Pumpkin-Peanut Soup

Yield: 4 servings

I recommend doubling this recipe – it’s delicious and it goes fast! If you have a stick blender, this is a one-pot meal. Otherwise, use a blender to puree the soup.


  • ¬†2 teaspoons grape seed or other vegetable oil
  • 1 1/2 cups chopped onion (about 1 medium onion)
  • 3 cloves garlic, smashed
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili pepper flakes
  • 1 15-ounce can solid-pack pumpkin puree
  • 1 1/2 cups chicken or vegetable broth (possibly more)
  • 1 7-ounce jar roasted red peppers, drained
  • 1/3 cup reduced fat natural peanut butter
  • 1 teaspoon apple cider vinegar
  • salt and pepper to taste


  1. Heat oil in a 4-quart saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 10 minutes. Add garlic and cook an additional 2 minutes.
  2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then add apple cider vinegar along with salt and pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper).
  3. Remove the pot from heat. Using a stick blender, puree soup until smooth. Otherwise, transfer soup to a blender in batches and puree until smooth. Add broth to achieve desired consistency. Taste again for seasonings, adding vinegar, salt and pepper (and chili sauce РI did) to taste. Top with plain fat-free yogurt and chopped scallions.


Adapted from Women’s Health Magazine


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