Pumpkin & Peanut Butter Soup [Recipe]
Now that Halloween is over many shops and farmers’ markets have pumpkins available at reduced cost. Despite our penchant for turning them into jack-o’-lanterns, pumpkins actually make for very good eating. This simple soup, ready in about 30 minutes, uses peanut butter to enhance the flavour and texture of the soup. Pumpkins are a little sweet and contain very little protein. The addition of the peanut butter, rich in protein and good fats, makes this a well-balanced and hearty winter meal.
Photo Credit: “FrenchMarketPumpkinsB” by Infrogmation.
Pumpkin & Peanut Butter Soup
INGREDIENTS:
-
60 g | 2 oz butter
1 medium onion, roughly chopped
2 medium carrots, roughly chopped
3 sticks of celery, roughly chopped
4 cloves of garlic, finely chopped
1 kg | 2.2 lbs pumpkin, cut into 1 cm cubes
1 litre | 2 pints vegetable or chicken stock
200 g | 7 oz smooth peanut butter
METHOD:
- Melt the butter in a large saucepan over a medium heat.
- Add the onions, carrots and celery. Stir well to coat the vegetables with the butter. Cover the saucepan with a lid and leave the vegetables to soften for about 5 minutes.
- Once the vegetables have softened add the pumpkin and garlic and stir to combine. Cover with a lid and allow to soften for a further 5 minutes.
- Add the stock, cover and simmer for about 20 minutes. The pumpkin is done when you can squash a cube easily against the side of the saucepan with the back of a spoon.
- Remove the saucepan from the heat and blend until smooth using a stick blender. If using a liquidiser allow the mixture to cool slightly and add to the liquidiser in small batches as hot soup expands when blended and can easily explode out of the liquidiser.
- Put the peanut butter in a large bowl or jug and add two ladles of the soup. Stir gently with a fork to dissolve the peanut butter into the soup.
- Pour the peanuty mixture back into the saucepan and stir well to combine. Taste and add salt and a good scrunch of freshly ground black pepper as needed. (I always wait until after I’ve added the peanut butter before adding any salt as the peanut butter can be quite salty, especially if it’s shop-bought.)
- Serve with a drizzle of natural yoghurt and some homemade soda bread.
A step-by-step version of the recipe is available in the link below. If nothing else, watch it for the glorious music by my pal Fiach.
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My Food Odyssey 
This is perfect! I was just thinking of the pumpkins left in our root cellar this morning…Soup will work perfectly, and this one sounds so yummy! Thank you for sharing June, and thanks for stopping by the homestead over at stand upon grace! Swing on by for a visit anytime! 🙂
Blessings~ Wendy
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Looks good!
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This sounds delicious and hearty. Perfect for fall/winter! Thanks for the tip on potentially exploding soup; I had no idea!
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What an interesting combination! Two of my favorites things, though!
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It really works as a combo. The peanut adds a little saltiness and a velvety texture to the pumpkin, which can be a little sweet and grainy when pureed. Try it – I’ll bet you’ll like it!
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Exploding soup sounds very exciting 🙂
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I’ve seen it happen, Linda! It ain’t pretty!
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Nothing I cook is but at least that would add an air of drama 😉
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Pumpkin and peanut butter sounds like a winning combination that I’ll for sure try.
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Reblogged this on global_food.
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Una made something very similar for us a few weeks ago, but with butternut squash – it was amazing.
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I’ve tried it with squash and even with carrot and they’re all yummy! I think it’s the peanut butter that makes it – it’s so rich and creamy.
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