JIM BATHIE
Yield:
6 servings (serving size: 1 cup)

If you have someone who doesn't like pumpkin in anything else, let them try this soup. If you don't have fresh pumpkin, canned works just as well.

How to Make It

Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired.

Ratings & Reviews

KAHales's Review

KAHales
November 15, 2014
Delicious. I think we would have used creamy peanut butter and garnished with peanuts, but otherwise, outstanding!

Abbeke's Review

daneanp
May 29, 2014
I have been making this soup for years. It's one of our favorite soups. I have made substitutions when necessary, like using creamy peanut butter and adding a few chopped peanuts for texture, and using dried orange peel instead of fresh. It always turns out delicious. We garnish with ground red pepper to individual taste. By the way, I can always find mango nectar in the Mexican aisle of the grocery.

klb233's Review

gingersme
February 03, 2013
I added black beans, then pureed some of the beans & soup to thicken the whole thing. YUM

contentedgirl's Review

Abbeke
November 29, 2012
I made this with a fresh pumpkin that I already cooked in the oven. I was wondering what to do with it when I came across this recipe. I didn't have mango nectar on hand (does anyone?), so I substituted about 6 oz. of Apricot Preserves mixed in the liquid from the pumpkin & enough water to make up the 12 oz. of nectar. I also didn't have green onions on hand, so I just used minced sweet onion. Since my pumpkin wasn't smooth like canned pumpkin, I used my immersion blender & blended it up in the dutch oven along w/the peanut butter before adding the final ingredients. I'm not sure what it would have tasted like with the mango nectar, but the soup I made was delicious! I would definitely make it again.

scvb13's Review

contentedgirl
November 25, 2012
I've made this several times and it's always a hit. It's a good soup for a meal but I'd add some nice crusty bread to round it out. We also add some Srichacha to spice it up just before serving.

meb888's Review

scvb13
August 01, 2012
N/A

daneanp's Review

VaBelle35
October 10, 2011
I agree with VaBelle35, this is a well-layered and flavorful soup. I also allowed it to cook longer after the final mix was put together, probably about 15 minutes. Can't wait for leftovers tomorrow. I used finely chopped shallots in place of the green onion as that is what I had on hand and it worked. I felt it also needed some salt at the end, and added about 1/2 teaspoon. If I were to serve this to guests, I would blend the finished product to ensure no small bits of garlic, ginger were detectable. The family was so-so on it, but agreed that an addition of some cooked chicken breast or pork would make it even better.

gingersme's Review

Charlsey
February 25, 2011
N/A

Charlsey's Review

meb888
November 22, 2010
Perfect! Everyone loves it!

VaBelle35's Review

klb233
December 30, 2009
This is a wonderful soup for a cold day. It is a very subtle soup and a soup that is much better over time as the flavors have a chance to develop. I also recommend cooking the soup a little more than just warming through after you put in the garlic, ginger, etc. I cooked the soup another 15 minutes at a low simmer to bring the flavors out. This soup is wonderfully and subtley balanced. As you are eating it you get the pumpkin and then the hint of orange and then the hint of ginger and then the finish is the heat from the crushed red pepper. The flavors just evolve so don't make the mistake of adding more stuff to fix it. You have to give it time to develop on it's own. I made this recipe exactly as written except for cooking it longer.