Rich and creamy pumpkin soup with a winning secret ingredient, peanut butter! This pumpkin peanut butter soup is made completely from scratch and will be the star on any holiday table or cozy fall supper.
Author: Abra Pappa, MS, CNS, LDN
8cupsfresh pumpkin puree
1cupcreamy peanut butter
14ouncescoconut milk(1 can)
2tspChinese five-spice powder(or 1 tsp cinnamon)
1/4tsp cayenne pepper
vegan coconut yogurt (plain)
Fresh Roasted Pumpkin
Purchase a "pie pumpkin" or also called a "sweet pumpkin" they are typically around 2-4 lbs. On average each "pound" will yield about 1 cup of pumpkin puree. I roasted two 4lb. pie pumpkins and ended up with just under 8 cups of pumpkin puree.
Using a sharp knife, carefully cut the pumpkin in half lengthwise. Use a sharp spoon or ice cream scoop to scoop out all seeds and strings. (reserve the seeds for roasting!)
Drizzle the pumpkin with olive oil, salt, and pepper. Line a cookie sheet with parchment paper and place the pumpkin halves skin side down.
Using the tip of a sharp knife, carefully place a few slits in the skin of the pumpkin.
Roast in a 375° oven for 40 minutes to 60 minutes. It will entirely depend on the size of your pumpkin. My 4lb. pumpkin took the full hour.
Remove from oven and allow to cool. When cool enough to handle scoop out the flesh and set aside. (I was able to lift the pumpkin skin off entirely from the flesh.)
In a large pot over medium-high heat, melt coconut oil. Add sliced leeks and 1/4 tsp salt. Saute for 5-8 minutes or until leeks are soft and creamy.
Add vegetable stock, pumpkin puree, peanut butter, coconut milk and spices to pot. Stir well to combine (I used a whisk), and allow to simmer for 15 minutes.
Working in batches add soup to a high-speed blender and blend until smooth, return to pot and taste for seasoning adding more salt if needed.
Serve with a drizzle of sriracha and a spoonful of vegan (plain, unsweetened) coconut yogurt.