Pumpkin Peanut Butter Soup
Made with minimal, whole food ingredients, this Pumpkin Peanut Butter Soup is a hearty, healthy soup that everyone will enjoy this fall season!
Servings: 4 servings
Calories: 217kcal
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon minced fresh ginger
- 2.4 pounds pumpkin, peeled and cubed (about 6-7 cups)* 1.2 kg
- 1 onion sliced
- 3 cloves garlic minced
- 3 cups vegetable broth
- 1 cup water
- ¼ cup natural peanut butter
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: coconut cream for garnish
Instructions
- In a large sauce pan, heat the olive oil and sauté the minced ginger until fragrant, about 2 minutes.
- Add in the next few ingredients, from the pumpkin to the water, and bring everything to a boil. The liquid will probably not cover the pumpkin completely and that's okay. Reduce the heat to a simmer and allow the soup to simmer for 10 minutes or until the pumpkin is fork tender.
- Using an immersion blender, puree the soup until smooth.
- Add in the peanut butter, cumin, a pinch of salt and pepper and blend again. Taste and add more cumin, peanut butter or salt as desired.
- Serve with a drizzle of coconut cream.
Notes
The weight of the pumpkin is before you cut the skin off. You don't have to be exact, just aim for about 6-7 cups of peeled, cubed pumpkin.
Nutrition
Calories: 217kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 718mg | Potassium: 1083mg | Fiber: 3g | Sugar: 12g | Vitamin A: 23551IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 3mg
