Pumpkin soup is always a welcome addition to the menu when the weather starts to cool, but this version has a little more going on than the traditional recipe. Peanut butter adds richness and a subtle nuttiness, while coconut cream gives the soup a beautifully smooth, velvety finish.

Ground cumin and coriander bring warmth without making the soup overly spicy, which means you can easily adjust the heat depending on who you’re feeding. Add a sprinkle of chilli flakes for a bit of a kick, or leave them out completely for a milder family-friendly version.

It’s also a wonderfully adaptable soup. Use whichever variety of pumpkin you have available, make it as thick or as thin as you like, and serve it with something warm and crusty for dipping. Better still, it freezes well, making it a handy recipe to cook while pumpkins are plentiful.

Other Recipes You May Like

If you’re looking for more simple and comforting soup recipes, you might also enjoy:

• Creamy Tomato Soup
• French Onion Soup
• Creamy Chicken Soup
• Minestrone Soup

Love This Recipe?

This recipe originally appeared in my Soups for Every Season – Volume One. If you’d like more simple recipes like this one, you can find the complete collection here: Soups for Every Season – Volume One

Recipe Card

Creamy Pumpkin & Peanut Soup

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 1 Tbsp oil
• 2 onions, diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 litre water or vegetable stock
• 1kg pumpkin, skin removed and chopped into chunks
• 2 Tbsp vegetable stock powder, if using water
• 400ml can coconut cream
• 4 Tbsp chunky peanut butter
• Salt and pepper, to taste
• Chilli flakes, optional
• Fresh coriander, to garnish

Method

1. Heat the oil in a large pot over medium heat. Add the onions and sauté for approximately 5 minutes, or until softened.
2. Add the garlic powder, onion powder, ground coriander and cumin. Cook for approximately 1 minute, stirring so the spices don’t catch.
3. Pour in the vegetable stock and add the pumpkin. If using water instead, stir in the vegetable stock powder. The liquid should cover the pumpkin.
4. Bring to a gentle boil, then reduce the heat and simmer for approximately 20–25 minutes, or until the pumpkin is completely tender.
5. Remove from the heat and blend with a stick blender until smooth. Alternatively, carefully blend the soup in batches. If it’s thicker than you’d like, add a little extra stock or water.
6. Return the soup to low heat. Stir through the coconut cream and peanut butter, then heat gently for approximately 5 minutes. Do not boil.
7. Season with salt and pepper to taste. Add chilli flakes if you’d like a little heat, then garnish with fresh coriander before serving.

What to Serve With

• My Perfect Homemade Bread Rolls
• Crusty homemade bread
• Toasted sourdough
• Garlic bread
• Cheese toasties
• A simple green salad

Stacey’s Kitchen Tips

• Any variety of pumpkin should work well, so use whichever one you have available.
• Cut the pumpkin into similar-sized pieces so they cook evenly.
• Make sure the pumpkin is completely tender before blending for the smoothest result.
• Different varieties of pumpkin contain different amounts of moisture, so adjust the consistency with extra stock or water if necessary.
• If you’re adding chilli, start with a small amount and add more to taste.

Variations & Substitutions

• Use smooth peanut butter instead of chunky if that’s what you have.
• Replace the peanut butter with sunflower seed butter if preferred.
• Leave the peanut butter out for a simple spiced pumpkin and coconut soup.
• Add extra chilli flakes or fresh chilli if you enjoy more heat.
• Add a little fresh ginger for another layer of warmth.
• Swap fresh coriander for parsley if you’re not a coriander fan.

Storage, Freezer & Make-Ahead Notes

This is a great soup to make ahead. Once completely cool, transfer it to an airtight container and refrigerate for up to 4 days.

Reheat gently on the stovetop or in the microwave until piping hot. The soup may thicken slightly once chilled, so add a splash of water or stock while reheating if necessary.

To freeze, allow the soup to cool completely before dividing it between freezer-safe containers. Freeze for up to 3 months.

Thaw overnight in the refrigerator, then reheat gently, stirring well to bring everything back together.

Final Thoughts

Pumpkin soup is such a useful recipe to have in your collection, particularly when pumpkins are abundant and you’re looking for different ways to use them. Adding peanut butter, coconut cream and warming spices gives this version its own character while still keeping everything simple.

It’s filling enough for an easy lunch or light dinner, particularly with a warm bread roll or piece of crusty bread on the side. I also love that you can make a large batch and tuck a few portions into the freezer for those days when you need something quick.

If you’ve never thought to add peanut butter to pumpkin soup before, give it a try. It’s a small addition that completely changes the flavour of an otherwise familiar soup.

Stacey

Creamy Pumpkin & Peanut Soup

A creamy pumpkin soup with peanut butter, coconut cream and warming spices for an easy, flavour-packed meal.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Ingredients

• 1 Tbsp oil
• 2 onions diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 litre water or vegetable stock
• 1 kg pumpkin skin removed and chopped into chunks
• 2 Tbsp vegetable stock powder if using water
• 400 ml can coconut cream
• 4 Tbsp chunky peanut butter
• salt and pepper to taste
• chilli flakes optional
• fresh coriander to garnish

Instructions

• Heat the oil in a large pot over medium heat. Add the onions and sauté for approximately 5 minutes, or until softened.
• Add the garlic powder, onion powder, ground coriander and cumin. Cook for approximately 1 minute, stirring so the spices don’t catch.
• Pour in the vegetable stock and add the pumpkin. If using water instead, stir in the vegetable stock powder. The liquid should cover the pumpkin.
• Bring to a gentle boil, then reduce the heat and simmer for approximately 20–25 minutes, or until the pumpkin is completely tender.
• Remove from the heat and blend with a stick blender until smooth. Alternatively, carefully blend the soup in batches. If it’s thicker than you’d like, add a little extra stock or water.
• Return the soup to low heat. Stir through the coconut cream and peanut butter, then heat gently for approximately 5 minutes. Do not boil.
• Season with salt and pepper to taste. Add chilli flakes if you’d like a little heat, then garnish with fresh coriander before serving.

Notes

Notes

• Any variety of pumpkin will work.
• Add extra stock or water after blending if the soup is too thick.
• Gently heat after adding the coconut cream and peanut butter rather than boiling.

 

Variations

• Use smooth or chunky peanut butter.
• Substitute sunflower seed butter or leave the peanut butter out.
• Add chilli or fresh ginger for extra warmth.

 

Storage

• Refrigerate for up to 4 days.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator and reheat gently.

Servings: 6 people