Updated: Mar 4, 2020
Hello there friends,
What is it about fall that makes you want to have soup for diner, every day?
My dear friend shared a pumpkin soup recipe with me, over a decade ago, and every fall I make this soup. It's like a tradition. I love it!
Last night, I made it for diner, but end up giving it to my neighbor.
My family did have a serving, don't you worry, just not seconds.
They were pretty upset, however, that I didn't make enough
to last longer and so today I repeated our diner menu.
Happy husband, happy children, happy home!
The crazy thing about this soup, is that recipe calls for peanut butter. I hate anything with peanut butter! I know, Im in the minority here.
But it's probably because of my Russian upbringings. No peanuts or by products in Russia. At list back 20 some years ago they didn't have any. And so that made me not a fan of peanut butter.
This soup, however......oh, my! Creamy, rich, tests like fall.....so good!
Here is the recipe, give it a go! I think you will like it.
Happy Cooking and let me know if you made it and what you think of it.
Creamy Pumpkin Soup
(makes about 4-6 servings)
1 sugar pumpkin (3lbs-cooked soft)
or 4 cups canned pumpkin 1T salt 1/4 t pepper 4T butter 1 C. chopped onion 1/2 C red pepper large jalapeno-quarter, seed and mince ( I don't use it) 4 C chicken broth 1/4 C creamy peanut butter 1/2 C cream or milk ( I use cream) 2T fresh lime juice ( add to your bowl ) green onion (if desired)
My family likes to sprinkle with cheese ( ok, they loading it with cheese) Im rolling my eyes here.
Serve with any artisan bread.
Directions: To roast your pumpkin, turn oven to 350 degrees and bake pumpkin, cut in half and seeded) for 1 hour. Remove from skin.
In soup pot, melt butter, saute onions. Add pumpkin, red pepper, jalapeno and broth. Bring to a boil and let simmer 20 minutes. Stir to break up pumpkin. Add peanut butter and cream or milk. Stir until peanut butter is melted. Add lime juice and salt and pepper to taste.