Pumpkin Peanut Soup
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.
- 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)
Directions, Reviews, Nutrition
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
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!!!
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.
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.
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.
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.