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4.35 from 41 votes

Pumpkin Peanut Butter Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Keyword: peanut butter pumpkin soup, peanut butter soup, pumpkin soup, soup
Servings: 2 L approx
Calories: 223kcal
Author: Stacey

Ingredients

  • 2 tablespoon olive oil
  • Onion large 150g
  • 2 Cloves garlic
  • 750 g Pumpkin or Butternut Squash
  • 1 L 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

Video

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

Serving: 1g | Calories: 223kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 430mg | Fiber: 4g | Sugar: 7g