions

1
Finely mince the onion and celery.
2
Either use a garlic press for the garlic or mince extremely fine.
3
Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
4
Add flour and stir for a minute or two until it's disolved.
5
Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
6
Simmer for about fifteen minutes and serve.

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Featured Reviews for This Recipe

From: Chef #bees_wing

On Oct 10, 2009

Excellent! I used 1/2 cup low fat peanut butter, 1/4 cup brown sugar, 4 cups chicken stock rather than 5 vegetable, and one can of fat-free evaporated cream. It turned out wonderful. My DH really enjoyed it and couldn't quite identify the peanut butter taste. To him it tasted like a soup cooked out over an open fire. This is a keeper. Thanks, Mirj.

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From: Debbie R.

On Jan 27, 2009

Sumptuous, thick texture. The balance between pumpkin and pb is perfect. I had to spice it up alot. Since I didn't have celery, I threw in a littl curry powder because it smelled like celery. I think nonfat evaporated milk could easily be used instead of the cream. My husband tends to cal my soups "gulag soups". He couldn't with this one! And....he went back for a second bowl. Yummy good.

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From: Leahcooks

On Sep 24, 2008

Yum! What a great soup. Something different. I used no sugar peanut butter so ended up putting 1/4 cup of brown sugar into it since I assumed the PB in the ingredients had sugar in it. I also subbed heavy cream for sour cream, since I didn't have any on hand. I'm serving it to my mom who just had surgery on her mouth and needs "soft" foods. I hope she likes it as much as I did!

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From: didyb

On Nov 27, 2006

This was so good! I 1/2d the recipe and it turned out fine. We tasted more peanut butter than pumpkin, so I may cut the peanut butter amount in 1/2 for next time. I used the hand blender to smooth out the soup ( I don't mince very well). The 2nd and 3rd day it tasted maybe even better!

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