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Creamy Peanut and Pumpkin Soup

6

Product(s) Used

Special Diet

Gluten-Free

Course

Soup

Main Ingredient

Vegetables

Occasion

Entertaining, Holidays

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon smoky paprika
  • 1 28 oz. can diced tomatoes divided
  • 1 12 oz. can pumpkin
  • 1 14.5 oz. can GF chicken broth
  • 2 Tablespoons San-J Thai Peanut Sauce
  • 2 Tablespoon creamy peanut butter
  • 1 teaspoon brown sugar
  • Chopped chives and peanuts for garnish (optional)

Directions

  • Heat a 4 quart saucepan over medium heat. Add the oil and onion and stir occasionally while sautéing for 2 minutes. Add the garlic and sauté for 30 seconds, making sure not to burn the garlic. Stir in the paprika.
  • Add half of the can of tomatoes with the juice (save the other half for the end of the recipe), pumpkin, broth, San-J Thai Peanut Sauce, peanut butter and brown sugar. Bring to a boil and then reduce to a simmer. Cover and simmer over low heat for 30 minutes. 
  • Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.
  • Ladle into bowls. 
  • Sprinkle with chopped chives and peanuts as a garnish.

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