Healthy Peanut Butter Pumpkin Soup Recipes

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• In a large sauce pan melt margarine.
• Add onion and sauté until golden.
• Add pumpkin puree and chicken broth.
• Heat to boiling.
• Add peanut butter and milk.
• Stir till peanut butter is melted and smooth.
• Cover and simmer over low heat for 2 minutes.
• Season to taste.
• 4-6 servings.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• Watch the quick recipe video before you get started, scroll up a little to find it
• Check the notes at the bottom of the recipe for little bits of extra info and help
• Skin, deseed and and cube the pumpkin
• Heat oil in a large saucepan
• Dice the onion, and sauté until soft and fragrant
• Add garlic and sauté for 1-2 mins
• Add the stock
• Simmer for 20mins until pumpkin is tender
• Blitz with a stick blender
• Remove 1 cup of the soup, and put in a smaller bowl/pot, add the peanut butter, marmite or soy sauce, blitz until well combined
• Return to the peanut butter mix to the large pot and stir well
• Season to taste
• Serve

HEALTHY PEANUT BUTTER PUMPKIN SOUP

Steps:

• Combine the sugar, water, and cubes in a pot over med heat and mix together until sugar and cubes have dissolved.
• Add the pumpkin and bring to a light simmer.
• Reduce heat to low, and add peanut butter, stir until peanut butter dissolves and it begins to simmer,.

PUMPKIN PEANUT SOUP

Steps:

• Finely mince the onion and celery.
• Either use a garlic press for the garlic or mince extremely fine.
• Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
• Add flour and stir for a minute or two until it's disolved.
• Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
• Simmer for about fifteen minutes and serve.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix sugars, peanut butter, shortening, vanilla and egg. Stir in remaining ingredients.
• Shape dough into 36 (1 1/4-inch) balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
• Bake 8 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.