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    You are in: Home / Recipes / Pumpkin Peanut Soup Recipe
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    Pumpkin Peanut Soup

    Pumpkin Peanut Soup. Photo by Quest4ZBest

    1/3 Photos of Pumpkin Peanut Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mirj's Note:

    The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Finely mince the onion and celery.
    2. 2
      Either use a garlic press for the garlic or mince extremely fine.
    3. 3
      Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
    4. 4
      Add flour and stir for a minute or two until it's disolved.
    5. 5
      Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
    6. 6
      Simmer for about fifteen minutes and serve.

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    Ratings & Reviews:

    • on May 04, 2012

      55

      I used a whole can of full fat coconut milk, 2 cups LESS stock and perhaps LESS peanut butter (chunky) with GREAT RESULTS. Just what I was hunting for! I have also made this with additions of chickpeas and also with curry pastes. So filling without filling you out!

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    • on October 10, 2009

      55

      Excellent! I used 1/2 cup low fat peanut butter, 1/4 cup brown sugar, 4 cups chicken stock rather than 5 vegetable, and one can of fat-free evaporated cream. It turned out wonderful. My DH really enjoyed it and couldn't quite identify the peanut butter taste. To him it tasted like a soup cooked out over an open fire. This is a keeper. Thanks, Mirj.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2009

      55

      Sumptuous, thick texture. The balance between pumpkin and pb is perfect. I had to spice it up alot. Since I didn't have celery, I threw in a littl curry powder because it smelled like celery. I think nonfat evaporated milk could easily be used instead of the cream. My husband tends to cal my soups "gulag soups". He couldn't with this one! And....he went back for a second bowl. Yummy good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Pumpkin Peanut Soup

    Serving Size: 1 (177 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 288.4
     
    Calories from Fat 205
    71%
    Total Fat 22.8 g
    35%
    Saturated Fat 7.4 g
    37%
    Cholesterol 22.9 mg
    7%
    Sodium 171.9 mg
    7%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.1 g
    20%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    vegetable stock

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