Spicy Peanut and Pumpkin Soup

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In

Recipe: #39666

October 11, 2022



"My daughter makes a similar dish from West Africa. This is a simplified version that packs a wallop, depending on what kind of pepper you use!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (339.4 g)
  • Calories 471.7
  • Total Fat - 37.7 g
  • Saturated Fat - 22.2 g
  • Cholesterol - 51.6 mg
  • Sodium - 154 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 5.9 g
  • Sugars - 14.2 g
  • Protein - 12.7 g
  • Calcium - 86.4 mg
  • Iron - 4.2 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in stock pot. Add onion and cook until starting to soften.

Step 2

Add garlic and ginger, and cook until onion is browned a bit.

Step 3

Stir in chile, pumpkin puree and stock. Bring to boil, then reduce heat and simmer for about 20 minutes.

Step 4

Add coconut milk, honey and peanut butter. Heat until warm.

Step 5

Using and immersion blender, puree soup until smooth. Season with salt.

Step 6

When serving, sprinkle with chives and add a dollop or yogurt.

Step 7

NOTE: if you want some spiciness, but not too much, do not mince pepper, just cut in half. Add one or both halves to the soup and then remove pepper after the 20 minute simmer.

Tips & Variations


No special items needed.

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