Creamy Peanut and Pumpkin Soup #meatlessmonday #glutenfree

San-J Asian SaucesDo you have leftover cans of pumpkin from Thanksgiving? Use up a few in this gluten free soup recipe created by Jennifer Cafferty for San-J. For Meatless Monday, pair the soup with a salad and some nice bread.

Also, if you or a family member has a food sensitivity to peanut butter, try sunflower butter instead and omit the peanuts from the optional garnish.

Creamy Peanut and Pumpkin Soup

Recipe by Jennifer Cafferty of

Serves 6 – 8


  • 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
  • 1 14.5-ounce can low-sodium, gluten free 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)


  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.
  5. If desired, sprinkle with chopped chives and peanuts as a garnish.

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

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