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    Home » Recipes » Vegan Recipes

    Easy Curried Pumpkin Peanut Soup

    Published: Oct 15, 2019 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    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.

    Curried Pumpkin Peanut Soup in crocks overhead shot with text overlay

    Curried Pumpkin Peanut

    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.

    pot of soup

    Easy to Make

    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.

    stock, kale, onion, carrots, and pumpkin

    How to Make Curried Pumpkin Peanut Soup Comes Together Quickly!

    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!
    bowl of soup

    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.

    close up of Curried Pumpkin Peanut Soup

    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.

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    Curried Pumpkin Peanut Soup

    Dianne
    Grab a spoon and dig into a cozy bowl of creamy Curried Pumpkin Peanut Soup!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Course Soup
    Cuisine American
    Servings 6 servings
    Calories 518 kcal

    Ingredients
      

    • 1 teaspoon neutral-flavored oil
    • 1 large yellow 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)
    • ⅔ 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

    Instructions
     

    • 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.
    Calories: 518kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Curried Pumpkin Peanut Soup with spoon


    Other soup recipes you might enjoy include:

    • Chickpea Noodle Soup
    • Curried Cauliflower Cream Soup
    • Split Pea Soup
    • Baked Potato Soup
    soup with chives, tempeh bacon, and vegan cheddar
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    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Geralyn

      December 07, 2013 at 11:43 am

      I just made this and I have to tell you that it is probably the best soup I've ever tasted! No, it IS the best soup I've ever tasted!!! The fact that it's super easy and contains ingredients that are always available in my kitchen make it even better. Thank you so much for sharing.

    2. Dianne

      December 07, 2013 at 7:14 pm

      So glad you liked it!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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