Recipe: Pumpkin Peanut Butter Soup 🎃🥜
Cook Time: 10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes
Servings: 4-6 servings
Description:
This unconventional Pumpkin Peanut Butter Soup recipe is a delightful surprise for your taste buds. Don’t let the unusual combination fool you; it’s a creamy, flavorful dish that will have everyone coming back for more. Perfect for a quick, nutritious meal that’s low in protein and cholesterol, and ready in less than 15 minutes!
Ingredients:
- 2 cups pumpkin puree
- 2 tablespoons margarine
- 1 onion, diced
- 2 cups chicken broth
- 1/8 cup creamy peanut butter
- 1/4 cup low-fat milk
- Seasoning to taste
Instructions:
| Step | Description |
|---|---|
| 1 | In a large saucepan, melt the margarine over medium heat. |
| 2 | Add the diced onion to the saucepan and sauté until golden brown, stirring occasionally. This should take about 3-4 minutes. |
| 3 | Pour in the pumpkin puree and chicken broth, stirring well to combine. Bring the mixture to a gentle boil. |
| 4 | Add the creamy peanut butter and low-fat milk to the saucepan. Stir continuously until the peanut butter is fully melted and the mixture is smooth and creamy. |
| 5 | Reduce the heat to low, cover the saucepan, and let the soup simmer for about 2 minutes to allow the flavors to meld together. |
| 6 | Season the soup with your favorite herbs and spices, adjusting to taste. Common options include salt, pepper, nutmeg, or a pinch of cayenne for a hint of heat. |
| 7 | Serve hot, garnished with a swirl of creamy peanut butter or a sprinkle of chopped peanuts for extra crunch. Enjoy this unique and delicious Pumpkin Peanut Butter Soup with crusty bread or a side salad for a satisfying meal! |
Nutritional Information (Per Serving):
- Calories: 146.1
- Fat: 10.6g
- Saturated Fat: 2.1g
- Cholesterol: 0.8mg
- Sodium: 492.9mg
- Carbohydrates: 8.4g
- Fiber: 1g
- Sugar: 3.4g
- Protein: 5.8g
Recipe Notes:
- To make this soup even creamier, you can substitute coconut milk for the low-fat milk for a hint of tropical flavor.
- For a vegan version, use vegetable broth instead of chicken broth and substitute vegan margarine for the regular margarine.
- This soup can be easily customized to suit your taste preferences. Try adding a dash of cinnamon or ginger for a warm, spicy kick, or a drizzle of honey for a touch of sweetness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer-term storage. Simply reheat on the stove or in the microwave until heated through.
