Quick Pumpkin Peanut Butter Soup


Special Diet Notes: Quick Pumpkin Peanut Butter Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, vegan, plant-based, and vegetarian.

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.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: