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.
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.
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.