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Spicy Pumpkin Peanut Soup

Scott Duncan, ©2018
Hearty and delicious with an exotic twist. Feeling a little adventurous but don’t want to invest in unusual ingredients? Give this soup a try.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American


  • 3 T olive oil
  • 1 medium onion chopped
  • 1 medium jalapeño seeded and chopped
  • 1 medium celery stalk chopped
  • 1 t ground allspice
  • 2 C pumpkin puree or 15oz can
  • 1 bay leaf
  • 1 qt chicken stock
  • 2/3 C peanut butter
  • 2 T cider vinegar
  • Salt & pepper to taste
  • 4 T sour cream optional garnish
  • 2 scallions thinly sliced (optional garnish)
  • 4 t chopped peanuts optional garnish


  • Preheat soup pot over medium high heat.
  • Add chopped onion, jalapeno, celery, allspice, salt and pepper.
  • Sauté until vegetables are soft, about 5-7 minutes.
  • Add pumpkin puree, stir to combine, and sauté an additional 2 minutes.
  • Stir in bay leaf, chicken stock, and peanut butter.
  • Adjust seasoning.
  • Simmer for 30-40 minutes, stirring often.
  • Just before finishing, add cider vinegar and stir to combine.
  • Remove from heat.
  • Salt and pepper to taste.
  • Working in batches, move soup to blender and blend until smooth. (Alternatively, you can also use an immersion blender in the soup pot.)
  • Ladle into serving bowls and top with sour cream, scallions, and chopped peanuts, if desired.