Pumpkin Peanut Soup

Level: Easy
Prep Time: 20 min
Cook Time: 18 min
Cooling Time:
Yields: 6

Description

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.

Ingredients

  • 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)

Directions

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.

A few changes and it was a hit!

by S. Stacie , Colorado on Nov. 2013

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

Good with a few changes...

by J. Jamie , Phoenix, AZ on Jan. 2009

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!!!

A Tasty Surprise

by N. NANCY , Yorba Linda, CA on Jan. 2009

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.

Tasty and quick

by L. , Medford, OR on Dec. 2007

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.

Eat up, warm up

by E. Evonne , Fraser, MI on Feb. 2007

This soup was really great. Very healthy and nice to eat to warm the body up. My family really enjoyed it also.

Easy and Fast

by B. Barbara , CAPE CORAL, FL on Jan. 2007

This is a great way to add fiber in your diet --and it is so tasty. I did use chunky peanut butter and added a few sprinkles of hot sauce. Yummy.

pumpkin peanut soup

by j. judy , HAMPTON, VA on Jan. 2006

pumpkin is so healthy and this is a great recipe to use to get more pumpkin in your diet. and the peanutbutter adds something special to it. it is a great recipe. i make it at least twice a month.

pumpkin peanut soup

by m. margaret , elkhart, TX on Nov. 2005

Amazed at how tasty this was! I used cooked pumpkin from post Halloween pumpkin, did not put through a blender, also used chuncky peanut butter. The extra texture added to the taste in my opinion. I'll definitely make this soup again. Delicious!!

Fast and Tasty Pumpkin Peanut Soup

by P. Paula , MOUNTAIN VIEW, CA on Nov. 2005

I put all ingredients except the pumpkin, chicken broth and Carnation Evaported 2% milk in the pot before leaving in the morning. When I came home late in the day all I had to do was open three cans (pumpkin, broth and Carnation Evaporated 2%Milk), turn the stove on and put some bread in the oven to warm. I used the full half cup of peanut butter. This fast and easy to prepare soup smelled wonderful while cooking and tasted delicious. For my family taste we will try it with a dash of hot sauce next time.

Halloween Supper!

by J. JAN , BLYTHEVILLE, AR on Nov. 2005

It is just my husband and I at home now, but I still like to do something special for Halloween. This was what I fixed last night for supper as we watched "spooky" movies on TV....He must have forgotten about Monday night football! I served Peanut Butter & Honey sandwiches, carrot sticks, raisin cookies, & applie cider...it was fun!