This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
56 Calories
Recipe Instructions
Step 1
Melt the butter in a small skillet over medium heat. Add the onion, garlic, curry powder, and red pepper flakes; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot, and stir in the chicken broth and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg, and peanut butter.
Step 2
Transfer the soup in batches to a blender or food processor; blend each batch until smooth while slowly adding the half and half. Garnish each serving with cilantro.
Ingredients
¼ teaspoon ground nutmeg
1 tablespoon butter
1 onion, chopped
½ cup light cream
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
10 cups chicken broth
½ teaspoon curry powder
¼ teaspoon red pepper flakes
1 tablespoon creamy peanut butter
2 ½ pounds sugar pumpkin -- peeled, seeded and cubed
