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Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1998

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Credit: JIM BATHIE

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

142 calories; calories from fat 27%; fat 4.2g; saturated fat 0.9g; mono fat 1.9g; poly fat 1.3g; protein 5.6g; carbohydrates 20.7g; fiber 4g; iron 1.4mg; sodium 401mg; calcium 29mg.
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