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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 83.6
  • Total Fat: 3.6 g
  • Cholesterol: 5.2 mg
  • Sodium: 785.2 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin Soup w peanut butter Becca's Way calories by ingredient
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Pumpkin Soup w peanut butter Becca's Way

Submitted by: BECCACOATS
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: 11

Ingredients

    4 pounds fresh pumpkin flesh, peeled, seeded, and chopped (1 lb = 2 Cups)
    2 teaspoons salt
    2 tablespoons unsalted butter
    2 cups chopped yellow onions
    3 bay leaves
    1/2 teaspoon freshly ground white pepper
    2 teaspoons sugar
    8 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, the white pepper, 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

Number of Servings: 11

Recipe submitted by SparkPeople user BECCACOATS.






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  • 2 of 2 people found this review helpful
    Do you think this would work with canned pumpkin? I have a bunch of canned pumpkin right now. Also is this crockpot-able? ;) - 10/23/09

    Reply from BECCACOATS (10/23/09)
    I would imagine you could use canned pumpkin.. and YES!! this would be great in a crock pot.. That would give all of the flavors time to savor more :)


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  • Incredible!
    1 of 1 people found this review helpful
    I made this, I felt it was easy and the Family did love it. Thank you for sharing this - 11/1/09

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  • Isn't that Emeril Lagasse's recipe? http://abcnews.go.com/GMA/recipe?id=699898
    5 - 9/19/12

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  • I made this exactly as is (halved the recipie, though) and it was delicious! I may have had a heavy hand with the peanut butter and the cinnamon.....:) - 5/2/12

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  • Tasty. Not much of the thai flavouring came though. It was just a lovely warming soup.
    The recipe will need some additions if you want THAI flavours. - 1/18/11

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  • I do like this because I love pumpkin......but I feel like it needed a little more richness to it something to go along with the pumpkin (just dont know what) Still enjoyed this! Thank you~ - 11/15/10

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  • I used butternut squash instead and garam masala with a pinch of crushed red pepper; OMG it is wonderful - 1/5/10

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  • Very good soup, and easy to make. We added a little yogurt and some Thai peanut sauce and kicked it up a little, but it was good either way. - 11/22/09

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