Chic Vegan

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Virtual Vegan Potluck: Curried Pumpkin Peanut Soup

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Curried Pumpkin Peanut SoupI came up with this recipe a few years ago after receiving a gigantic cheese pumpkin from my co-op. It was so huge I think I was able to make three batches of this soup with it. (And this recipe makes a lot of soup!)  If you don’t have time to roast and puree a pumpkin, you can add canned pumpkin and the non-dairy milk right to the soup as it’s cooking.

I’ve made this dish several times in cooking demos, and it’s always a big hit with the crowd – with both vegans and omnivores. The recipe makes a lot of soup, but it’s been my experience that it’s devoured pretty quickly!

 

Curried Pumpkin Peanut Soup

Curried Pumpkin Peanut Soup

Ingredients:

  • 4 – 5 cups cheese pumpkin, kabocha squash or butternut squash (about 3 pounds); peeled, seeds removed and cubed
  • 2½ cups vegetable broth
  • 1 large onion, diced
  • 1 tablespoon fresh grated ginger
  • 2 large carrots, sliced
  • 14 ounces diced tomatoes
  • 3 cups cooked kidney beans
  • 2/3 cup natural creamy peanut butter
  • 2 teaspoons curry powder
  • ½ teaspoon sea salt
  • 2 ½ cups non-dairy milk
  • 4 cups fresh spinach, chopped
  • ¼ cup roasted peanuts, chopped

 

Directions:

Curried Pumpkin Peanut SoupPreheat 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 broth, 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 and peanut butter and mix to incorporate.

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 pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the sea salt. Cook for several more minutes, until heated throughout. Add more broth 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. Enjoy!

Serves 6 to 8

 

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About Dianne

Dianne Wenz is the Editor-In-Chief for Chic Vegan. She is a Holistic Health Counselor, Vegan Lifestyle Coach and Plant-Based Nutrition Specialist. Dianne coaches people from across the country to help them improve their health and wellbeing, and she helps people make the dietary and lifestyle changes needed to go vegan. Dianne lives in New Jersey, where she runs the busy MeetUp group Montclair Vegans. Through the group she hosts monthly potlucks, runs charity bake sales and organizers guest speaker events. An avid cook and baker, Dianne also teaches cooking classes to local clients. In addition to food and nutrition, Dianne loves crafts and cats. To learn more, visit Dianne’s website and blog at Dianne's Vegan Kitchen

Reader Interactions

Comments

  9. Somer McCowan says

    This soup looks so hearty and yummy Dianne! I can see why it’s such a hit when you demo it! I haven’t even made it and I can all ready tell I would adore it!

  19. Shannon says

    Yum! This is perfect for a cold winter day. Peanut & tomatoes with curry spices is one of my fave savory flavor combos. Happy Virtual Vegan Potluck!

  20. Becky Striepe says

    This is gorgeous, Dianne. Thank you for including canned pumpkin directions, too. I like to go from scratch, but sometimes there is just no time. Happy VVP!

  29. Keely @ Gormandize says

    Never heard of a cheese pumpkin on this side of the world – what do they look like? The soup looks wonderful though, I’m bookmarking it for winter! Thanks for bringing it to the VVP.

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