Grab a spoon and dig into a cozy bowl of creamy Curried Pumpkin Peanut Soup! This easy to make recipe is a definite crowd-pleaser! It makes a terrific lunch or light dinner. It’s vegan and gluten-free.
In this soup recipe, curry powder pairs with pumpkin for a fun and unexpected flavor, while peanut butter adds a touch of lusciousness. A few years ago, if someone had told me to combine curry, pumpkin, and peanut butter, I might have thought they were crazy. But believe me when I tell you that it’s actually pretty magical! I’m not really sure what it is about these three things that make them work together so well, but they do.
This recipe is an easy-to-make version of my Curried Peanut Pumpkin Soup. That recipe calls for roasting a pumpkin, pureeing it, and then adding it to the soup. It has been a reader favorite, but many people told me that they don’t make it as often as they would like, because they don’t have time to chop and roast a pumpkin. I hear ya—sometimes there just aren’t enough hours in a day. I’ve reworked the recipe so that it uses canned pumpkin puree, rather than roasted pumpkin.
This soup comes together quickly with just a few easy steps.
- First, you cook the onion in the oil over medium-high heat for about five minutes.
- Then, you add the ginger, carrots, diced tomatoes, kidney beans, broth, non-dairy milk, and pumpkin puree to the pot. Bring the mixture to a boil, then lower the heat and allow it to simmer for about half an hour.
- Next, you stir the peanut butter, curry powder, and salt into the soup.
- Finally, you stir in the spinach or kale. Just ladel the soup soup into bowls and top it with chopped peanuts and soup’s on!
I’ve demonstrated this recipe in cooking classes, and it’s been loved by vegans and non-vegans alike. I’ve made it with butternut squash puree it’s been just as tasty. Make sure you don’t buy pumpkin pie mix, as that has cinnamon and nutmeg, and it won’t taste so great in this dish.
This dish will come together quickly on a busy weeknight, and there will be plenty of leftovers to pack for lunch at work the next day. It freezes well, so you can make a double batch and store it in the freezer for those super busy days during the holiday season, when getting a hot meal on the table seems like a difficult task.
Curried Pumpkin Peanut Soup
- 1 teaspoon neutral-flavored oil
- 1 large onion diced
- 1 tablespoon fresh grated ginger
- 2 large carrots diced
- 14 ounce can diced tomatoes with their juices
- 2 15-ounce cans cooked kidney or cannellini beans drained and rinsed
- 2 cups vegetable stock
- 2 cups plain, unsweetened non-dairy milk
- 1 14-ounce can pumpkin puree (not pumpkin pie filling)
- 2/3 cup natural creamy peanut butter
- 2 teaspoons curry powder
- ½ teaspoon sea salt
- 4 cups baby spinch or baby kale chopped
- ¼ cup roasted peanuts chopped
In a large soup pot, heat the oil over medium-high heat. Cook the onion for about 5 minutes, until translucent and fragrant.
Add the ginger, carrots, diced tomatoes, kidney beans, broth, non-dairy milk, and pumpkin puree to the pot. Bring to a boil, then lower the heat to medium and cook for about 30 minutes, until the vegetables have softened.
Add peanut butter, curry powder, and salt to the pot and stir to combine.
Stir in the spinach or kale and cook until it’s just wilted.
Transfer to bowls and top with chopped peanuts.