Creamy Pumpkin Soup

Creamy Pumpkin Soup


27 people made this

This is a different pumpkin soup that tastes like no other with its very special ingredient: peanut butter!


Serves: 10 

  • 1 tablespoon butter
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon chilli flakes
  • 1 1/2 kg pumpkin - peeled, seeded and cubed
  • 10 cups (2 1/2 litres) chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon smooth peanut butter
  • 1/2 cup (125ml) light cream
  • 1/4 cup diced fresh coriander, for garnish

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Melt the butter in a small frypan over medium heat. Add the onion, garlic, curry powder and chilli flakes. Cook and stir until onion becomes transparent; about 5 minutes.
  2. Transfer the onion mixture to a large saucepan and stir in the chicken stock and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork; about 15 minutes.
  3. Remove saucepan from heat then stir in the Worcestershire sauce, nutmeg and peanut butter.
  4. Transfer the soup in batches to a blender or food processor. Blend each batch until smooth while slowly adding the cream. Garnish each serving with coriander.

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Reviews (6)


Used different ingredients. I served it with a dollop of low fat yoghurt rater than the cream-it seemed in keeping with the flavours. - 06 Aug 2010


A nice easy recipe that resulted in a great soup. My PB hating husband didn't even notice it in there, but I did and it was a good addition. - 06 Aug 2010


Yummy constantly make a Thai pumpkin soup. It was nice to have this Sate version - 20 May 2012

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