Vegan Curried Peanut Pumpkin Soup
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.
Ingredients
- 4– 5 cups cheese pumpkin, kabocha squash or butternut squash (about 3 pounds) peeled, seeds removed and cubed
- 2½ cups vegetable stock
- 1 onion diced
- 1 tablespoon fresh grated ginger
- 2 large carrots sliced
- 14 ounce can diced tomatoes with their juices
- 2 15-ounce cans cooked kidney or cannelini beans beans (or a combination of both) drained and rinsed
- ⅔ cup natural creamy peanut butter
- 2 teaspoons curry powder
- ½ teaspoon sea salt
- 2 ½ cups plain, unsweetnened non-dairy milk
- 4 cups fresh baby spinach chopped
- ¼ cup roasted peanuts chopped
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and roast the pumpkin for 20 minutes, until fork tender. Let cool slightly.
- 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.
- Place the cooled pumpkin and non-dairy milk in a food processor or high speed blender and process until smooth, stopping to scrap down the sides if necessary.
- Add the curry powder and peanut butter and mix to incorporate.
- 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.
- Stir in the spinach and cook until it’s just wilted.
- Transfer to bowls and top with chopped peanuts.