Made with minimal, whole food ingredients, this vegan pumpkin soup with a peanut butter twist recipe is a hearty, healthy soup that everyone will enjoy this fall season!
This plant based pumpkin and peanut butter recipe is a unique twist on classic pumpkin soup.
You might already know how much peanut butter my family eats on a daily basis (it’s a lot!), so it’s probably no surprise that I found a way to include it in this pumpkin soup.
The inspiration for this flavor combination actually came from a friend. We went to their house for dinner a while back and they served us a delicious pumpkin soup. The wife stirred peanut butter into her bowl of soup and I thought that was the most brilliant idea!
Adding peanut butter to my vegan pumpkin soup creates a creamy richness to this soup, while still keeping it light and healthy. We love drizzling some coconut cream on top and serving this soup with either a crusty sourdough bread or this wonderful artisan bread.
Basic Vegan Pumpkin Soup Ingredients
This soup recipe requires minimal ingredients and basic cooking skills. Simply put… it’s easy to make!!
The base of this soup is made from the following ingredients:
- Fresh ginger
- Pumpkin (obviously)
- Vegetable broth
After all of these ingredients have simmered for about 10 minutes and the pumpkin is fork tender, you simply puree everything until smooth using an immersion blender.
Add in some cumin for warmth, peanut butter for riches and salt and pepper to bring out the flavor before pureeing again until smooth.
To serve, I like to drizzle some coconut cream on top and sprinkle on some pumpkin seeds and freshly ground black pepper.
Most peanut butter (I use my homemade peanut butter) is already salted, so keep that in mind when you add in the salt. I started with just a pinch and added more as needed!
How I Use My Leftover Pumpkin Soup
Leftovers are great, but nobody ever wants to feel like they’re eating the same meal three nights in a row.
One way I like to jazz up any leftovers from this delicious vegan pumpkin soup recipe is to use the soup as a pasta sauce.
The day after we enjoyed this soup for dinner, I simply boiled some pasta and added the pasta to this soup. With some green peas, sautéed mushrooms and a touch of soy sauce for umami, this pumpkin peanut butter soup made a delicious pumpkin pasta dish!
We also like to use leftover vegan soup as more of a dipping sauce than the main course. Sometimes I’ll make some hearty grilled cheese sandwiches and pair them with a small amount of soup for dipping. It allows us to keep eating up leftovers, while keeping dinner new and fresh.
How do you re-purpose leftover soup?
I’d love to know if you give this vegan pumpkin soup with a peanut butter twist a try!
Please leave a comment down below and if you enjoyed this recipe be sure to give the recipe a 5 star rating and share it with others.
I’d also love to see a photo of the soup, so be sure to take a picture and tag @theconscientiouseater on Instagram!
Other Healthy Vegan Soup Recipes
- 1/2 tablespoon olive oil
- 1 tablespoon minced, fresh ginger
- 2.4 lbs (1.2 kg) pumpkin, peeled and cubed (about 6-7 cups)*
- 1 onion, sliced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup water
- 1/4 cup natural peanut butter
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: coconut cream for garnish
- In a large sauce pan, heat the olive oil and sauté the minced ginger until fragrant, about 2 minutes.
- Add in the next few ingredients, from the pumpkin to the water, and bring everything to a boil. The liquid will probably not cover the pumpkin completely and that's okay. Reduce the heat to a simmer and allow the soup to simmer for 10 minutes or until the pumpkin is fork tender.
- Using an immersion blender, puree the soup until smooth.
- Add in the peanut butter, cumin, a pinch of salt and pepper and blend again. Taste and add more cumin, peanut butter or salt as desired.
- Serve with a drizzle of coconut cream.
*The weight of the pumpkin is before you cut the skin off. You don't have to be exact, just aim for about 6-7 cups of peeled, cubed pumpkin.
Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 159Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 639mgCarbohydrates 12gNet Carbohydrates 0gFiber 2gSugar 5gSugar Alcohols 0gProtein 5g