Pumpkin Peanut Soup

Pumpkin Peanut Soup

13

"This luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad."

Ingredients

55 m servings 235 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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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Reviews

13
  1. 13 Ratings

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Most helpful

This is a wonderfully easy soup. I used squash and rice milk and ground peanuts and it turned out great. It doesn't take a lot of time to prepare.

Most helpful critical

I served this at a dinner party and got mixed reviews. Some did not like the texture, others the flavor. It was easy but I felt the results were mediocre.

This is a wonderfully easy soup. I used squash and rice milk and ground peanuts and it turned out great. It doesn't take a lot of time to prepare.

This was quite good. I thought it needed a little extra kick, so I added some cayenne pepper, plenty of salt and pepper, and just a hint of curry powder. I also garnished with some steamed red...

Nice and easy. Added some extra peanut butter becuase I didn't really taste it with the 1/2 cup. Wife loved it and we'll be making again.

Yum! I served it for friends and they loved it. My 3-year-old even liked it. I didn't have shallots (thought I did), so I threw in an extra clove or two of garlic. It was more like peanut butter...

This recipe was exactly what it claimed to be. Perfect for Sunday lunch. Kids and adults enjoyed it.

I really enjoyed this soup-yummy! I also used pumpkin pie spice and added a tsp of crushed red pepper, to give it some kick. Yummy!

I served this at a dinner party and got mixed reviews. Some did not like the texture, others the flavor. It was easy but I felt the results were mediocre.

Based on other reviews & my own taste preferences, I made the following changes. This soup is delicious & healthy! Olive oil instead of butter. Onion/carrot/celery blend and upped the garlic ...

a while ago, a used this recipe- but now, it has been changed. How strange is that? the chicken broth was 3 cups, the lowfat milk was 1 can carnation evaporated lowfat 2%milk and the peanut but...