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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% | |
Pumpkin Peanut Soup
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
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: 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.
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!
From: Chef Carol Kay
On Dec 29, 2007
Very lovely soup. I have been fighting a bit of a cold so I think my taste buds are a wee off and had to double the spices. And it still felt as if something was missing, so I add a bit of honey and apple cider vinegar, and that is when it cam alive. Lovely soup, easy to make, thank you for a good recipe.
From: Quest4ZBest
On Jan 15, 2007
I thought this was good, but the family was a little turned off! They thought the peanut butter was a little strong (even though I only added 3/4 cup instead of 1 cup). I used dry vegetable soup mix with water for the vegetable stock. I like that it is not your normal run of the mill soup!
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