Pumpkin Peanut Soup

"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"
 
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photo by Quest4ZBest photo by Quest4ZBest
photo by Quest4ZBest
photo by Quest4ZBest photo by Quest4ZBest
photo by Quest4ZBest photo by Quest4ZBest
Ready In:
40mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I used a whole can of full fat coconut milk, 2 cups LESS stock and perhaps LESS peanut butter (chunky) with GREAT RESULTS. Just what I was hunting for! I have also made this with additions of chickpeas and also with curry pastes. So filling without filling you out!
     
  2. Excellent! I used 1/2 cup low fat peanut butter, 1/4 cup brown sugar, 4 cups chicken stock rather than 5 vegetable, and one can of fat-free evaporated cream. It turned out wonderful. My DH really enjoyed it and couldn't quite identify the peanut butter taste. To him it tasted like a soup cooked out over an open fire. This is a keeper. Thanks, Mirj.
     
  3. Sumptuous, thick texture. The balance between pumpkin and pb is perfect. I had to spice it up alot. Since I didn't have celery, I threw in a littl curry powder because it smelled like celery. I think nonfat evaporated milk could easily be used instead of the cream. My husband tends to cal my soups "gulag soups". He couldn't with this one! And....he went back for a second bowl. Yummy good.
     
  4. Yum! What a great soup. Something different. I used no sugar peanut butter so ended up putting 1/4 cup of brown sugar into it since I assumed the PB in the ingredients had sugar in it. I also subbed heavy cream for sour cream, since I didn't have any on hand. I'm serving it to my mom who just had surgery on her mouth and needs "soft" foods. I hope she likes it as much as I did!
     
  5. Very lovely soup. I have been fighting a bit of a cold so I think my taste buds are a wee off and had to double the spices. And it still felt as if something was missing, so I add a bit of honey and apple cider vinegar, and that is when it cam alive. Lovely soup, easy to make, thank you for a good recipe.
     
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Tweaks

  1. Yum! What a great soup. Something different. I used no sugar peanut butter so ended up putting 1/4 cup of brown sugar into it since I assumed the PB in the ingredients had sugar in it. I also subbed heavy cream for sour cream, since I didn't have any on hand. I'm serving it to my mom who just had surgery on her mouth and needs "soft" foods. I hope she likes it as much as I did!
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p> <p>If you need help figuring out the whole complicated mess, you can check out <a title=Miriyummy -- A Guide to the Perplexed href=http://miriyummy.wordpress.com/about/ target=_blank>Miriyummy, A Guide to the Perplexed</a>.</p> <p>Here are my four beauties -- from left to right: Adiya, Sara, Nomi and Tehila <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=111.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/111.jpg border=0 alt=Photobucket /></a> <br /><br />On March 18, 2009, my oldest, Sara, got married to Ariel. 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