Pumpkin Peanut Butter Soup
Warm up with the rich, velvety flavors of Pumpkin Peanut Butter Soup—a unique twist on classic fall recipes. This creamy, nutrient-packed dish combines the earthy sweetness of pumpkin puree with the nutty, savory depth of smooth peanut butter, perfectly balanced by aromatic spices like cumin, cinnamon, and ginger. Coconut milk and a touch of maple syrup lend it an irresistible creaminess with a hint of natural sweetness. Ready in just 30 minutes, this one-pot wonder is perfect for cozy weeknight dinners or effortless entertaining. Serve it piping hot with a drizzle of coconut milk or a sprinkle of roasted peanuts for a comforting bowl of seasonal decadence. Perfectly suited for those seeking an inventive, gluten-free, and dairy-free soup recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups pumpkin puree
- 0.5 cup smooth peanut butter
- 3 cups vegetable broth
- 1 cup coconut milk
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 1 teaspoon, grated ginger
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin and ground cinnamon, stirring well to coat the onion and garlic in the spices.
Stir in the pumpkin puree, smooth peanut butter, and vegetable broth. Mix until combined.
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
Pour in the coconut milk and stir thoroughly to create a creamy consistency.
Add the maple syrup, salt, and black pepper. Taste and adjust seasoning as needed.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
Return the soup to the pot and warm over low heat if needed.
Serve hot, garnished with a drizzle of coconut milk or a sprinkle of roasted peanuts, if desired.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 69.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2707 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
