Go Back
–+ servings
Large flat teal-colored bowl full of creamy orange pumpkin soup. Soup is topped with a small dollop of sour cream and a crescent design of diced roasted red peppers and chopped peanuts. Backdrop is a bamboo wall with a painted picture showing an ocean and palm tree at sunset. Tablecloth is a geometric zig-zag pattern in dark browns and reds.

Zandalari Pumpkin Peanut Soup

Spicy, creamy, and bursting with flavor, this spicy pumpkin peanut soup with roasted red peppers is worth the quest for ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Course Soup
Cuisine Trollish, Zandalari
Servings 4 bowls

Equipment

  • 4-6 quart soup pot
  • Immersion blender or regular blender

Ingredients
  

  • 2 tsp butter or oil
  • 1 medium white onion chopped (1 1/2 cups)
  • 3 cloves garlic peeled and smashed
  • ¼ tsp ground turmeric
  • ½ tsp paprika
  • ½ to 1 tsp chili pepper flakes
  • 15-16 oz pumpkin puree 1 can or homemade
  • 1 ½ cups chicken broth or veggie broth
  • 3 roasted red peppers 7oz, peeled and chopped (reserve 1 Tbsp for garnish)
  • ¼ cup smooth peanut butter
  • 1 tsp granulated sugar
  • ½ tsp table salt
  • ¼ tsp black pepper freshly ground
  • 1 Tbsp lemon juice fresh if available
  • ¼ cup sour cream for serving (optional)
  • 2 Tbsp chopped unsalted roasted peanuts for serving (optional)
  • 2 Tbsp chopped scallion greens for serving (optional)

Instructions
 

  • Have all ingredients ready and measured. Have red peppers roasted, cooled, remove the skins, and chop. Make pumpkin puree (or use canned). Juice a lemon (or use pre-bottled).
  • Heat butter or oil in a 4-quart (or larger) soup pot over medium-high.
  • Add onion and cook, stirring, until golden, 8-10 minutes.
  • Add garlic and cook an additional 2 minutes.
  • Add turmeric, paprika, and chili flakes; stir.
  • Add pumpkin puree, broth, peppers, and peanut butter; whisk to incorporate and bring to a boil.
  • Reduce heat, simmer for 5 minutes, then stir in sugar, salt, pepper, and lemon juice. Remove from heat.
  • Using an immersion blender, carefully puree until smooth. Alternately, let soup cool down a bit before pureeing in small batches in a regular blender.
  • Divide among 4 bowls and garnish with sour cream, peanuts, reserved chopped roasted red peppers, and scallion greens.
Tried this recipe?Let us know how it was!