Saturday, September 28, 2013

Peanut and Pumpkin Soup

This is the easier of the two recipes I have for peanut and pumpkin soup. I love to serve this as a starter for meals that are simple and need a bit of a jolt. Most peanut soups are associated with West Africa, but French settlers in Louisiana and Southeast Asia also made peanut soups that can be memorable. The trick, of course, is to temper the peanut taste so it does not overpower other ingredients in the soup. Many folks use peanut butter to achieve this unique taste, but I prefer to use a peanut milk and curry powder to get the flavor I'm looking for. A peanut milk can be made by combing 2 parts of chicken broth with 1 part roasted peanuts and blending them until the mixture is perfectly smooth. You'll need six cups of peanut milk for this recipe. It is very easy to make and adds a perfect nutty taste to this very simple soup. I also cheat a bit with the pumpkin puree. Mine comes from a can and it works perfectly well in this recipe. The soup keeps well, but it will thicken as it stands, so you will probably have to thin it if you do not serve it immediately. Here's the recipe I use for this fairly uncommon soup.

Peanut and Pumpkin Soup...from the kitchen of One Perfect Bite


3 cups pumpkin puree

4 tablespoons vegetable oil

2 tablespoons butter

3/4 cup coarsely chopped red onions

2 teaspoons curry powder

6 cups peanut milk

2/3 cup fruit chutney

3 cups chicken broth


1) Combine oil and butter in a frying pan set over medium heat. When the mixture shimmers, add red onion and saute until soft and fragrant, about 5 minutes. Add curry powder and toss with onions until well mixed and fragrant, about 2 minutes. Remove from heat and set aside.

2) To make peanut milk: Combine 3 cups of peanuts with 6 cups of water or broth in jar of a blender. Process until perfectly smooth. Set aside.

3) In jar of an electric blender, combine pumpkin, chutney and onion mixture. Pulse until smooth, adding peanut milk as needed to process.

4) Combine pumpkin mixture with remaining peanut milk and chicken broth in a large saucepan. Bring to a gentle boil, stirring often. Reduce heat and simmer for 10 minutes longer. Serve hot or warm. Yield: 8 servings.

You might also enjoy these recipes:

Thai Pumpkin Soup with Coconut Milk - Le Delicieux

Moroccan Chicken and Pumpkin Soup - Kitchen Wench

Coconut Curry and Pumpkin Soup - Flavor Diva

Pumpkin and Peanut Butter Soup - Chef In You

Gingered Squash Soup - eCurry

Pumpkin-Sage Soup - Streaming Gourmet

No comments:

Post a Comment

Privacy Policy