Spicy Peanut and Pumpkin Soup

By Yewande Komolafe

Updated Feb. 28, 2024

Spicy Peanut and Pumpkin Soup
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
35 minutes
Rating
4(3,276)
Comments
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This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1medium onion, peeled and diced (about 1½ cups)
  • 4garlic cloves, smashed
  • 1(1-inch) piece ginger, peeled and chopped
  • ½habanero or bird's eye chile
  • 1(14-ounce) can pumpkin purée
  • 3cups water (or use chicken or vegetable stock)
  • 1(13-ounce) can coconut milk
  • 1tablespoon agave or honey (optional)
  • ¼cup unsweetened natural peanut butter
  • Salt
  • 2tablespoons sliced fresh chives (optional)
  • ¼cup crème fraîche or yogurt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

446 calories; 38 grams fat; 22 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 8 grams protein; 1128 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don’t care for much spice.

  2. Step 2

    Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)

  3. Step 3

    Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

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Ratings

4 out of 5
3,276 user ratings
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Comments

JD

I found the recipe bland, added fresh squeezed lemon to balance the sweet of pumpkin, coconut and honey. I added an extra chilli, some cumin, smoked paprika and used garlic olive oil for my drizzle. Then it was delish. The cumin and smoked paprika added some medium depth between the chilli and ginger. Poured over baby kale and chard which wilted nicely to make a full meal.

sally

May have been completely wrong context, but after a gin and tonic while cooking I added about two tablespoons of umami and I am pretty sure it was awesome

Fraziercam

I used 2 cups of No Chicken broth and 1 cup of water, real maple syrup rather than honey or agave, added a few shakes of: smoked paprika, cumin, hot curry, salt and pepper. I then greened it up with some baby spinach. Awesome!

W

As many commentors said, I did add two full chiles and then added cumin, paprika, salt, pepper, and the juice of a full lime and it was spicy and delicious with a side of rice!

Kit

This was simple and delicious, delicate yet rich. I had no canned pumpkin, but roasted a butternut squash. Onion, garlic and ginger,—which I grated, is a trio used in so many cuisines, yet tasted unique blended with the peanut butter and squash. My chili was a saved frozen Serrano chili. I buy pure roasted organic peanuts that grinds into my glass jar at the Co-op. Ingredients matter, but we improvise with what is at hand. Sometimes less is more. But not always. I like to discern the ingredients in my soup, but I did blend this one and the texture was pleasingly silky, and allowed me to swirl on the yogurt very artfully. Thank you, Yewande, for this one.

Kit

I have begun roasting spatchcocked chicken since I started having the skin of chicken sticking and tearing when flipping in cast iron pan. I usually will salt a chicken, per Judy Rodgers,

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