Stay warm on a cold autumn evening with a cozy bowl of Curried Peanut Pumpkin Soup. This healthy soup is hearty enough to be a meal on its own. This creamy roast pumpkin soup recipe is vegan and gluten-free.
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 peanut pumpkin soup. While this dish does resemble the curry I made on Tuesday, it is different in both flavor and texture.
Peanut butter adds a bit of lusciousness to this soup, while curry powder gives it an Eastern flair. Roasting the pumpkin gives it an intricate depth of flavor that canned puree just doesn't have.
Making Curried Peanut Pumpkin Soup
Don't let this recipe intimidate you! It's actually easy to make.
- First, you roast chop and roast the pumpkin.
- While the pumpkin is roasting, you can start the soup. Combine the broth, onion, ginger, carrots, tomatoes, and kidney beans in a large soup pot over medium-high heat.
- After the pumpkin has roasted and cooled slightly, place it in a blender or food processor along with the non-dairy milk and process it until it's smooth and creamy.
- Add the pumpkin to the soup along with the curry powder, peanut butter, and salt to the soup and stir.
- Then add the spinach and continue cooking until it wilts, which just takes another minute or two.
- And you're ready to serve your soup, topped with chopped peanuts!
Other hearty winter squash can be used in this recipe besides pumpkin. It's really good with kabocha squash. Butternut and acorn work well, too.
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 eat too much of it, otherwise you won't have enough room for anything else!
Vegan Curried Peanut Pumpkin Soup
- 4– 5 cups cheese pumpkin, kabocha squash or butternut squash (about 3 pounds) peeled, seeds removed and cubed
- 2½ cups vegetable stock
- 1 onion diced
- 1 tablespoon fresh grated ginger
- 2 large carrots sliced
- 14 ounce can diced tomatoes with their juices
- 2 15-ounce cans cooked kidney or cannelini beans beans (or a combination of both) drained and rinsed
- ⅔ cup natural creamy peanut butter
- 2 teaspoons curry powder
- ½ teaspoon sea salt
- 2 ½ cups plain, unsweetnened non-dairy milk
- 4 cups fresh baby 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 roasting, combine the stock, 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.
- 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 curry powder and peanut butter and mix to incorporate.
- Add the curry powder, peanut butter, pureed pumpkin, and sea salt to the pot with the vegetables and stir to combine. Cook for several more minutes, until heated throughout. Add more stock 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.