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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 6.7 g
  • Cholesterol: 13.7 mg
  • Sodium: 1,151.4 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.4 g

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MAKEOVER: Pumpkin Soup w peanut butter Becca's Way (by DEADEND-DREAMER)

Submitted by: DEADEND-DREAMER

View the original recipe for Pumpkin Soup w peanut butter Becca's Way

Introduction

This is a simple recipe & a family pleaser & Low calorie. Nothing better than a great smelling soup simmering on the stove in the fall & winter days. This is a very good way to see the family gets their vitimans. When I first made this I didn't really know what to expect, so I made another meal as a back up incae the kids didn't like it.. Well to our surprise it was a hit and the whole pot was gone that night and the back up meal was saved for another day :) This is a simple recipe & a family pleaser & Low calorie. Nothing better than a great smelling soup simmering on the stove in the fall & winter days. This is a very good way to see the family gets their vitimans. When I first made this I didn't really know what to expect, so I made another meal as a back up incae the kids didn't like it.. Well to our surprise it was a hit and the whole pot was gone that night and the back up meal was saved for another day :)
Number of Servings: 6

Ingredients

    2 pounds fresh pumpkin flesh, peeled, seeded, and chopped (1 lb = 2 Cups)
    1/2 teaspoons salt
    2 tablespoons unsalted butter
    1/2 cups chopped yellow onions
    1 bay leaves
    1 teaspoons sugar
    4 cups chicken broth (low sodium)
    4 cups water
    2 tablespoons smooth peanut butter
    1/4 teaspoon ground cinnamon
    1/8 teaspoon freshly grated nutmeg
    1/8 teaspoon ground allspice

Directions

Instructions
Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, let cool, and mash. You should have about 4 cups.

In a large, heavy pot or Dutch oven, melt the butter over medium-high heat. Add the onions, bay leaves, the remaining 1 teaspoon salt and sugar. Cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the chicken broth, water, pumpkin puree, and peanut butter. Stir to mix. Bring to a boil, then reduce the heat to medium and cook, uncovered, until it coats a spoon, about 1 hour and 15 minutes.

Stir in the cinnamon, nutmeg, and allspice. Remove and discard the bay leaves and serve hot in soup bowls.

Yield: 10 to 12 1-cup servings






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