Pumpkin-Peanut Butter Soup

Pumpkin-peanut Butter Soup Recipe

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Karen Feinen


A nice comforting soup for a cold Autumn day.


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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

How to Make Pumpkin-Peanut Butter Soup


  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.

Printable Recipe Card

About Pumpkin-Peanut Butter Soup

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

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