Thai Inspired Pumpkin Peanut Soup
Nutritional Info
- 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
View full nutritional breakdown of Thai Inspired Pumpkin Peanut Soup calories by ingredient
Introduction
Rich 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 pepperNumber of Servings: 4
Ingredients
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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
Directions
Sweat down onions, celery and scallions in a small amount of olive oil
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.
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.
Member Ratings For This Recipe
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3PUPPYMOM
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BERISHNIKOFF
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MRSKATETHEGREAT
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BRANDIINGERMANY
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VIKIMORAN
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GOTTAGETMOVING
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CHERYLHURT
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JANIEWWJD
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RABIES1965
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RUTHXG
Oh, how I love this! Roasted my own pumpkin; used 1 pie pumpkin & doubled the soup recipe. I used chives instead of scallions; regular chunky PB; powdered ginger + 3 garlic cloves + 2 t. turmeric + a little cayenne; plus several small tomatoes from my garden. My guests thought it was great! - 11/10/13
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CD13135695
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FLYINGONBY
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CSENDALL
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JAN581
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
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AQUAJANE
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ALIZAHH
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CHRISTURTLE
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
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OFELIA_ALEX
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GIRANIMAL
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JUICYSWEETS
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KARATEFLYGIRL
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LOREN009
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GUATEARCHER