Sunday, November 27, 2011

Pumpkin Peanut butter Soup

Its been raining, no..actually pouring since the last couple of days here in Chennai and the monsoon has been very active since the last few weeks. You will agree that rains call for a lot of spicy, crunchy and hot comfort foods from the kitchen! One can cuddle up to the warmth of these cozy home made fresh food and enjoy the rains from the comforts of the living room:-)

I did make some spicy afternoon snacks over the last few weeks but all the while I had been wanting to make some soup as well. Somehow kept eluding it for want of more time and this evening, I was reminded of my date with the Gutsy Cook club and off I went to the market to buy the much needed pumpkin and peanuts!

One of the things I love most about Chennai...I live just one street away from the local market...which means I get fresh veggies from dawn to dusk within a minutes walk and all the grocery stores too are open 7 days a week. So, no need to stock up groceries for a whole week or two like we used to do in the US. And the best thing is the weather....its always warm and hot at its worst (during summers), one can just step out in a pair of sandals without a care about wrapping up from head to toe against the cold!

OK, now off to the recipe. The original is a butter nut squash cum peanut butter soup. However, since we don't get butter nut squash around here...I have used pumpkin.


- 1 cup cubed pumpkins
- 1/2 cup chopped onions
- 2 tomatoes boiled and skin peeled
- 2 tsp peanut butter
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1 dry red chilly
- 4 to 5 black pepper corns
- 2 or 3 cloves garlic
- 1 tsp oil
- 1/4 tsp salt
- Mint leaves for flavouring
- Bay leaf for flavouring

Prep time: 10 mins                               Cook time: 20 mins

Source: My Recipes


- Boil the tomatoes in water for 10 mins, drain the water and allow to cool. Meanwhile, chop the onions, and cube the pumpkins and set aside.
- In a deep pan, heat the oil and add the bay leaf and then add the onions, garlic, pumpkin and salt and saute them on medium flame until the onions turn translucent.

- Meanwhile, grind the tomatoes, red chilly, pepper corns, coriander seeds, cumin seeds and few mint leaves into a smooth paste.

- Once the onions turn translucent, add the tomato paste, peanut butter, salt and 1 cup of water and let the mix come to a boil for 10 minutes or till the pumpkins are cooked.

Peanut Butter

- Tasty and filling pumpkin - peanut butter soup ready. Serve with your favorite bread and enjoy this healthy soup!

- This is a very heavy and filling soup and the above proportion can serve 2 persons.

Foot note: Peanut butter makes this soup really heavy. So, do not add more of it.

Sending the recipe to

 Gutsy Cook Club Week of Nov 20
Winter Carnival hosted by Radhika of Tickling Palates

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