What to do? What to do? Saturday, I made a batch of pumpkin bread with my secret ingredient--chocolate chips. Delicious. However, when reading the recipe, I made a mistake and ended up with an extra can of pumpkin open. What now? I didn't want it to go to waste, so I thought I would try some pumpkin soup. However, most of the recipes included ingredients that one person or another in my family didn't like--mainly onions or pumpkin pie spices. Then somewhere in the deep, dark recesses of my brain I remembered a sweet potato soup with peanut butter that my brother-in-law made several years ago when we were visiting that everyone liked. That's what I would do. Make pumpkin, peanut butter soup. Once again, the recipe with the right fit eluded me, so I did some creative cooking and came up with my own concoction. It was very simple and included pumpkin, peanut butter, and curry.
And now for the reviews:
Ward said that it turned out pretty well and the flavors blended nicely with no one flavor standing out. In fact, he said that he couldn't taste the peanut butter at all. Wally said it was perfect and wouldn't change a thing. He did taste the peanut butter, but that was okay considering that peanut butter is his favorite food. I, too, thought it was a good blend of flavors and was surprised at how filling it was. I like something to chew in my soup so I added croutons. The perfect addition as far as I was concerned. It was super easy to make. I just dumped the ingredients into the crock pot and let them slowly simmer throughout the day until we got home from our busy schedules to try this very hearty soup.
Here' a recipe if you want to give it a try. All of these ingredients can be used in more or less quantities depending on your personal tastes. The soup is rather mild, so I was surprised when Ward and Wally didn't want to add a drop or two of hot sauce into their bowls. However, I served it with that option available.
Pumpkin Peanut Butter Soup
3 cups chicken broth (or vegetable broth)
2 cups pumpkin puree
1/4 cup creamy peanut butter
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 teaspoon salt
Whisk broth and pumpkin together until smooth. While stirring, add peanut butter and heat until melted. Add spices and simmer for a few minutes. The longer the better, but 15 minutes would be good. Be careful not to scorch.
Slow Cooker Method
Whisk broth and pumpkin together until smooth. Add peanut butter and spices. Cook on low for six to eight hours. Stir before serving.
Serve with croutons and enjoy!
from Live and Learn-Toss and Turn
Printer friendly version
