Pumpkin Peanut Soup
Vegetarian & Vegan Recipes
Vegetarian & Vegan Recipes
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Ingredients

  • Makes 6 – 8 servings
  • 4 to 5 cups cheese pumpkin, kabocha squash or
  • butternut squash (about 3 pounds); peeled, seeds removed and
  • cubed (see tip on making winter squashes easier to cut and peel, below)
  • 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 (I used 1 ½ cup each
  • red kidney beans and white kidney beans)
  • 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

Instructions

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