Pumpkin Peanut Curry Soup

Spice up a fall favorite in this savory dish.
Pumpkin Peanut Curry Soup

Pumpkin Peanut Curry Soup

Photo by: Debbie Wolfe

Debbie Wolfe

Pumpkins are one of the most popular winter squash. Try a spicy version of the fall favorite in a curry based soup.

Pumpkins are one of the most popular winter squash. It’s symbolic of autumn. They are so beloved in the fall that we incorporate the squash in hot drinks, pies, breads, cookies and soups. They adorn our front porches and entryways. Pumpkins come in a multitude of colors, shapes and sizes. Most are familiar with the orange-skinned, round variety, but that is just one of many. There are green, yellow, red, white, blue and even multi-colored, striped pumpkins. Some are huge, tiny, flat, short, tall, round, pear-shaped, necked, smooth, ribbed and even warty. Certain pumpkins are better for culinary uses and some more suited to being carved or displayed. 

For eating, try the smaller “pie” varieties. They have denser flesh with a smooth texture and a higher sugar content. Cooking pumpkins usually weigh in between 4 -8 pounds. When selecting a cooking pumpkin, look for varieties like ‘Baby Pam’, ‘Long Pie’, ‘New England Pie’ or ‘Cinderella’. These varieties offer ample flesh to make great dishes!

Pumpkin Peanut Curry soup tastes great with fresh or canned pumpkin. You can also use smooth or chunky peanut butter. If there’s a peanut allergy in the house, make it with soy butter. Either way, the pumpkin pairs well with the nutty and spicy combination.

Pumpkin Peanut Curry Soup 

  • 2 tablespoons roasted peanuts, chopped
  • 1 bunch of chives, chopped
  • 1 tablespoon olive oil
  • 1 small red onion, peeled and finely chopped
  • 1 medium clove garlic, peeled and minced
  • 2 cups fresh or canned pumpkin puree (15-ounce can)
  • 1/2 cup smooth peanut butter
  • 3 cups chicken broth
  • 1 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 3/4 cup plain nonfat yogurt, for garnish

In a large saucepan, heat the olive oil over medium heat.

Add the onion and garlic; sauté until softened, about 5 minutes.

Add the chicken stock and bring to a boil.

Add the pumpkin puree and peanut butter. Whisk to thoroughly incorporate.

Add the chicken broth curry, cayenne and salt. Bring just to a boil, reduce the heat and simmer over medium-low heat for 20 minutes, stirring occasionally. Cool slightly.

You can purée the soup in a food processor, in several batches in a blender or use an immersion blender if you like.

Ladle into soup bowls and garnish each with 2 tablespoons of plain yogurt, chopped peanuts and a sprinkle of chopped chives.

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