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Nutritional Info
  • 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

View full nutritional breakdown of Pumpkin Peanut Soup - vegan, inspired by Williamsburg calories by ingredient
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Pumpkin Peanut Soup - vegan, inspired by Williamsburg

Submitted by: BINGHAM37

Introduction

I'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.
Number of Servings: 8

Ingredients

    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)

Tips

Add a cup or two of water if you want to thin the soup.


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Directions

Cook pumpkin thoroughly (split open & de-seed then bake for an hr at 375 or so... or use canned, but if you use canned you will probably need to add a cup of water to 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






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