Pumpkin Peanut Butter Soup Recipes

10 MINUTE THAI PEANUT BUTTER & PUMPKIN SOUP

Steps:

• Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it's heating up. After about 1 minute it will to stick to the pan and become fragrant.
• Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
• Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• Watch the quick recipe video before you get started, scroll up a little to find it
• Check the notes at the bottom of the recipe for little bits of extra info and help
• Skin, deseed and and cube the pumpkin
• Heat oil in a large saucepan
• Dice the onion, and sauté until soft and fragrant
• Add garlic and sauté for 1-2 mins
• Add the stock
• Simmer for 20mins until pumpkin is tender
• Blitz with a stick blender
• Remove 1 cup of the soup, and put in a smaller bowl/pot, add the peanut butter, marmite or soy sauce, blitz until well combined
• Return to the peanut butter mix to the large pot and stir well
• Season to taste
• Serve

PUMPKIN PEANUT SOUP

Steps:

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

PUMPKIN PEANUT BUTTER SOUP

Steps:

• In a large sauce pan melt margarine.
• Add onion and sauté until golden.
• Add pumpkin puree and chicken broth.
• Heat to boiling.
• Add peanut butter and milk.
• Stir till peanut butter is melted and smooth.
• Cover and simmer over low heat for 2 minutes.
• Season to taste.
• 4-6 servings.

THAI INSPIRED PUMPKIN PEANUT SOUP

Steps:

• Sweat down onions, celery and scallions in a small amount of olive oil
• Add 3 cups of vegetable stock, bring to a boil
• Add 1 can of pumpkin (plain pumpkin, not pie-seasoned pumpkin)
• Stir well to incorporate the pumpkin
• Process the pumpkin-vegetable soup in a blender to a smooth consistency
• Return the soup to the stove
• Stir in 4 Tbsp of flavored peanut butter.
• If you can't find the flavored peanut butter, you can add plain chunky peanut butter. I prefer natural with no added sugars. Add some grated ginger and red pepper and roasted garlic to spice up the soup to your taste. I like a subtle tingle, you may want it to be a bit more assertive.
• I plan to serve this with toasted slices of polenta on top, sprinkled with smoky paprika.
• Stir in fat-free sour cream or greek yogurt before serving to make it extra-rich, and compliment the spicy soup.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• Cook onion in oil until tender Stir in pumpkin, broth, water, peanut butter, curry powder and salt Heat through Swirl in plain yogurt