Creamy Peanut and Pumpkin Soup

We can’t seem to get enough pumpkin soup during the holiday season, but we don’t like sticking with just one pumpkin soup recipe. The more variety, the better. This warm, wonderful and nutty vegan soup recipe features peanut butter and an Asian peanut sauce. Serve it up for dinner or as a holiday vegan side dish.
We can’t seem to get enough pumpkin soup during the holiday season, but we don’t like sticking with just one pumpkin soup recipe. The more variety, the better. This warm, wonderful and nutty vegan soup recipe features peanut butter and an Asian peanut sauce. Serve it up for dinner or as a holiday vegan side dish.

Creamy Peanut and Pumpkin Soup

Recipe created by Jennifer Cafferty

Ingredients:

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• 1 tablespoon olive oil

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• 1/2 medium yellow onion, chopped

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• 2 cloves garlic, minced

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• 1/2 teaspoon smoky paprika

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• 1 (28-ounce) can diced tomatoes, divided

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• 1 (12-ounce) can pumpkin

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• 1 (14.5-ounce) can vegetable broth

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• 2 tablespoons San-J Thai Peanut Sauce (contains honey)

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• 2 tablespoon creamy peanut butter

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• 1 teaspoon brown sugar

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• Chopped chives and peanuts, for garnish

Directions:

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1. Heat a 4 quart saucepan over medium heat. Add the oil and onion and stir occasionally while sautéing for 2 minutes. Add the garlic and sauté for 30 seconds, making sure not to burn the garlic. Stir in the paprika.

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2. Add half of the can of tomatoes with the juice (save the other half for the end of the recipe), pumpkin, broth, San-J Thai Peanut Sauce, peanut butter and brown sugar. Bring to a boil and then reduce to a simmer. Cover and simmer over low heat for 30 minutes.

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3. Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.

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4. Ladle into bowls.

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5. Sprinkle with chopped chives and peanuts as a garnish.

More tasty vegan soup recipes!