Marian's Pumpkin Soup

Marian's Pumpkin Soup

10
Marian 14

"This is a deliciously different pumpkin soup that tastes like no other with its very special ingredient: peanut butter!"
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Ingredients

40 m servings 75 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
  2. Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

I liked this recipe...I had something very specific in mind so I made a few modifications :) I was making it with my five-year-old bundle of joy so we made some kid friendly changes, and I was ...

Most helpful critical review

I followed instructions exactly and soup came out far too thin.

I liked this recipe...I had something very specific in mind so I made a few modifications :) I was making it with my five-year-old bundle of joy so we made some kid friendly changes, and I was ...

This recipe was so fun to make. I tried it once by the book, and once substituting in half and half and veggie broth and both times it came out great. When I make this for kids I cut back on the...

I followed instructions exactly and soup came out far too thin.

Something is not quite right with this soup, which resembles another recipe I prefer for Squash Soup. It could be my fault, for using organic low sodium chicken broth, because it needed some sa...

Very good soup. Followed other recommendations and reduced broth to 2 cups, increased cream to 1 can evaporated milk, and doubled peanut butter to 2 tbsp. Also switched a can of pumpkin for 2 ...

I loved this soup! I had my own pumpkin puree on hand and scaled this recipe down for just 5 people. I used 2 cups of pumpkin puree, 3 cups of boiling water and 4 bullion cubes in place of chick...

I think this was a great main dish, but I could tell that the 10 cups pf chicken broth was going to turn the results into a super thin soup. I subbed for 6 cups of chicken broth and 4 cups of ha...

Good but used 3 large garlic cloves, red onion and canned pumpkin. 1 teas. curry powder, 8 cups of chicken broth (was low sodium so added sea salt to taste), 3 tbl. peanut butter, 1 can evaporat...

We do not recommend this recipe. The proportions are incorrect as it is a very thin broth, not a creamy squash type of soup. Try a different recipe.