Vegan Curried Peanut Pumpkin Soup Recipe | Yummly

Vegan Curried Peanut Pumpkin Soup

DIANNE'S VEGAN KITCHEN
13Ingredients
75Minutes
350Calories
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Ingredients

US|METRIC
  • 5 cups pumpkin (cheese, kabocha squash or butternut squash, about 3 pounds; peeled, seeds removed and cubed)
  • 2 1/2 cups vegetable broth
  • 1 onion (large, diced)
  • 1 tablespoon ginger (fresh grated)
  • 2 large carrots (sliced)
  • 14 ounces diced tomatoes
  • 3 cups kidney beans (cooked, I used 1 ½ cup each red kidney beans and white kidney beans)
  • 2/3 cup creamy peanut butter (natural)
  • 2 teaspoons curry powder
  • 1/2 teaspoon sea salt
  • 2 1/2 cups milk (non-dairy)
  • 4 cups fresh spinach (chopped)
  • 1/4 cup roasted peanuts (chopped)
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    NutritionView More

    350Calories
    Sodium31% DV740mg
    Fat28% DV18g
    Protein39% DV20g
    Carbs12% DV36g
    Fiber24% DV6g
    Calories350Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol10mg3%
    Sodium740mg31%
    Potassium1520mg43%
    Protein20g39%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber6g24%
    Sugars14g28%
    Vitamin A370%
    Vitamin C110%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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