- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 188.0
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 160.2 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 6.3 g
- Protein: 6.1 g
Thai Inspired Pumpkin Peanut SoupSubmitted by: DIVALINDA
IntroductionRich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper
1 Tbsp olive oil
1/2 medioum onion, chopped fine
Celery - medium bunch chopped
Scallions - small bunch chopped
3 cups low sodium vegetable stock
15oz can of solid pack pumpkin
4 Tbsp Peanut Better brand Thai Ginger and Red Pepper chunky style peanut butter
Add 3 cups of vegetable stock, bring to a boil
Add 1 can of pumpkin (plain pumpkin, not pie-seasoned pumpkin)
Stir well to incorporate the pumpkin
Process the pumpkin-vegetable soup in a blender to a smooth consistency
Return the soup to the stove
Stir in 4 Tbsp of flavored peanut butter.
If you can't find the flavored peanut butter, you can add plain chunky peanut butter. I prefer natural with no added sugars. Add some grated ginger and red pepper and roasted garlic to spice up the soup to your taste. I like a subtle tingle, you may want it to be a bit more assertive.
I plan to serve this with toasted slices of polenta on top, sprinkled with smoky paprika.
Stir in fat-free sour cream or greek yogurt before serving to make it extra-rich, and compliment the spicy soup.
Number of Servings: 4
Recipe submitted by SparkPeople user DIVALINDA.
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Member Ratings For This Recipe
Thanks for the inspiration! I didn't have most of the ingredients, so I went way off recipe. Absolutely delicious served with rice. I used:
pumpkin pie filling
lime-to counteract sweetness
crunchy peanut butter
water - 1/26/10
This is delicious! Couldn't find the Thai peanut butter, so I left it out using regular crunchy peanut butter and added hot pepper flakes to the individual bowls. It allowed me to leave it out altogether for the kids. It is such a tasty, flavorful soup. Thanks for a great recipe! - 1/2/08
LOVED this! I made a lot of adjustments...more peanut butter, added some garlic powder, ground ginger, red pepper flakes (we couldn't find the flavored PB), lime juice, and some Greek yogurt on top. Served it with a little crusty bread and it was just perfect! Thanks :) - 1/13/11
I served this for dinner this evening and had hoped for leftovers for lunch. No such luck. Topped with a swirl of Greek yogurt and a dollop of crunchy peanut butter it was also food for the eyes. With a mixed green Greek salad and artisan bread, it was a very good meal. Quick,easy and very good. - 11/11/10
I decided not to blend mine so I could enjoy the chunkier texture of the veggies, and sprinkled 1tsp chopped peanuts over each serving. It was great, a lovely change to the usual smoother bland tasting pumpkin soups. Will be a regular inclusion in my meal plans, specially good for cold winter nights - 5/19/10