Pumpkin-peanut Butter Soup Recipe

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Pumpkin-Peanut Butter Soup

Karen Feinen

By
@Ganieda

A nice comforting soup for a cold Autumn day.


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Rating:

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Serves:

12 cups

Prep:

1 Hr 15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 1/2 lb
sweet potatoes
6 Tbsp
unsalted butter
2 Tbsp
minced shallots
4 c
canned solid-packed pumpkin
8 c
chicken stock or broth
1 c
unsalted, natural peanut butter (or freshly ground)
2 tsp
coarse-grained mustard
1/2 tsp
freshly grated nutmeg
salt and freshly ground pepper
chopped roasted unsalted peanuts
snipped fresh chives

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Place sweet potatoes on baking sheet and bake until knife pierces centers easily, about 1 hour. Cool sweet potatoes and peel. Puree with blender or food processor.
2
Melt butter in large pot over medium heat. Add shallots and saute 2 minutes.
3
Mix in 2 cups sweet potato puree and pumpkin. Mix in stock alternately with peanut butter, stirring until smooth.
4
Simmer until thickened, stirring occasionally, about 25 minutes. Stir in mustard and nutmeg. Season with salt and pepper.
5
This can be made 2 days ahead and warmed before serving.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy