Spicy Peanut And Pumpkin Soup Recipes

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SPICY PUMPKIN SOUP RECIPE



Spicy Pumpkin Soup Recipe image

This spicy pumpkin soup recipe is made Cajun style with a rich roux that thickens the entire pot and incorporates lots of fresh pumpkin and seasonings.

Provided by Mike Hultquist

Categories     Appetizer     Soup

Number Of Ingredients 11

½ cup peanut oil or vegetable oil
½ cup flour
2 small pie pumpkins ((the yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin))
1 medium bell pepper chopped (I used some Fresno peppers & jalapeno peppers for more heat)
1 medium onion chopped
1 medium celery stalk chopped
3 cloves garlic (chopped (or more as desired! I like a lot of garlic))
2 tablespoons Cajun seasoning or more to taste
6 cups chicken stock
½ cup heavy cream (optional for extra creamy texture and flavor)
For Serving: Fresh chopped herbs (spicy chili flakes, extra virgin olive oil, lightly toasted pumpkin seeds (see recipe notes))

Steps:

  • Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
  • Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
  • Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
  • Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
  • Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you'd like. I often simmer for 1 hour.
  • Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
  • Stir in the heavy cream.
  • Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.

Nutrition Facts : Calories 217 kcal, Carbohydrate 18 g, Protein 5 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 179 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

SPICY PEANUT AND PUMPKIN SOUP



Spicy Peanut and Pumpkin Soup image

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1/2 habanero or bird's eye chile
1 (14-ounce) can pumpkin purée
3 cups water or chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
1/4 cup unsweetened natural peanut butter
Salt
2 tablespoons sliced fresh chives
1/4 cup crème fraîche or yogurt (optional)

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.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams

SPICED PEANUT VEGAN PUMPKIN SOUP



Spiced Peanut Vegan Pumpkin Soup image

Vegan Pumpkin Soup is a fiery spiced soup with a rich texture. Tuck into a bowl of this inviting soup and get warm and cozy on a chilly fall day.

Provided by Bernice Hill

Categories     Soup

Time 50m

Number Of Ingredients 13

1 medium onion; diced
3 garlic cloves; minced
1 tbsp ginger; minced
2 carrots; diced
1 cup red lentils
1/2 cup shiro wat
8 cups vegetable stock
2 cups pumpkin puree
1/2 cup smooth peanut butter
1 tsp pepper cream
2 cups chopped kale or spinach
bunch fresh cilantro
1 cup roasted peanuts

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.

Nutrition Facts : Calories 432 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 28 grams fat, Fiber 11 grams fiber, Protein 18 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1263 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

SPICY PEANUT SOUP



Spicy Peanut Soup image

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

Steps:

  • In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.

VEGETARIAN PEANUT SOUP



Vegetarian Peanut Soup image

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.

Provided by Cookie and Kate

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 12

4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
1/4 cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)

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.

Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg

SPICY PUMPKIN SOUP



Spicy Pumpkin Soup image

A thick, hearty, spicy pumpkin soup.

Provided by Cat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 6

2 ½ cups chicken broth
1 (15 ounce) can pumpkin puree
½ onion, chopped
1 clove garlic, minced
1 teaspoon Cajun seasoning
½ cup heavy cream

Steps:

  • Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.
  • Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
  • Stir in heavy cream before serving.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 11.9 g, Cholesterol 43.9 mg, Fat 11.7 g, Fiber 3.4 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 987.1 mg, Sugar 4.8 g

10 MINUTE THAI PEANUT BUTTER & PUMPKIN SOUP



10 Minute Thai Peanut Butter & Pumpkin Soup image

No really, this soup takes just 10 minutes to make. It is so creamy and satisfying. Perfect recipe for chilly days.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories     Soup

Time 10m

Number Of Ingredients 9

2 tablespoons Thai red curry paste
1 L vegetable broth (4 cups)
1 796ml can pumpkin purée (3 1/2 Cups)
1/4 cup natural peanut butter
1 cup coconut milk
2 tablespoons soy sauce ((or to taste))
2 tablespoons agave or maple syrup
2 tablespoons Sriracha ((optional))
Lime, cilantro, coconut milk, or more Sriracha for garnish

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.

Nutrition Facts : Calories 132 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Sodium 878 mg, Sugar 5 g, ServingSize 1 serving

PUMPKIN PEANUT SOUP



Pumpkin Peanut Soup image

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

Provided by Mirj2338

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

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 1/2 cup half-and-half
1/2 teaspoon cayenne
1 teaspoon coriander
1 1/2 teaspoons grated fresh ginger
salt & pepper

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.

SPICY COCONUT PUMPKIN SOUP



Spicy Coconut Pumpkin Soup image

This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.

Provided by Ramin Ganeshram

Categories     Dinner     Lunch     Soup/Stew     Pumpkin     Coconut     Hot Pepper     Cumin     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan     Fall     Winter

Yield 4-6 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
1 small onion, minced
3 garlic cloves, minced
1 ají dulce pepper, seeded and minced
1 teaspoon dark brown sugar
½ teaspoon ground cumin
2 cups coconut milk
1 cup chicken broth or vegetable broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
  • Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
  • Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
  • Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
  • Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

SPICY PUMPKIN AND SPLIT PEA SOUP



Spicy Pumpkin and Split Pea Soup image

Categories     Soup/Stew     Ginger     Onion     High Fiber     Lunch     Saffron     Pumpkin     Fall     Winter     Healthy     Cinnamon     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield makes six servings

Number Of Ingredients 9

1/4 tsp saffron threads
10 cups (2 1/2 quarts) chicken broth
1 1/4 cups dried yellow split peas
1 large onion, chopped
1 tbsp olive oil
1 tsp ground cinnamon
1/4 tsp ground ginger
6 cups peeled, seeded and cubed pumpkin (from a 3- to 4-pound pumpkin)
Minced fresh parsley

Steps:

  • In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

SPICY PUMPKIN SOUP



Spicy Pumpkin Soup image

A healthy and tasty dish, which is quick and easy to prepare. The hint of spice gives this smooth and silky soup an extra kick. Ingredients given are easily adapted.

Provided by dijoxc

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
  • Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
  • Add chilli and coriander. Cook for 1 minute or until fragrant.
  • Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
  • Set aside for 2 minutes to cool slightly.
  • Blend in batches until smooth.
  • Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
  • To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.

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