Pumpkin-Peanut Soup with Cilantro and Pepitas

  • Pumpkin Soup in Bowl
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Pumpkin Soup in BowlPumpkin has been appearing in many of our foods this fall: cookies, muffins, waffles, stir-fry and now soup.  This is another quick and easy recipe loaded with rich, autumnal flavors that will warm you up inside and completely satisfy your tummy.  You can use fresh, roasted pumpkin, as I did – or open up a can of pumpkin puree.

Pumpkin-Peanut Soup with Cilantro and Pepitas
Serves 4

1/4 cup vegetable broth
1 small onion, chopped
3 cloves garlic, chopped
1/4 tsp. turmeric
1/2 tsp. paprika
1 15 oz. can pumpkin puree
1 1/2 cups vegetable broth
1 7 oz. jar roasted peppers
1/3 cup smooth natural peanut butter
1 tsp. agave nectar
salt and pepper to taste
1 tbsp. fresh lemon juice
1/4 cup pepitas, toasted
2 tbsp. scallions, chopped
4 tbsp. fresh cilantro, chopped

Heat vegetable broth in a soup-pot and add the onion, cooking until soft and golden, about 10 minutes.  Add the garlic and cook for 1-2 minutes.  Add more vegetable broth as necessary to keep onions and garlic from sticking.

Stir in the turmeric and paprika.  Add the pumpkin puree, vegetable broth, peppers and peanut butter.  Whisk to incorporate and bring soup to a boil.  Reduce heat, simmer for five minutes, then stir in agave nectar, salt, pepper and lemon juice.

Use a stick blender or puree soup in batches in a blender.  Divide soup among four bowls and sprinkle with chopped scallions and cilantro.

(I snagged this recipe from Women’s Health; omitted the vegetable oil and sour cream and added cilantro and pepitas.  Why not?)

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  1. veganelder says:

    That looks like a good bet for a cold day. :-)

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