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Peanut Pumpkin Soup

peanut pumpkin soup

I just made this fantastic peanut pumpkin soup a few days ago.  I originally ate it at a friend’s house.  It’s absolutely delicious.  Some of the changes I made to Dianne Wenz’s recipe were:

  • Instead of cooking the veggies and broth on a pot on the stove, I let them cook on high in a slow cooker.  They filled up my 4 quart Rival Slow Cooker. I am not sure how long it took, because I started it on low, and then turned it up to high later when the veggies weren’t cooking fast enough.
  • Used one large butternut squash instead of a pumpkin
  • Pureed the soup ingredients (instead of leaving it chunky).  I did add the spinach afterwards, so those leaves were floating around.
  • Along with garnishing the soup with peanuts, I also used cilantro leaves.

Although the ingredient list states that it will feed 6-8, I think it will feed about 10-12.  It makes a lot of soup.  I took it to work a couple of days, gave some to my landlady, gave some to my boss, and still have a container in the freezer.  I poured it over leftover bread stuffing and that was a fantastic meal.

Thumbs up for this delicious, healthy, and filling soup.


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