Pumpkin Peanut Soup

Pumpkin Peanut Soup

In this recipe:

based on 52 reviews
This Looks YUMMY!
2
20 min.
prep
38 min.
total
6 servings

Reminiscent of peanut soups made by French settlers to the Louisiana bayou country this luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is a great choice for a lunch or dinner entrée.

Ingredients

  • 2 tablespoons butter
  • 1 1/4 cups chopped onion
  • 1/4 cup chopped shallots
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed dried marjoram
  • 1/4 teaspoon crushed dried thyme
  • 3 cups chicken broth
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/3 cup creamy peanut butter, (up to 1/2cup)
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MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

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A few changes and it was a hit!

After reading the past review. I decided to try it also with a more Thai flare. Used curry instead of the other spices. Added cut up roasted chicken to the pumpkin mixture. After removing from heat, I added coconut milk instead of evaporated milk and threw in cooked brown jasmine rice. Spiced it up with red pepper flakes. I did not put it into a blender as the recipe states. Served it with crushed peanuts on top. Family loved it

- Stacie Mcdonald from Colorado

Good with a few changes...

I substituted a few ingredients in the recipe as we don't eat a lot of dairy products. I used olive oil instead of the butter to cook the vegetables. I also used a 14 ounce can of unsweetened coconut milk in place of the evaporated milk. I added 1/2 teaspoon of curry, as well as two chicken boullion cubes (I dissolved the cubes in 1/2 cup boiling water before I added it to the soup). Everyone enjoyed the soup & I will make it again!!!

- Jamie F from Phoenix, AZ

A Tasty Surprise

I had never thought of mixing pumpkin and peanut butter together and made it into a soup before. It turned out to be a tasty surprise. I added a pinch of salt and curry to it just to spice it up a little. This will be one of the staples of my hearty, winter meal.

- NANCY CHAPMAN from Yorba Linda, CA

Tasty and quick

I made this for dinner tonight and it was a big hit! The peanutty flavor was a good twist. I spiced it up with about 1/4 teaspoon of cayenne and it was tasty.

- Lori from Medford, OR

Eat up, warm up

This soup was really great. Very healthy and nice to eat to warm the body up. My family really enjoyed it also.

- Evonne Robertson from Fraser, MI

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 249
  • Calories from Fat: 153
  • Total Fat: 17.1g (26% of DV)
  • Saturated Fat: 5.6g (28% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 675mg (27% of DV)
  • Carbohydrates: 17.1g (6% of DV)
  • Dietary Fiber: 4.8g (19% of DV)
  • Sugars: 2.3g
  • Protein: 10.3g
  • Vitamin A: 7% of DV
  • Vitamin C: 11% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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