Welcome to day 2 of #AKPumpkinWeek 2019!
Today’s recipe feels rather appropriate as it just dipped below 50 degrees here in Chicago. Since I refuse to turn on the heat just yet, Milly and I are both snuggled under a blanket cuddling. Brrrrr.
Chilly weather means it’s soup season. Are you ready?
P.S. Feel free to check out all of our delicious soup recipes right here!
Today’s recipe was inspired by traditional African peanut stew, a delicious dish my mom used to always rave about that her friend Ana would make. Peanut stew is usually made with chicken, peanut butter, tomatoes or tomato sauce, sweet potatoes, onion, ginger and something spicy like cayenne or chili peppers. Each version is different, rich and delicious when soaked up with naan bread or served over rice.
Today’s peanut butter pumpkin soup recipe is a twist on traditional peanut stew and it just so happens to be made in the slow cooker, making it a breeze to whip up!
Ingredients in pumpkin peanut butter chicken soup
This peanut butter pumpkin chicken soup is made with just a few ingredients you likely have in you pantry and makes for the creamiest, coziest soup recipe perfect for cool fall or winter nights. Here are the ingredients you’ll need to make the soup:
- Boneless skinless chicken breast: you can also use boneless skinless chicken thighs if you’d like.
- Light coconut milk: creamy light coconut milk gives the soup an amazing texture and subtle sweetness while keeping it dairy free.
- Pumpkin puree: the star of the show to give this peanut butter chicken soup a wonderful fall flavor. Feel free to use canned pumpkin puree or make your own with this tutorial!
- Low sodium chicken broth: adding chicken broth gives the soup the right consistency and amount of liquid.
- Peanut butter: I like to use a natural, creamy peanut butter, but you can also use crunchy for some texture!
- Onion: for some more savory flavor.
- Fresh grated ginger: there’s nothing better than freshly grated ginger for a delicious flavor boost.
- Garlic: gotta have garlic to pair with the sweetness of the coconut milk & peanut butter.
- Cayenne: add a pinch of cayenne for some heat (or skip it if you’re sensitive to spice).
- Salt and pepper: to round out the whole recipe.
I love to serve this soup with brown rice, similar to how you would serve curry. It’s also delicious with a side of naan bread to soak up that delicious peanut butter pumpkin flavor. To garnish, I recommend topping it with chopped roasted peanuts (or spicy roasted cashews!) and fresh cilantro. Yum.
What does peanut butter pumpkin chicken soup taste like?
This soup has flavors of traditional pumpkin soup with a hint of peanut butter flavor, creamy sweet coconut and a hint of spice thanks to cayenne. It’s unique and delicious at the same time!
How to make this peanut butter pumpkin soup on the stovetop
If you’d like to make this soup on the stovetop, you absolutely can. Here’s how to do it:
- In a large pot, saute onions with a bit of olive oil for 3-5 minutes, then add in ginger, garlic and cayenne and stir.
- Next add in 2 cups chicken broth (yes you are using 1/2 cup more broth), coconut milk, pumpkin puree, peanut butter and salt and pepper and stir together until well combined. Add in chicken breasts to the pot and bring soup to a simmer. Cover, reduce heat to low and cook covered for 20-25 minutes.
- After 20-25 minutes, remove chicken with a slotted spoon and shred with two forks. Add chicken back to the pot and stir. Taste and adjust seasonings as necessary. Serve as directed in recipe.
Customize this pumpkin peanut butter chicken soup
- To make vegan: use vegetarian broth and two cans of drained chickpeas instead of chicken.
- Add veggies: I like to stir in 1 cup frozen peas, a few cups of spinach or julienned bell peppers at the end and allow the soup to cook in the slow cooker for 10-15 more minutes.
- Spice it up: make it a little spicy with an extra shake of cayenne pepper or serve with some crushed red pepper flakes.
How to store pumpkin peanut butter chicken soup
Store these creamy peanut butter pumpkin chicken soup in the fridge for 3-5 days in an airtight container. Simply reheat in the microwave or on the stovetop.
I hope you love this slow cooker pumpkin peanut butter chicken soup! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Slow Cooker Pumpkin Peanut Butter Chicken Soup
Easy slow cooker pumpkin peanut butter chicken soup made with creamy coconut milk, pumpkin puree, natural peanut butter and delicious spices. This healthy peanut butter chicken soup is protein packed with unique, warming flavors that the whole family will love! Serve with rice or naan for a satisfying weeknight dinner.
- 1 (15 ounce) can light coconut milk
- 1 (15 ounce) can pumpkin puree
- 1 ½ cups low-sodium chicken broth
- ½ cup natural creamy peanut butter (just peanuts + salt as the ingredients)
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- ½ teaspoon cayenne (use only ¼ teaspoon if you don’t like things as spicy)
- ½ teaspoon salt
- Freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breast
- 1 yellow onion, diced
- For serving:
- Fresh chopped cilantro
- Roasted chopped peanuts
- Cooked brown rice
Add light coconut milk, chicken broth, pumpkin puree, peanut butter, ginger, garlic, cayenne pepper, salt and pepper to the bowl of a slow cooker. Whisk together until smooth and well combined. Next add in boneless skinless chicken breast and diced onion. Cover and cook for 3-4 hours on high or 6-7 hours on low.
Once done cooking, remove chicken with a slotted spoon and transfer to a cutting board. Shred chicken with two forks, then add back to the slow cooker. Ladle into bowls, then garnish with cilantro and chopped peanuts. Optional to serve the soup over brown rice or quinoa. Serves 6.
To make vegan: use vegetarian broth and two cans of drained chickpeas instead of chicken.
Feel free to add veggies: I like to stir in 1 cup frozen peas, a few cups of spinach or julienned bell peppers at the end and allow the soup to cook in the slow cooker for 10-15 more minutes.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats