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

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on May 04, 2012

      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

      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.

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    • on January 27, 2009

      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.

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    • on September 24, 2008

      Yum! What a great soup. Something different. I used no sugar peanut butter so ended up putting 1/4 cup of brown sugar into it since I assumed the PB in the ingredients had sugar in it. I also subbed heavy cream for sour cream, since I didn't have any on hand. I'm serving it to my mom who just had surgery on her mouth and needs "soft" foods. I hope she likes it as much as I did!

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    • on December 29, 2007

      Very lovely soup. I have been fighting a bit of a cold so I think my taste buds are a wee off and had to double the spices. And it still felt as if something was missing, so I add a bit of honey and apple cider vinegar, and that is when it cam alive. Lovely soup, easy to make, thank you for a good recipe.

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    • on January 15, 2007

      I thought this was good, but the family was a little turned off! They thought the peanut butter was a little strong (even though I only added 3/4 cup instead of 1 cup). I used dry vegetable soup mix with water for the vegetable stock. I like that it is not your normal run of the mill soup!

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    • on November 27, 2006

      This was so good! I 1/2d the recipe and it turned out fine. We tasted more peanut butter than pumpkin, so I may cut the peanut butter amount in 1/2 for next time. I used the hand blender to smooth out the soup ( I don't mince very well). The 2nd and 3rd day it tasted maybe even better!

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    • on November 24, 2005

      Thanks, I really enjoyed this. It was quick and easy to make and the perfect "comfort food" on a gloomy day. Add a baguette and it's dinner. I adjusted the ratio to favor more pumpkin and less peanut because I found the peanut overpowering.

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    • on October 02, 2005

      The flavors in this are very subtle. I think it might be fun to try with chunky peanutbutter. My son loved it.

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    • on June 26, 2005

      Very creamy and tastes great. The 13 month old couldn't shovel it in fast enough [not bad for someone who is still learning to use a spoon!] and even the picky 4 year old liked it. Definitely worth a go!

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    • on June 23, 2005

      Great recipe! It's easy to make and very tasty!

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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

    Detailed Nutrition Values About Nutrition Info
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