Total Time
Prep 5 mins
Cook 10 mins

Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.


  1. In a large sauce pan melt margarine.
  2. Add onion and sauté until golden.
  3. Add pumpkin puree and chicken broth.
  4. Heat to boiling.
  5. Add peanut butter and milk.
  6. Stir till peanut butter is melted and smooth.
  7. Cover and simmer over low heat for 2 minutes.
  8. Season to taste.
  9. 4-6 servings.
Most Helpful

So I had a little more than half a can of pumpkin I didn't know what to do with, and a recipe that conveniently listed everything I already have. It was a big hit over here--kept some for my mom when she came home, and she scarfed down the whole thing. I made a few modifications--the previous user recommended no onions, so I went without. By the time I reached the end of the preparation, it was already very tasty (did that other user say bland? Lies!) but I thought some tomato would go, so I sliced one up and dunked it in, along with about half a teaspoon of curry powder and a fourth teaspoon of ginger--and mmm, was it good. It reminded me of Thai cooking (even without the modifications). Thai uses a lot of peanut, and this definitely had that nutty taste, and very creamy. I thought the addition of salt and pepper would spoil it, personally. Next time, I'll saute the tomato first in place of the onion. Thanks so much for this recipe--quick, easy, and SO GOOD!

Rowenna October 07, 2007

I really like the idea of this soup, but I think it needs a few changes. I really didn't care for the onion in this, next time I will omit it because the flavor and texture just seemed to clash with the rest of the ingredients. After tasting it, I thought it was somewhat bland, so I added a dash of paprika and salt. After this, it tasted pretty good, but I couldn't get anyone else to try it! Oh well, more for me. I halved the recipe and got 2 generous servings.

89240 June 03, 2004