Pumpkin-Peanut Butter Soup

Pumpkin-peanut Butter Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Karen Feinen


A nice comforting soup for a cold Autumn day.

☆☆☆☆☆ 0 votes
12 cups
1 Hr 15 Min
25 Min
Stove Top


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


1Preheat 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.
2Melt butter in large pot over medium heat. Add shallots and saute 2 minutes.
3Mix in 2 cups sweet potato puree and pumpkin. Mix in stock alternately with peanut butter, stirring until smooth.
4Simmer until thickened, stirring occasionally, about 25 minutes. Stir in mustard and nutmeg. Season with salt and pepper.
5This can be made 2 days ahead and warmed before serving.

About Pumpkin-Peanut Butter Soup

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