Best 5 Spicy Peanut And Pumpkin Soup Recipes

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Tantalize your taste buds with the exquisite flavors of spicy peanut and pumpkin soup, a culinary delight that seamlessly blends the warmth of aromatic spices, the sweetness of pumpkin, and the nutty richness of peanuts. This delectable soup is a symphony of flavors, textures, and colors, making it a perfect choice for a comforting meal or an impressive dish to serve at your next gathering. Dive into the world of culinary exploration as we uncover the secrets behind creating the perfect spicy peanut and pumpkin soup, a dish that will leave your senses craving for more.

Let's cook with our recipes!

SPICY PEANUT AND PUMPKIN SOUP



Spicy Peanut and Pumpkin Soup image

This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

Provided by Yewande Komolafe

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, peeled and diced (about 1 1/2 cups)
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and chopped
1/2 habanero or bird's eye chile
1 (14-ounce) can pumpkin purée
3 cups water or chicken or vegetable stock
1 (13-ounce) can coconut milk
1 tablespoon agave or honey (optional)
1/4 cup unsweetened natural peanut butter
Salt
2 tablespoons sliced fresh chives
1/4 cup crème fraîche or yogurt (optional)

Steps:

  • In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
  • Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
  • Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams

PUMPKIN PEANUT SOUP



Pumpkin Peanut Soup image

The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen

Provided by Mirj2338

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 medium onion
2 stalks celery
4 cloves garlic
2 teaspoons butter
2 teaspoons flour
5 cups vegetable stock
1 cup creamy peanut butter
1 (29 ounce) can pumpkin
1/2 cup heavy cream or 1/2 cup half-and-half
1/2 teaspoon cayenne
1 teaspoon coriander
1 1/2 teaspoons grated fresh ginger
salt & pepper

Steps:

  • Finely mince the onion and celery.
  • Either use a garlic press for the garlic or mince extremely fine.
  • Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
  • Add flour and stir for a minute or two until it's disolved.
  • Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
  • Simmer for about fifteen minutes and serve.

SPICY PEANUT SOUP



Spicy Peanut Soup image

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

Steps:

  • In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.

WEST AFRICAN PEANUT SOUP



West African Peanut Soup image

Tomatoes and peanut butter? YES! The first time I tried this at a health food restaurant, I was hooked. About 5 years of tweaking the recipe to my personal taste has created a spicy, sweet favorite amongst my friends and family. Luckily there is always enough for everyone!

Provided by DRUMNWRITE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
¼ teaspoon pepper
¼ teaspoon red pepper flakes
½ cup uncooked rice
1 (18 ounce) jar creamy peanut butter
½ cup chopped roasted peanuts

Steps:

  • Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  • Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  • When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 30.7 g, Fat 32.8 g, Fiber 6.4 g, Protein 17.4 g, SaturatedFat 6.3 g, Sodium 777 mg, Sugar 11.1 g

PUMPKIN PEANUT BUTTER SOUP



Pumpkin Peanut Butter Soup image

Not sure where I got this one from. Everyone I served it to thought I was nuts--till they tasted it.

Provided by Katha

Categories     Low Protein

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups pumpkin puree
2 tablespoons margarine
1 small onion, finely chopped
2 cups chicken broth
1/8 cup creamy peanut butter
1/4 cup low-fat milk
salt and pepper

Steps:

  • In a large sauce pan melt margarine.
  • Add onion and sauté until golden.
  • Add pumpkin puree and chicken broth.
  • Heat to boiling.
  • Add peanut butter and milk.
  • Stir till peanut butter is melted and smooth.
  • Cover and simmer over low heat for 2 minutes.
  • Season to taste.
  • 4-6 servings.

Nutrition Facts : Calories 146.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 0.8, Sodium 492.9, Carbohydrate 8.4, Fiber 1, Sugar 3.4, Protein 5.8

Tips:

  • Utilize Canned Goods: Take advantage of canned pumpkin and coconut milk for convenience. If you prefer fresh pumpkin, simply roast and puree it.
  • Spice It Right: Enjoy a perfectly balanced blend of spices with the provided measurements. Adjust to your personal preference for a milder or spicier soup.
  • Add Some Crunch: For an added textural element, top the soup with roasted peanuts, crushed peanuts, or a sprinkle of pumpkin seeds.
  • Garnish Elegantly: Elevate the presentation with a dollop of coconut yogurt or sour cream, a drizzle of spicy oil, and a sprinkle of chopped cilantro or green onions.
  • Accompany with Warm Bread: Serve the soup alongside warm bread, crackers, or crispy naan for a satisfying meal.

Conclusion:

Spicy peanut and pumpkin soup is a delightful culinary creation that harmoniously combines the richness of pumpkin with the tantalizing flavors of aromatic spices and creamy peanut butter. This delectable soup is not only a feast for the taste buds but also a vibrant and visually appealing dish. Whether you're seeking a comforting meal on a chilly day or an exotic culinary adventure, this soup promises to transport your senses to new heights. Its versatility extends from casual gatherings to formal dinner parties, making it a perfect choice for any occasion. So, immerse yourself in the delightful symphony of flavors and textures that this exquisite soup has to offer.

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