Last year I created it a Curried Pumpkin Peanut Soup recipe using roasted pumpkin. It was a big hit with people, but some told me that they just didn’t have time to chop and roast a pumpkin. I hear ya – sometimes there just aren’t enough hours in a day. I’ve reworked the recipe so that it uses canned pumpkin puree, rather than roasted pumpkin. This dish will come together quickly on a busy weeknight, and there will be plenty of leftovers to for lunch at work the next day.
- 1 teaspoon olive oil
- 1 large onion, diced
- 1 tablespoon fresh grated ginger
- 2 large carrots, sliced
- 14 ounce can diced tomatoes
- 3 cups cooked kidney beans (I used 1 ½ cup each red kidney beans and white kidney beans)
- 2 cups vegetable broth
- 2 cups non-dairy milk
- 1 14-ounce can pumpkin puree (not pumpkin pie filling)
- 2/3 cup natural creamy peanut butter
- 2 teaspoons curry powder
- ½ teaspoon sea salt
- 4 cups fresh spinach, chopped
- ¼ cup roasted peanuts, chopped
- In a large soup pot, heat the oil over medium-high heat. Cook the onion for about 5 minutes, until translucent and fragrant.
- Add the ginger, carrots, diced tomatoes, kidney beans, broth, non-dairy milk and pumpkin puree to the pot. Lower the heat to medium and cook for about 30 minutes, until the vegetables have softened.
- Add peanut butter, curry powder and salt to the pot and stir to combine.
- Stir in the spinach and cook until it’s just wilted.
- Transfer to bowls and top with chopped peanuts.
Makes 6 – 8 servings