Caroline Wright

VIDEO RECIPE: Peanut Butter, Chickpea and Pumpkin Soup with Mint and Pomegranate

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White Chocolate Wonderful takes a walk on the savory side in this peanut butter pumpkin soup recipe. Caroline Wright shows Alejandra Ramos how she first caramelizes a mixture of peanut butter, onion, garlic, and spices before adding canned pumpkin puree, freshly cubed pumpkin, and chickpeas to complete the soup. Garnished with mint, pomegranate.and a drizzle of olive oil, this fall recipe boasts some bold flavors. While you’re shopping for your porch pumpkins pick up an extra to make this hearty and comforting soup.

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 8 cups

Ingredients

2 tablespoons olive oil, plus more for serving
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup White Chocolate Wonderful peanut butter
1 (15-ounce) can pureed pumpkin
1 quart (4 cups) chicken broth
4 cups cubed pumpkin (about 3/4-inch pieces)
2 (15-ounce) cans chickpeas, drained and rinsed
2 to 3 teaspoons lemon juice
Kosher salt and freshly ground black pepper
1/4 cup sliced mint leaves
1/4 cup pomegranate arils (seeds)

Procedure

1. Heat oil in a large pot over medium. Add onion and garlic and cook, stirring occasionally, until onion is tender, 6 to 8 minutes. Stir in cumin and coriander.

2. Raise heat to high and stir in peanut butter. Cook, stirring constantly, until peanut butter darkens to a deep golden brown color, 3 to 5 minutes. Stir in canned pumpkin, then chicken broth. Add pumpkin and chickpeas and simmer until pumpkin is tender, 10 to 12 minutes. Season with lemon juice, salt and pepper to taste.

3. Serve in bowls topped with mint, pomegranate and a drizzle of olive oil.

Peanut Butter, Chickpea and Pumpkin Soup with Mint and Pomegranate

Total Time: 30 minutes

Number of servings: 8

Per Serving 390 calories

Fat 17 g

Carbs 49 g

Protein 17 g

8

Peanut Butter, Chickpea and Pumpkin Soup with Mint and Pomegranate

Ingredients

  • 2 tablespoons olive oil, plus more for serving
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ cup White Chocolate Wonderful peanut butter
  • 1 (15-ounce) can pureed pumpkin
  • 1 quart (4 cups) chicken broth
  • 4 cups cubed pumpkin
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 to 3 teaspoons lemon juice
  • Kosher salt and freshly ground black pepper
  • ¼ cup sliced mint leaves
  • ¼ cup pomegranate arils (seeds)

Instructions

1. Heat oil in a large pot over medium. Add onion and garlic and cook, stirring occasionally, until onion is tender, 6 to 8 minutes. Stir in cumin and coriander.
2. Raise heat to high and stir in peanut butter. Cook, stirring constantly, until peanut butter darkens to a deep golden brown color, 3 to 5 minutes. Stir in canned pumpkin, then chicken broth. Add pumpkin and chickpeas and simmer until pumpkin is tender, 10 to 12 minutes. Season with lemon juice, salt and pepper to taste.
3. Serve in bowls topped with mint, pomegranate and a drizzle of olive oil.

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VIDEO RECIPE: Peanut Butter, Chickpea and Pumpkin Soup with Mint and Pomegranate, 10.0 out of 10 based on 1 rating

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3 Responses to VIDEO RECIPE: Peanut Butter, Chickpea and Pumpkin Soup with Mint and Pomegranate

  1. Mary W says:

    I have never tried peanut butter in soup before. Which bean pairs best with peanut butter in a soup?

  2. Alicia Higgins says:

    I LOVE peanut butter in tomato soup………………so this recipe would be delicious

  3. Donna says:

    Very interesting recipe

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VIDEO RECIPE: Peanut Butter, Chickpea and Pumpkin Soup with Mint and Pomegranate