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    Home » Recipes » Vegan Soups, Stews, and Chilis

    Spicy Pumpkin and Peanut Soup

    Published: Nov 20, 2012 · Updated: Sep 7, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    Curried pumpkin-peanut soup

    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.

    Curried pumpkin-peanut soup

    Spicy Pumpkin and Peanut Soup

    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!
    No ratings yet
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    Course: Main dish
    Cuisine: African
    Diet: Vegan, Vegetarian
    Keyword: pumpkin and peanut soup, vegan soup recipe
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 357kcal
    Author: Veg Kitchen

    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
    US Customary - Metric

    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

    Nutrition

    Calories: 357kcal | Carbohydrates: 35g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1236mg | Potassium: 927mg | Fiber: 10g | Sugar: 11g | Vitamin A: 12435IU | Vitamin C: 17mg | Calcium: 242mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    More Vegan Soups, Stews, and Chilis

    • Sweet Potato Lentil Soup (Vegan & Vegetarian)
    • Sweet Potato Black Bean Chili
    • Old-Fashioned Vegan Stew
    • Vegan Wonton Soup Recipe

    Reader Interactions

    Comments

    1. Stacy says

      October 01, 2014 at 9:48 pm

      Made this tonight and it was soooooo good!! Easy to make and great for this cool fall night!

    2. Nava says

      October 02, 2014 at 1:39 pm

      So glad you enjoyed it, Stacy! Credit where due, to this recipe's author, Dianne Wenz (aka VeggieGirl).

    3. Heather says

      November 11, 2014 at 10:59 pm

      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.

    4. Nava says

      November 12, 2014 at 8:18 am

      Heather, there are always good ways to live and eat frugally! I'd recommend for you Robin Robertson's book, Vegan on the Cheap.

    5. Becky says

      December 01, 2014 at 7:48 pm

      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!

    6. Renee says

      February 23, 2018 at 2:01 pm

      Good stuff! Thanks for the recipe.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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