A few days ago I told you about the gigantic cheese pumpkin that arrived in my biweekly co-op share, and I shared my recipe for Pumpkin Curry. That recipe only used half of the pumpkin, so I still had quite a lot of it left for another dish. The only logical thing I could think to do was to puree it up and make a pumpkin peanut soup. While this dish does resemble the curry I made on Tuesday, it is different in both flavor and texture. Because of of it’s pumpkiny goodness, this soup is perfect to serve as a starter to your Thanksgiving meal. It’s filling enough for a meal on it’s own though, so don’t fill up on it, otherwise you won’t have enough room for anything else!



  • 4 – 5 cups cheese pumpkin, kabocha squash or butternut squash (about 3 pounds); peeled, seeds removed and cubed
  • 2½ cups vegetable broth
  • 1 large onion, diced
  • 1 tablespoon fresh grated ginger
  • 2 large carrots, sliced
  • 14 ounce can diced tomatoes
  • 3 cups cooked kidney beans (I used 1 ½ cup each red kidney beans and white kidney beans)
  • 2/3 cup natural creamy peanut butter
  • 2 teaspoons curry powder
  • ½ teaspoon sea salt
  • 2 ½ cups non-dairy milk
  • 4 cups fresh spinach, chopped
  • ¼ cup roasted peanuts, chopped



  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper and roast the pumpkin for 20 minutes, until fork tender. Let cool slightly.
  • While the pumpkin is roasteing, combine the broth, onion, ginger, carrots, tomatoes, and kidney beans in a large pot over medium heat and cook for about 30 minutes, until the vegetables have softened.
  • Add the curry powder and peanut butter and mix to incorporate.
  • Place the cooled pumpkin and non-dairy milk in a food processor or high speed blender and process until smooth, stopping to scrap down the sides if necessary.
  • Add the pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the sea salt. Cook for several more minutes, until heated throughout. Add more broth or non-dairy milk if the stew seems too thick.
  • Stir in the spinach and cook until it’s just wilted.
  • Transfer to bowls and top with chopped peanuts.
Makes 6 – 8 servings


I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.


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