Take Heart!
From Christian Vegetarian Association (CVA)

Pumpkin Peanut Soup

Makes 6 8 servings


4 to 5 cups sugar pumpkin, kabocha squash or butternut squash, peeled, seeds removed, and diced
2 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 cup each
red kidney beans and white kidney beans)
2/3 cup natural creamy peanut butter
2 teaspoons curry powder
teaspoon sea salt
2 cups plain unsweetened nondairy milk
4 cups fresh spinach, chopped
cup roasted peanuts, chopped


Preheat oven to 400 F. Line a baking sheet with parchment paper and roast the pumpkin for 20 minutes, until fork tender. Let cool slightly.
While the pumpkin is roasting, combine the broth, onion, ginger, carrots, tomatoes, and kidney beans in a large pot over medium heat and cook for about 30 minutes, until the vegetables have softened.

Add the curry powder and peanut butter and mix to incorporate.

Place the roasted pumpkin and nondairy milk in a food processor or blender and process until smooth, stopping to scrape down the sides if necessary.

Add the pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the salt. Cook for several more minutes, until heated throughout. Add more broth or non-dairy milk if the consistency seems too thick.

Curried pumpkin-peanut soup

Stir in the spinach and cook until its just wilted. Transfer to bowls and top with chopped peanuts.