Pumpkin Peanut Butter Soup

Pumpkin peanut butter soup is quick and easy to make and requires few ingredients.  The first time I made it I was low on ingredients to work with.  I had a plenty of pumpkins from my garden, peanut butter but not much else!  Hmm, what to do?  When I searched online for “pumpkin” “peanut butter” and “recipe” this is what I found:

PEANUT BUTTER PUMPKIN SOUP

4 tbsp. (1/2 stick) unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups chicken stock
1 tsp. freshly ground black pepper
1 tsp. salt
Snipped fresh chives, for garnish

 

Melt the butter in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes, and peanut butter. Add the stock, pepper, and salt, and stir well until smooth. Reduce the heat to a simmer and cook for 20 minutes. Before serving, garnish the soup with chives and sour cream.

 

Makes 8 servings

 

Seminole Pumpkin

This recipe was a great starting point for me, though I have never followed his recipe precisely.   Luckily, Pumpkin Peanut butter soup is very forgiving.   What I do is slice open a small to medium pumpkin, bake it upside down in the oven until it is soft, then mix that together with a quart or so of soup stock from my freezer.  Using a high-speed stick blender I blend the soup stock pumpkin and then add natural peanut butter to my desired consistency.  I skip the regular butter and sweet potatoes.  I do add a little salt and pepper, but my favorite thing to add is a bit of Sriracha sauce.  If I add a lot of Sriracha sauce, maybe then I will garnish it with sour cream.  Give it a try if you have a big pumpkin harvest.

Enjoy,

Cory

This post was written by

Cory Trusty – who has written posts on Eco Etsy.
Cory Trusty is an herbalist, homeschooling mom, organic gardener, and soap maker. Her background is in Cell and Molecular Biology study at the University of Washington followed by Masters study at a Traditional Chinese Medicine Institute. Aquarian Bath offers quality products with no artificial chemical fragrances or dyes and no GMOs.

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Comments

  1. I have kale in my garden ready to harvest, but now I’m finally out of pumpkins. That sounds so good though.

  2. For years I made my own version of a soup like this that that is sort of a spin off of Indonesian Peanut sauce and pumpkin or squash soup.I vary it according to what I have but some crucial ingredients are fresh ginger,garlic,basil ,hot pepper and curry.Years ago when I lived totally off the grid w/out electricity I used my hand crank grain grinder to grind fresh roasted peanuts and added that to the soup,with some of it extra chunky and that was DIVINE!I also love to add fresh kale or chard from the garden as well…I am suddenly getting very hungry!LOL!

  3. Awesome! Thanks for sharing.

  4. It’s yummy! Reminds me of Chicken Satay.

  5. Wha???? I would have never thought of peanut butter with pumpkin, but this sounds lovely, Cory! Thank you!