Pumpkin Peanut Butter Soup Recipes

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SPICY PEANUT AND PUMPKIN SOUP



Spicy Peanut and Pumpkin Soup image

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1/2 habanero or bird's eye chile
1 (14-ounce) can pumpkin purée
3 cups water or chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
1/4 cup unsweetened natural peanut butter
Salt
2 tablespoons sliced fresh chives
1/4 cup crème fraîche or yogurt (optional)

Steps:

  • In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
  • Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
  • Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams

PUMPKIN PEANUT BUTTER SMOOTHIE



Pumpkin Peanut Butter Smoothie image

This is what we make in the fall when pumpkin is plentiful. It makes a good morning or afternoon snack at our house. If you don't have plain yogurt, you can substitute vanilla yogurt and omit the brown sugar.

Provided by ALESIAC

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 10m

Yield 4

Number Of Ingredients 12

1 banana, broken into chunks
3 whole frozen strawberries, or more to taste
¾ cup milk
½ cup plain yogurt
¼ cup pumpkin puree
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
8 ice cubes, or as desired
¼ cup whipped cream, or more to taste
1 pinch ground cinnamon

Steps:

  • Blend banana, strawberries, milk, yogurt, pumpkin puree, peanut butter, brown sugar, 1/4 teaspoon cinnamon, and nutmeg in a blender until smooth; add ice cubes and again blend until smooth. Pour smoothie into 4 glasses and top with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 149 calories, Carbohydrate 18.8 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 122 mg, Sugar 13.2 g

PUMPKIN PEANUT SOUP



Pumpkin Peanut Soup image

The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen

Provided by Mirj2338

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 medium onion
2 stalks celery
4 cloves garlic
2 teaspoons butter
2 teaspoons flour
5 cups vegetable stock
1 cup creamy peanut butter
1 (29 ounce) can pumpkin
1/2 cup heavy cream or 1/2 cup half-and-half
1/2 teaspoon cayenne
1 teaspoon coriander
1 1/2 teaspoons grated fresh ginger
salt & pepper

Steps:

  • Finely mince the onion and celery.
  • Either use a garlic press for the garlic or mince extremely fine.
  • Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
  • Add flour and stir for a minute or two until it's disolved.
  • Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
  • Simmer for about fifteen minutes and serve.

PUMPKIN PEANUT BUTTER SOUP



Pumpkin Peanut Butter Soup image

Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.

Provided by Katha

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups pumpkin puree
2 tablespoons margarine
1 small onion, finely chopped
2 cups chicken broth
1/8 cup creamy peanut butter
1/4 cup low-fat milk
salt and pepper

Steps:

  • In a large sauce pan melt margarine.
  • Add onion and sauté until golden.
  • Add pumpkin puree and chicken broth.
  • Heat to boiling.
  • Add peanut butter and milk.
  • Stir till peanut butter is melted and smooth.
  • Cover and simmer over low heat for 2 minutes.
  • Season to taste.
  • 4-6 servings.

Nutrition Facts : Calories 146.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 0.8, Sodium 492.9, Carbohydrate 8.4, Fiber 1, Sugar 3.4, Protein 5.8

PUMPKIN PEANUT BUTTER SOUP



Pumpkin Peanut Butter Soup image

Provided by My Kids Lick The Bowl

Categories     Soup

Time 30m

Number Of Ingredients 7

2 tablespoon olive oil
Onion large 150g
2 Cloves garlic
750g Pumpkin or Butternut Squash
1L Stock chicken or vegetable
1/2 Cup Peanut butter 135g
1 teaspoon Marmite, Vegemite or Soy Sauce

Steps:

  • Watch the quick recipe video before you get started, scroll up a little to find it
  • Check the notes at the bottom of the recipe for little bits of extra info and help
  • Skin, deseed and and cube the pumpkin
  • Heat oil in a large saucepan
  • Dice the onion, and sauté until soft and fragrant
  • Add garlic and sauté for 1-2 mins
  • Add the stock
  • Simmer for 20mins until pumpkin is tender
  • Blitz with a stick blender
  • Remove 1 cup of the soup, and put in a smaller bowl/pot, add the peanut butter, marmite or soy sauce, blitz until well combined
  • Return to the peanut butter mix to the large pot and stir well
  • Season to taste
  • Serve

Nutrition Facts : Calories 223 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 430 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

PEANUT BUTTER PUMPKIN BREAD



Peanut Butter Pumpkin Bread image

My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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