Pumpkin Peanut Soup Recipe - Allrecipes.com
Pumpkin Peanut Soup Recipe
  • READY IN 55 mins

Pumpkin Peanut Soup

Recipe by  

"This luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad."

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.
  2. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2003

This is a wonderfully easy soup. I used squash and rice milk and ground peanuts and it turned out great. It doesn't take a lot of time to prepare.

Most Helpful Critical Review
Oct 04, 2004

I served this at a dinner party and got mixed reviews. Some did not like the texture, others the flavor. It was easy but I felt the results were mediocre.


13 Ratings

Dec 20, 2005

This was quite good. I thought it needed a little extra kick, so I added some cayenne pepper, plenty of salt and pepper, and just a hint of curry powder. I also garnished with some steamed red chard, which made it pretty to serve.

Dec 26, 2003

Nice and easy. Added some extra peanut butter becuase I didn't really taste it with the 1/2 cup. Wife loved it and we'll be making again.

Dec 01, 2005

Yum! I served it for friends and they loved it. My 3-year-old even liked it. I didn't have shallots (thought I did), so I threw in an extra clove or two of garlic. It was more like peanut butter soup than pumpkin soup.

Nov 06, 2005

This recipe was exactly what it claimed to be. Perfect for Sunday lunch. Kids and adults enjoyed it.

Oct 13, 2005

I really enjoyed this soup-yummy! I also used pumpkin pie spice and added a tsp of crushed red pepper, to give it some kick. Yummy!

Feb 20, 2012

Based on other reviews & my own taste preferences, I made the following changes. This soup is delicious & healthy! Olive oil instead of butter. Onion/carrot/celery blend and upped the garlic to 4 cloves. For spices/herbs, I used 1/2 tsp. Bell's Seasoning, 1/2 tsp. mild curry powder, 1 Tbs. dried parsley, dash of crushed red pepper flakes, salt & pepper to taste. Four cups low sodium chicken stock. A can of light coconut milk in place of dairy and 1/2 c. de-fatted peanut flour mixed with 1/4 c. water in place of regular peanut butter - keeps the flavor & protein, but cuts some fat & calories. Served with brown rice. Garnished with chopped green onions & a few roasted peanuts. YUM!


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 17.1 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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