Pumpkin Peanut Soup

Reminiscent of peanut soups made by French settlers to the Louisiana bayou country this luscious Pumpkin Peanut Soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.

Pumpkin Peanut Soup


  • 2 tablespoons butter
  • 1 1/4 cups chopped onion
  • 1/4 cup chopped shallots
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed dried marjoram
  • 1/4 teaspoon crushed dried thyme
  • 3 cups chicken broth
  • 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
  • 1 1/2 cups milk
  • 1/3 to 1/2 cup creamy peanut butter


  1. Melt butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender.
  2. Stir in marjoram and thyme; cook for 1 minute.
  3. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes.
  4. Remove from heat; stir in milk and peanut butter.
  5. Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

Yield: 6 servings

Recipe and photo used with permission from: Nestlé® and Meals.com