Pumpkin Peanut Soup

Pumpkin Peanut Soup

In this recipe:

based on 52 reviews
This Looks YUMMY!
20 min.
38 min.
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.


  • 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)
Store Locator »
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.

What did you think? Share Your Review »



Thank you for reviewing this recipe.


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

See More Reviews

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.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.


Thank you!

Your email address has been added to the monthly newsletter subscription list.