This soup is one of the dishes I made at the recent team Hot From the Kettle cooking demos at Williams Sonoma, and it was a big hit. It's hearty enough to served as meal, but in small amounts it also makes an excellent appetizer.
(Note: Team Hot From the Kettle will be back at the Willams Sonomo in Upper Monclair on Saturday, December 8th cooking up holiday treats!)
Curried Pumpkin Peanut Soup
- 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 ounce can diced tomatoes
- 3 cups cooked kidney beans (2 cans)
- 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
- 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 roasteing, 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.