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)
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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Great for the kids too!
This recipe is very easy and a bit different in flavors--the kids love the peanut butter. I left out the shallots and marjoram (because I didn't have any). Instead I added coriander for a nice blend.
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