Best 3 Spicy Peanut And Pumpkin Soup Recipes
Indulge in a symphony of flavors with our delectable Spicy Peanut and Pumpkin Soup, a culinary masterpiece that combines the richness of pumpkin with the warmth of aromatic spices and the delightful crunch of roasted peanuts. This creamy and comforting soup is not only a taste sensation but also a visual delight, boasting vibrant hues of orange and green.
Accompanying this tantalizing soup is a collection of equally enticing recipes that will elevate your culinary skills and satisfy your cravings. From the zesty and refreshing Cucumber Salad with Sweet and Sour Dressing, perfect for a light and tangy side dish, to the hearty and flavorful Sausage and Lentil Stew, a rustic dish brimming with warmth and comfort, this article offers a diverse range of culinary delights.
Embark on a culinary adventure with our Spicy Peanut and Pumpkin Soup, complemented by the vibrant Cucumber Salad with Sweet and Sour Dressing and the savory Sausage and Lentil Stew. These recipes promise to tantalize your taste buds and leave you craving for more.
PUMPKIN PEANUT SOUP
The combination of peanut butter and cream, makes this unusual soup very rich. It goes together in a snap for an elegant first course. A hollowed out fresh pumpkin shell makes a unique serving tureen
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Finely mince the onion and celery.
- Either use a garlic press for the garlic or mince extremely fine.
- Melt the butter in your stock pot and sauté the onion, celery and garlic in the butter for about five minutes or until soft.
- Add flour and stir for a minute or two until it's disolved.
- Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
- Simmer for about fifteen minutes and serve.
SPICY PEANUT SOUP
After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.
Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.
SPICY PUMPKIN SOUP
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
Tips:
- To make the soup creamier, blend it until smooth using an immersion blender or transfer it to a blender and puree until smooth.
- For a spicier soup, add more cayenne pepper or red pepper flakes to taste.
- To make the soup more flavorful, use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
- If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin until tender and then pureeing it in a blender.
- To save time, you can use pre-chopped vegetables for this recipe.
- Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of crumbled bacon or chopped peanuts for garnish.
Conclusion:
This spicy peanut and pumpkin soup is a delicious and easy-to-make dish that is perfect for a cold day. The soup is packed with flavor, thanks to the combination of pumpkin, peanut butter, and spices. It is also a good source of protein and fiber. Serve this soup with a dollop of sour cream or yogurt, and a sprinkle of crumbled bacon or chopped peanuts for garnish. You and your family will love it!
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