Forget everything you thought you knew about pumpkin soup. This isn't your grandma's recipe; this is Creamy Pumpkin Peanut Soup, a vibrant and unexpected twist on a classic fall favorite. Imagine the rich, earthy sweetness of roasted pumpkin perfectly balanced by the creamy, nutty depth of peanut butter, all simmered to perfection with warming spices. This vegetarian soup is surprisingly easy to make, offering a comforting and flavorful meal that's perfect for chilly evenings or a sophisticated lunch. The unique combination of ingredients creates a texture that's both smooth and satisfying, leaving you wanting more.
This recipe takes familiar flavors and elevates them to a whole new level. The beautiful orange hue and enticing aroma alone are enough to tempt your taste buds. Ready to dive into the deliciousness? Let's get started with our simple, step-by-step guide to creating this unforgettable Creamy Pumpkin Peanut Soup.
Tools Needed
- Knife
- Cutting board
- Mortar and pestle (or plastic bag)
- Saucepan
Ingredients
- Straw mushrooms: 1 gram
- Raw peanuts: 70 grams
- Spring onion (white part): 1 tablespoon
- Mushroom seasoning: 1 teaspoon
- Pepper
- Pumpkin
- Vegetable oil: 1 tablespoon
- Green onion
- Water: 1 litre (4 cups)
- Salt: 1 teaspoon
- Mushroom or vegetable stock: 1 teaspoon
- Cilantro or sweet basil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak straw mushrooms in salted water to clean, then remove the end parts.
- Cut smaller mushrooms in half, larger ones in quarters.
- Season mushrooms with minced spring onion, mushroom seasoning, and pepper. Set aside for 15 minutes.
- Cut pumpkin into large cubes, remove the fibrous center and peel the skin. Cut into 1/4 to 2-inch cubes.
- Soak raw peanuts in water for a few hours, remove the skin, and roughly crush.
Step 2. Cook the Soup Base
- Heat vegetable oil in a saucepan, fry green onion until fragrant.
- Add mushrooms and stir-fry for 2-3 minutes until cooked.
- Transfer stir-fried mushrooms to a bowl. Add water and salt to the pot.
- Add peanuts and cook for 15 minutes until soft, skimming off foam. Add mushroom/vegetable stock.
- Add pumpkin, cover, and cook for another 15 minutes until soft.
Step 3. Combine and Season
- Add stir-fried mushrooms back to the soup. Season to taste with more seasoning or salt.
Step 4. Garnish and Serve
- Garnish with spring onion, cilantro, or sweet basil.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- If you are a Buddhist vegetarian, use leek instead of spring onion.
- You can use canned or other kinds of mushrooms.
Nutrition
- Calories: 600
- Fat: 40g
- Carbs: 50g
- Protein: 20g
FAQs
1. Can I use canned pumpkin puree instead of roasting a pumpkin?
Yes! Canned pumpkin puree is a great time-saving alternative. Just make sure it's 100% pumpkin puree, not pumpkin pie filling.
2. How can I make this soup spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to taste. A few chopped jalapeños would also add a nice kick!
This Creamy Pumpkin Peanut Soup is a testament to the surprising and delightful combinations possible in the kitchen. From its vibrant color to its deeply satisfying flavor, it's a recipe guaranteed to impress. Enjoy this warming and flavorful soup – perfect for sharing with friends and family, or savoring all by yourself!