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Miss Suzy

Pumpkin-Peanut Butter Soup

You can't read Pumpkin Soup without making Pumpkin Soup! Our recipe has the secret ingredient of a little peanut butter, which adds just enough saltiness to balance the sweetness of the pumpkin.


  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 and 1/2 cups pumpkin puree (canned or homemade, leftover from your pie)
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup skim milk (optional)


  1. In a medium saucepan, heat olive oil over medium high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. 
  2. Add the pumpkin, broth, water, peanut butter, pumpkin pie spice, and salt.
  3. Stir until thickened, and all peanut butter has melted into the soup, about 3-5 minutes.
  4. You might need to thin the soup a bit with the skim milk.
  5. Enjoy!

    Pumpkin Peanut Butter Soup


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