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.
Pumpkin & Peanut Butter Soup
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
- 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.
More Soup Recipes
CREAMY BROCCOLI & CHEDDAR SOUP:
This nutritious and filling soup is wonderfully creamy and has a rich flavour from the sharp cheddar cheese. Perfect on its own as a lunch or as a hearty appetizer. (View recipe)
CREAMY ZUCCHINI / COURGETTE SOUP:
This super-easy recipe contains just 5 ingredients and is dairy free, but produces a rich and luxuriously creamy soup. Definitely worth trying.(View recipe)
QUICK & EASY TOMATO LENTIL SOUP:
This quick & easy soup requires no peeling or chopping whatsoever. It is warming and nourishing – perfect for cold winter days. (View recipe)