Creamy Pumpkin Soup

    40 minutes

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

    40 people made this

    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 in English (17)


    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