Pumpkin Peanut Butter Soup

READY IN: 15mins
Recipe by Katha

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

Top Review by Rowenna

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!

Ingredients Nutrition


  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.

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