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Marian's Pumpkin Soup

Marian's Pumpkin Soup

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Marian

Marian

This is a deliciously different pumpkin soup that tastes like no other with its very special ingredient: peanut butter!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
  2. Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

The Saucy Wench
9

The Saucy Wench

10/21/2007

I liked this recipe...I had something very specific in mind so I made a few modifications :) I was making it with my five-year-old bundle of joy so we made some kid friendly changes, and I was looking for a replication of a peanutty pumpkin soup I'd had years ago. I started with dried minced onions and jarred minced garlic, added the broth, and then a can of pumpkin puree. We let that get all happy, then added WAY more peanut butter than the recipe called for...more like 1/2 a cup. We omitted the red pepper flakes but did add some tabasco. We also used evaporated milk in place of the cream, and topped them with home made croutons...we cubed up some whole wheat bread, sprinkled on some olive oil, cinnamon, and sugar, and toasted them in the oven for a little bit. YUMMY!

DIANAS6
6

DIANAS6

11/1/2007

I followed instructions exactly and soup came out far too thin.

Laura
6

Laura

9/18/2007

This recipe was so fun to make. I tried it once by the book, and once substituting in half and half and veggie broth and both times it came out great. When I make this for kids I cut back on the onion and blend this on high for a super cramy texture. They love the peanut butter! five stars!

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