Quick Pumpkin Peanut Butter Soup
Prep time
Cook time
Total time
This recipe is from Levana, author of Levana Cooks Dairy-Free! This flavor lineup is unbeatable, and makes such a strong statement you have nothing more to  do than to bring all ingredients to a boil, and blend. Be sure to use pumpkin puree, NOT pumpkin pie mix!
Serves: 6 servings
  • 12 cups (3 quarts) water
  • 1 15 ounce can coconut milk
  • ¼ cup toasted sesame oil
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 2-3 tablespoons curry powder
  • ⅓ cup brown sugar or sucanat, or honey
  • Salt and pepper to taste
  • 2 large cans all-natural pumpkin puree (health-food stores)
  • ½ cup peanut butter
  • 4 scallions, sliced very thin
  • 4 sprigs cilantro, tough ends removed, minced
  1. Bring the first set of ingredients to a boil in a wide bottom pot.
  2. Reduce the heat to medium and whisk in the pumpkin and peanut butter, and cook 5 more minutes.
  3. Turn off the flame, and stir in the scallions and cilantro.
  4. Adjust texture and seasonings.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soup/quick-pumpkin-peanut-butter-soup-vegan-gluten-free-soy-free