Pumpkin Week: Pumpkin Peanut Butter Soup
If you will, imagine this: Happy Jessie, running about the house at 5:55 pm yesterday, lighting the carved pumpkin, hanging fake spider webs on the front door (to mingle with the real ones, of course), and setting out an enormous bowl of candy. You see, the town we live in has mandatory trick-or-treating hours. 6pm – 8pm, to be exact. At 6 pm, I was ready and waiting for the troop of adorable trick or treaters that were sure to descend upon the THIH household en masse.
Not a single trick or treater came to our door last evening.
Before you bemoan the overly-dramatic monologue of this blogger as a trivial disappointment, let me say this: when I was a little kid I lived on a hill so steep, the only trick or treater who came to our door could barely hold out his hand in a gesture of supplication, his breath having been lost somewhere around mile 2. I felt a little neglected. The curse continues to this day!
So! Now we have an enormous bag of assorted candy and no place to put it. Peter says we should freeze one piece of candy in case a single trick or treater comes by next year and breaks our record.
In any case, when I’m feeling a little blue, nothing warms me up better than hot soup. In continuing with Pumpkin Week, today’s recipe features pumpkin … and peanut butter!
Nutty peanut butter adds an extra layer of richness to this soup. You can vary the amount of peanut butter based on how nutty you like your soup. I would start with the smaller amount and increase from there.
Pumpkin Peanut Butter Soup
Cook Time: 10 minutes
Keywords: soup/stew side snack vegetarian vegan pumpkin
Ingredients (2 servings)
- 1/2-15 oz. can pumpkin puree
- 1 cup veggie or chicken broth
- 1-2 tablespoons peanut butter (depending on how much PB flavor you want)
- 1/8 teaspoon curry powder
- 1/8 teaspoon salt
- Plain or Greek yogurt (optional topping)
Stir together pumpkin, broth, peanut butter, curry, and salt. Heat over low heat in a small saucepan without allowing soup to boil. For added smoothness, puree soup in blender. Top soup with a dollop of yogurt and serve hot.
Q: What should I do with all this extra candy??
Maybe parents didn’t let the kids go trick-or-treating to your place because you’re new in the neighbourhood and they don’t ‘trust’ you? If they care enough to have a designated time slot for trick-or-treating, maybe they want to get to know you a bit better before they let their kids eat any of the candy you have to offer. More’s the pity for them! 😛
I am not familiar with the kind fo candy usually offered on Hallowe’en (don’t celebrate that in Greece :() so this may not be applicable to all candy, but maybe you could use some as decoration (or maybe even filling?) on Peter’s perfectly-tempered chocolate truffles, cakes and cupcakes… Or stir it into yoghurt?
I like the idea of the pumpking – peanut butter combination, but I have no idea where I could find pumpkin puree here…
That may be true 🙂 although I think the big reason no one came is because we live on the edge of town next to a cornfield. No trick or treaters came to our entire neighborhood!
Using candy as decoration is a great idea! I might have to make a cake just so that I can do that 🙂
What a bummer!! Where did all the trick or treaters go?? I don’t get them either but I assume it’s cause I live in a condo. One of my favorite things is handing out candy.
The ingredient list in this soup is incredible!
Easy, eat it all!! Or you could send me some haha 😉
This soup intrigues me. Peanut butter…in soup! It must be super comforting 🙂
ummmm….I’m pinning this, STAT!
I have some cashew butter that I think would be wonderful in your recipe. Making squash soup is regular in my kitchen…and new ways to adapt it is always welcomed indeed. Thanks Jessie!
Ciao for now,