Pumpkin and Peanut Soup
Posted by Nora Black
Peanut Butter, Olive Oil, Paprika, Cayenne Pepper, Parsley, Vegetable Broth, Cloves Garlic, Salt And Black Pepper, Onion, Ground Cumin
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Pumpkin and Peanut Soup Recipe
This hearty and flavorful pumpkin and peanut soup is ideal for the fall season. The pumpkin and peanut butter combination gives the soup a creamy and nutty flavor that is sure to satisfy your taste buds. This recipe is vegan and gluten-free, making it an excellent choice for people who have dietary restrictions.
Ingredients
- 1/2 cup peanut butter
- 2 tbsp olive oil
- 1 small peeled and diced pumpkin
- 1/2 tsp paprika
- 1/4 teaspoon cayenne pepper
- For garnish, use fresh parsley
- 4 cups vegetable broth
- 2 cloves garlic, minced
- To taste, season with salt and black pepper
- 1 onion, chopped
- 1/2 tsp ground cumin
- For garnish, use chopped peanuts
Time Needed
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Instructions
- In a large pot over medium heat, heat the olive oil.
- Cook until the onion and garlic are softened.
- Combine the pumpkin, cumin, paprika, cayenne pepper, salt, and black pepper in a mixing bowl.
- Cook, stirring occasionally, for 5 minutes.
- Bring the vegetable broth to a boil.
- Reduce the heat to low and cook for 20 minutes, or until the pumpkin is tender.
- Stir in the peanut butter until it is melted and combined.
- Puree the soup with an immersion blender until smooth.
- If the soup is too thick, add more vegetable broth or water until the desired consistency is reached.
- Garnish with chopped peanuts and parsley and serve hot.
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