SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
PUMPKIN PEANUT SOUP
The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Finely mince the onion and celery.
- Either use a garlic press for the garlic or mince extremely fine.
- Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
- Add flour and stir for a minute or two until it's disolved.
- Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
- Simmer for about fifteen minutes and serve.
PUMPKIN PEANUT BUTTER SOUP
Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.
Provided by Katha
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauce pan melt margarine.
- Add onion and sauté until golden.
- Add pumpkin puree and chicken broth.
- Heat to boiling.
- Add peanut butter and milk.
- Stir till peanut butter is melted and smooth.
- Cover and simmer over low heat for 2 minutes.
- Season to taste.
- 4-6 servings.
Nutrition Facts : Calories 146.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 0.8, Sodium 492.9, Carbohydrate 8.4, Fiber 1, Sugar 3.4, Protein 5.8
PEANUT BUTTER SOUP
A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.
Provided by reya doucette
Categories Low Cholesterol
Time 1h
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
- Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
- Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
- Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
- Add salt if necessary.
- Serve hot with a green salad.
Nutrition Facts : Calories 166.6, Fat 12.4, SaturatedFat 3.6, Cholesterol 8.9, Sodium 204.6, Carbohydrate 8.6, Fiber 1.3, Sugar 3.2, Protein 7.2
PUMPKIN PEANUT SOUP
This luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.
- TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.1 g, Cholesterol 15.1 mg, Fat 16.2 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 5.5 g, Sodium 156.3 mg, Sugar 8.9 g
PEANUT BUTTER SOUP
My mom use to make this for us kids and it was good with a sandwich on the side. It is so simple, I was hesitant to post it
Provided by RogerOH
Categories < 15 Mins
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix soup in small sauce pan per label directions
- Add 2 Tbs of Peanut Butter
- Heat soup on medium heat, stirring occasionally, until Peanut Butter is melted and soup is heated through
- Ladle into bowl and sprinkle to taste with celery salt
- Serve with oyster crackers.
THAI PUMPKIN SOUP WITH PEANUT BUTTER
This is a spicy variation without coconut milk and with peanut butter. Posted on the Web site http://www.verybestbaking.com/recipes
Provided by arkansaslara
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Directions:.
- COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
- STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
- FOR FREEZE AHEAD:.
- PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
- HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
- NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.
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