This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!
This pumpkin packed soup can be served as a starter for festive occasions like Thanksgiving. But it's also filling enough to be a one-pot dinner all on its own!
This pumpkin and peanut soup is:
- Hearty & filling.
- Totally delicious.
- Easy to make in just 1 hour.
- Vegan & Vegetarian.
It's a perfect meatless meal for those chilly fall and winter nights!
Tip: If you don’t have sharp enough knives to cut a thick-skinned pumpkin or squash, wrap the whole thing in foil, set in a casserole dish, and bake 375º F. for 30 to 45 minutes, or until you can pierce through the skin, with some resistance. When cool enough to handle, it will cut more easily!
You can also see a quick how-to in our video on How to Cut Butternut Squash Easily, which applies to other large squashes as well.
Recipe and photos were contributed by Dianne Wenz of VeggieGirl.
Spicy Pumpkin and Peanut Soup
Ingredients
- 4 cups sugar pumpkin or substitute kabocha squash or butternut squash; peeled, seeds removed, and diced
- 2½ cups vegetable broth
- 1 onion large, diced
- 1 tablespoon ginger fresh grated
- 2 carrots sliced
- 14 ounces canned diced tomatoes
- 3 cups canned kidney beans drained and rinsed, can use a mix of white and red if desired
- ⅔ cup natural creamy peanut butter
- 2 teaspoons curry powder
- 1 tsp chili powder adjust up or down for preferred spice level
- ½ teaspoon sea salt
- 2 ½ cups plain unsweetened nondairy milk
- 4 cups fresh spinach chopped
- ¼ cup roasted peanuts chopped
Instructions
- Preheat oven to 400º F. 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, chili powder, and peanut butter and mix to incorporate.
- Place the roasted pumpkin and nondairy milk in a food processor or blender and process until smooth, stopping to scrape down the sides if necessary.
- Add the pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the salt. Cook for several more minutes, until heated throughout. Add more broth or non-dairy milk if the consistency seems too thick.
- Stir in the spinach and cook until it’s just wilted. Transfer to bowls and top with chopped peanuts
Stacy says
Made this tonight and it was soooooo good!! Easy to make and great for this cool fall night!
Nava says
So glad you enjoyed it, Stacy! Credit where due, to this recipe's author, Dianne Wenz (aka VeggieGirl).
Heather says
I want to try this. we are on a very, very, very tight budget food, gas, and basics overall... I want to try this recipe but I may need to improvise using canned pumpkin and canned kidney beans, as well as maybe a small root of ginger (worst case is spice jar Dollar store variety, or reduced produce (at some stores) ginger.Living frugally out of necessity.
Nava says
Heather, there are always good ways to live and eat frugally! I'd recommend for you Robin Robertson's book, Vegan on the Cheap.
Becky says
I had some roasted pumpkin left that I didn't use for Thanksgiving and thought I would try this. VERY good! My husband LOVED it and went on about how we need to have this again. Thanks!
Renee says
Good stuff! Thanks for the recipe.