Curried Pumpkin Peanut Soup
Grab a spoon and dig into a cozy bowl of creamy Curried Pumpkin Peanut Soup!
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.