Pumpkin Peanut Soup

Total Time
10 mins
30 mins

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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  1. Finely mince the onion and celery.
  2. Either use a garlic press for the garlic or mince extremely fine.
  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. Add flour and stir for a minute or two until it's disolved.
  5. Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
  6. Simmer for about fifteen minutes and serve.
Most Helpful

5 5

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!

5 5

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.

5 5

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.