Go Back
+ servings
soup overhead shot square

Curried Pumpkin Peanut Soup

Yields 6 servings
Calories 518 kcal
Author Dianne


  • 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


  1. In a large soup pot, heat the oil over medium-high heat. Cook the onion for about 5 minutes, until translucent and fragrant.
  2. 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.

  3. Add peanut butter, curry powder, and salt to the pot and stir to combine.

  4. Stir in the spinach or kale and cook until it’s just wilted.

  5. Transfer to bowls and top with chopped peanuts.