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.

Ingredients:

• 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

Directions:

1. In a large soup pot, heat the oil over medium-high heat. Cook the onion for about 5 minutes, until translucent and fragrant. 
2. 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.
3. Add peanut butter, curry powder and salt to the pot and stir to combine.
4. Stir in the spinach and cook until it’s just wilted.
5. Transfer to bowls and top with chopped peanuts.

Makes 6 – 8 servings