Peanut Butter And Pumpkin Soup(A Thick And Filling Chef Style Soup)
A rich, creamy soup combining the nutty flavor of peanuts with sweet pumpkin, perfect for cozy meals and satisfying appetites with bold, comforting tastes.
Ingredients
- 1 c. peanuts, unsalted and shelled ⓘ
- 1 small pumpkin ⓘ
- 1 Tbsp. peanut oil ⓘ
- 1 Tbsp. water
- 4 stalks celery, chopped ⓘ
- 2 medium leeks, white part only, chopped ⓘ
- 1 medium onion, chopped ⓘ
- salt and pepper to season ⓘ
- 6 c. chicken stock ⓘ
- 7 Tbsp. unsalted butter, softened ⓘ
- 3/4 c. all-purpose flour ⓘ
- 4 Tbsp. peanut butter, creamy ⓘ
- 1 c. heavy cream ⓘ
Instructions
- Toast the peanuts on a baking sheet in a 300°F oven for 20 to 25 minutes until golden brown.
- Hold the toasted peanuts in a warm oven to keep warm.
- Cut the small pumpkin into pieces and cook until tender, then scoop out the flesh.
- Heat peanut oil in a large pot and sauté chopped onions, leeks, and celery until soft.
- Add chicken stock, pumpkin flesh, and season with salt and pepper; bring to a boil and simmer.
- In a separate saucepan, melt the butter and whisk in flour to make a roux.
- Gradually add the roux to the soup, stirring constantly to thicken.
- Stir in peanut butter and heavy cream, cooking until well combined and heated through.
- Adjust seasoning as needed and serve hot.
Tips & Substitutions
For a smoother soup, consider blending the mixture after step 8 for a velvety texture. If you don't have peanut oil, vegetable or olive oil can work as substitutes. For a nut-free version, use sunflower seed butter instead of peanut butter. Adding a dash of cayenne pepper can enhance the flavor without overwhelming the dish.
Serving Suggestions
Serve the soup hot, garnished with roasted peanuts and a drizzle of cream for an elegant touch. It pairs beautifully with crusty bread or a fresh green salad. For a heartier meal, consider serving alongside a side of Ruth'S Chicken And Dressing Scallop to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stovetop over low heat, adding a splash of chicken stock or water if it has thickened too much. Avoid boiling to maintain the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter And Pumpkin Soup(A Thick And Filling Chef Style Soup) contains roughly 1755 calories, with 34g protein, 199g carbohydrates, and 92g fat. It is an excellent source of protein (69% of the Daily Value), iron (68% of the Daily Value), and vitamin A (53% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1602mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, you can substitute canned pumpkin for fresh; use about 1 1/2 cups of canned pumpkin puree. Just skip the cooking step for the pumpkin and add it directly to the soup with the chicken stock.
How can I make this soup vegetarian?
To make the soup vegetarian, replace chicken stock with vegetable stock and omit any chicken. The dish will still be rich and flavorful, thanks to the peanut butter and pumpkin.
What can I add for extra flavor?
For an extra flavor boost, consider adding spices like ginger or nutmeg during the cooking process. A splash of soy sauce can also enhance the umami profile of the soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).