Pumpkin Peanut Soup Recipes

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.

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.

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 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.

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.

VEGETARIAN PEANUT SOUP

Steps:

• Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

SPICED PEANUT VEGAN PUMPKIN SOUP

Steps:

• In a large soup pot or Dutch oven, saute the onion, ginger, garlic, and carrot until they become fragrant and soften.
• Add the shiro wat and stir into the vegetables until they are coated.
• Pour in the stock. Cover and allow to simmer until the vegetables are fork tender.
• Add the pepper cream, peanut butter, and pumpkin mash. Stir well and allow to come to temperature.
• Stir in the kale/spinach and allow it to wilt before serving.
• Garnish with chopped cilantro and roasted peanuts.

AFRICAN PEANUT SOUP

Steps:

• In a medium sauce pan, heat peanut oil over medium-low heat. Add onion, garlic and mushrooms and saute slowly until vegetables are soft and golden colored. Add red pepper flakes, paprika and ginger and saute for another minute. Add broth and tomatoes. Simmer for 15 minutes.Remove from heat and allow to cool. Puree vegetables and broth in a blender. Add pumpkin and peanut butter. Blend until smooth. Reheat carefully over low heat, adding more broth or water as needed. Garnish each serving with sliced scallions (green onions). You may also pour a tablespoon of buttermilk or half-and-half (in a swirl) into the bowl for a nice visual contrast. (Notes: A good use for leftover pumpkin. Canned puree of sweet potato or yams can be substituted. Increase the heat by adding more red pepper or red pepper sauce.) Each (6 oz) serving contains and estimated: Cals: 105, FatCals: 53, TotFat: 5g SatFat: 1g, PolyFat: 2g, MonoFat: 3g Chol: 0mg, Na: 339mg, K: 374mg TotCarbs: 10g, Fiber: 3g, Sugars: 2g NetCarbs: 8g, Protein: 5g

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.