- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 193.5
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 632.0 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 5.5 g
- Protein: 5.3 g
Pumpkin Peanut Soup - vegan, inspired by WilliamsburgSubmitted by: BINGHAM37
IntroductionI'm still testing this recipe so please feel free to take the seasonings with a grain of salt. I'm still testing this recipe so please feel free to take the seasonings with a grain of salt.
Pumpkin, cooked, 3 cup, mashed
Westbrae, WestSoy Low Fat Soymilk Plain, 3 cup
Kroger Chicken Seasoning Mix, 3 tbsp
Onion powder, 1 tbsp
Minced Garlic, Dried, 3 tsp
cannelini bean drained, ALDI canned, one 15 oz can
Smucker's Natural Creamy Peanut Butter, 6 tbsp
Celery seed, .5 tsp
Pepper, black, .5 tsp
Nutmeg, ground, .5 tsp
Pepper, red or cayenne, .25 tsp
Cardamom, ground .25 tsp
maybe a cup or two of water (depending on the thickness you prefer)
Add a cup or two of water if you want to thin the soup.
Put all the other ingredients into a pot and bring up to a simmer but don't boil. Scrape the pumpkin flesh into a liquid cup measure and add to the pot, this recipe figures 3c pumpkin.
Use a hand blender to blend the soup smooth in the pot (or blend in batches in a regular blender).
Serve while hot or I think this soup might also be good cold. I've heard that a similar soup is even better the next day or two.
Serving Size: about 8 one-cup servings