Pumpkin Peanut Soup

Pumpkin Peanut Soup


"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."


55 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
You might also like
  • profile image

Your rating



  1. 13 Ratings


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.