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

Marian

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

56 calories; protein 1.8g 4% DV; carbohydrates 9.2g 3% DV; fat 2.2g 3% DV; cholesterol 3.1mg 1% DV; sodium 23.5mg 1% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
11/01/2007
I followed instructions exactly and soup came out far too thin. Read More
(6)
11 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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! Read More
(10)
Rating: 5 stars
09/18/2007
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! Read More
(7)
Rating: 3 stars
11/01/2007
I followed instructions exactly and soup came out far too thin. Read More
(6)
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Rating: 4 stars
10/09/2007
Something is not quite right with this soup which resembles another recipe I prefer for Squash Soup. It could be my fault for using organic low sodium chicken broth because it needed some salt to offset the sweetness. I have never added salt to a recipe from this website. I also felt that it could have done without the nutmeg. Read More
(5)
Rating: 4 stars
12/09/2011
Very good soup. Followed other recommendations and reduced broth to 2 cups increased cream to 1 can evaporated milk and doubled peanut butter to 2 tbsp. Also switched a can of pumpkin for 2 1/2 pounds listed. Read More
(4)
Rating: 5 stars
11/22/2011
I loved this soup! I had my own pumpkin puree on hand and scaled this recipe down for just 5 people. I used 2 cups of pumpkin puree 3 cups of boiling water and 4 bullion cubes in place of chicken broth and replaced the nutmeg with allspice (my own preference). Use as much peanut butter as you like. This recipe lends itself well to improvisation. I whipped this up in about 15 minutes for a delicious rainy-day soup. Talk about comfort! Read More
(4)
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Rating: 4 stars
11/04/2011
I think this was a great main dish but I could tell that the 10 cups pf chicken broth was going to turn the results into a super thin soup. I subbed for 6 cups of chicken broth and 4 cups of half and half. Delish but will try next time with heavy cream and canned pumpkin (peeling two pumpkins was exhausting!) Read More
(4)
Rating: 4 stars
10/31/2012
Good but used 3 large garlic cloves red onion and canned pumpkin. 1 teas. curry powder 8 cups of chicken broth (was low sodium so added sea salt to taste) 3 tbl. peanut butter 1 can evaporated milk and some chili paste for red pepper flakes and pepper. Just right! Read More
(2)
Rating: 4 stars
10/14/2018
I loved this recipe. Although I would use pumpkin from a can it's considerably easier. I peeled seeded and cubed two small pumpkins. So much work it was worth it but will not do it in the future. I also put in a jalapeno and mushrooms extra curry extra cayenne pepper (instead of red flakes) milk (instead of cream because I didn't have any) and crunchy peanut butter. I only used two cups of broth ten cups is entirely too much. The cream adds enough fluid as well. I probably would not puree it so smoothly but more chunky instead. This soup was delicious and lived up to its expectations and will make it again. A fantastic Autumn soup. Read More
(1)
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