Marian's Pumpkin Soup recipe

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Ingredients

1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
½ teaspoon curry powder
¼ teaspoon red pepper flakes
2 ½ pounds sugar pumpkin -- peeled, seeded and cubed
10 cups chicken broth
1 teaspoon Worcestershire sauce
¼ teaspoon ground nutmeg
1 tablespoon creamy peanut butter
½ cup light cream
¼ cup chopped fresh cilantro, for garnish

Nutrition Info

56.2 calories
carbohydrate: 9.2 g
cholesterol: 3.1 mg
fat: 2.2 g
fiber: 1 g
protein: 1.8 g
saturatedFat: 1 g
servingSize: -
sodium: 23.5 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes, cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat, stir in the Worcestershire sauce, nutmeg, and peanut butter.

  2. Transfer the soup in batches to a blender or food processor, blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.

Recipe Yield

10 servings

Recipe Note

This is a deliciously different pumpkin soup that tastes like no other with its very special ingredient: peanut butter!

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