Spicy Peanut Pumpkin Soup

November 01, 2020

Spicy Peanut Pumpkin Soup

The day after Halloween, you don't need sweet - you need spicy!

Spicy Peanut Pumpkin Soup



  • 3 tbsp unsalted Butter
  • 4 cups canned Pumpkin Purée (not pumpkin pie filling)
  • 1 medium sized Cooking Onion, chopped
  • 2 cloves of Garlic, finely chopped
  • 1 cup Peanut Butter (crunch would be great but whatever you have will work)
  • 8 cups best quality Chicken Stock
  • 1/2 tsp Cinnamon
  • 1 tbsp Brown Sugar
  • 2 tsp freshly grated Ginger
  • 1/4 tsp Nutmeg
  • 1/2 - 1 tsp Cayenne Pepper (depending on how spicy you like it)
  • Freshly ground Black Pepper & Salt to taste
  • Fresh Cilantro, roasted Peanut, and toasted Pumpkin Seeds for garnish (optional)


  • In a soup pot over medium high heat melt the butter, add the onion and the garlic - sauté until translucent but not brown. Add the spices (except the salt & pepper) and the brown sugar - stir those into the butter, allowing them to coat the onions and garlic. Add the peanut butter and melt it into the spiced onion mixture - stir in the pumpkin purée and gently whisk to incorporate. Add the chicken stock and season with salt & pepper.
  • Cook the soup over medium heat for 30-60 minutes allowing the flavours to meld and mellow. Right before serving taste and re-season with salt & pepper if necessary. Ladle the hot soup into individual bowls, garnish with chopped peanuts, roasted pumpkin seeds and fresh cilantro. Serve immediately.
  • Note: If it's too spicy for someone in your house, stir in a little sour cream to reduce the heat. You can also add some leftover chicken into the bottom of the bowl or use a veggie stock if you want a vegetarian version of the soup.

Prep Time: 15 minutes

Cook time: 60 minutes

Yield: 3-4 as a main meal, 5-6 as a side dish.

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