Creamy Peanut and Pumpkin Soup

Use up that leftover pumkin puree in this Creamy Peanut and Pumpkin Soup from This Mama Cooks! On a Diet - thismamacooks.com

Do you have leftover cans of pumpkin from Thanksgiving? Use up a few in this gluten free soup recipe created by Jennifer Cafferty of GFreelife.com for San-J.

For Meatless Monday, pair the soup with a salad and some nice gluten free bread.

Use up that leftover pumkin puree in this Creamy Peanut and Pumpkin Soup from This Mama Cooks! On a Diet - thismamacooks.com

Creamy Peanut and Pumpkin Soup

Recipe by Jennifer Cafferty of GFreelife.com

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoky paprika
  • 1 (28-ounce) can diced tomatoes, divided
  • 1 (12-ounce) can pumpkin puree
  • 1 (14.5-ounce) can low-sodium, gluten free chicken broth
  • 2 tablespoons San-J Thai Peanut Sauce
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon brown sugar

Directions

  1. 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.
  2. 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.
  3. Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.
  4. Ladle into bowls.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: Serves 6 to 8
  • Serving size: 1/6 to 1/8 of the recipe

Recipe used with permission. © 2012 San-J International. All rights reserved.

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