Pumpkin Peanut Butter Soup
Do you know how to make pumpkin soup better? You add peanut butter. I kid you not Pumpkin and Peanut Butter Soup is a total game changer.
For one it's delicious, secondly, it's so easy, and then you have the added bonus of adding nuts to a soup which adds both protein and fats.. winning! And kids love peanut butter. Never underestimate the power of peanut butter to get a kid to try a new food.
Peanut butter is the first secret to this soup, although not really a secret as it is right there in the name. Pumpkin Peanut Butter Soup, right there, did you see it. I underlined it just in case.
But there is one other secret ingredient in this soup. Another breakfast spread no less.
Drum roll please my Pumpkin Peanut Butter soup also contains marmite. Which if you are a kiwi or an Aussie you will know what this is straight away. (And yes if you must, you can sub vegemite).
In Australia and New Zealand, you are usually either a Marmite or a Vegemite household. If you are completely out of the loop on this conversation and have no idea what I am talking about, you can totally sub the marmite for Soy Sauce.
It does the same thing, it just adds a depth of flavour and that umami taste. If you need this recipe to be wheat free or gluten free then instead of marmite or soy sauce, substitute Tamari
Pumpkin Peanut Butter Soup
Ingredients
- 2 tablespoon olive oil
- Onion large 150g
- 2 Cloves garlic
- 750g Pumpkin or Butternut Squash
- 1L Stock chicken or vegetable
- ½ Cup Peanut butter 135g
- 1 teaspoon Marmite, Vegemite or Soy Sauce
Instructions
- Watch the quick recipe video before you get started, scroll up a little to find it
- Check the notes at the bottom of the recipe for little bits of extra info and help
- Skin, deseed and and cube the pumpkin
- Heat oil in a large saucepan
- Dice the onion, and sauté until soft and fragrant
- Add garlic and sauté for 1-2 mins
- Add the stock
- Simmer for 20mins until pumpkin is tender
- Blitz with a stick blender
- Remove 1 cup of the soup, and put in a smaller bowl/pot, add the peanut butter, marmite or soy sauce, blitz until well combined
- Return to the peanut butter mix to the large pot and stir well
- Season to taste
- Serve
Notes
- If you are subbing soy sauce for marmite you will need approx 1 Tbsp
- If you need this recipe to be wheat free or gluten free then instead of marmite or soy sauce, substitute Tamari
- You can stir through a little, greek yoghurt, coconut milk or creme fraiche
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 430mgCarbohydrates: 20gFiber: 4gSugar: 7gProtein: 9g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing
Yum! I would never have known to add peanut butter- will definitely try this!
Looks great! Would this all be ok in a slow cooker?
I would think so, let me know how you get on
By the way, peanut is not a nut, it's a legume. I would suggest replacing peanut butter with almond butter (for everyday life, don't know about your recipe).
Oh,but I love the way peanut butter tastes with pumpkin so it is my preference. And yes you are right that peanuts are legumes, however, they do have the high-fat content like nuts that most other legumes do not. Thanks for the feedback, but the post is definitely staying as peanut butter and pumpkin. Peanut butter is also economical for most families. Here in NZ almond butter is very expensive. And while I use it and have it in the cupboard all the time, I know many of my reader don't. The fab things about recipes though is that you can change them if you wish. Have a great day