Vegan Pumpkin Peanut Butter Soup
Recipe by Abra Pappa.
Ingredients
2 large leeks
1 tablespoon of coconut oil
8 cups of pumpkin puree
1/2 cup of creamy peanut butter
4 cups of vegetable stock
14 ounces of coconut milk
2 teaspoons of salt
2 teaspoons of Chinese five-spice powder
1/4 teaspoons of cayenne pepper
Instructions
- Purchase a “pie pumpkin” or “sweet pumpkin”. (They are typically 2-4 lbs.) On average each “pound” will yield about 1 cup of pumpkin puree. (For example, roast two 4lb. pie pumpkins and end 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 375F-degree oven for 40-60 minutes, depending on the size of the pumpkin. (A 4lb. pumpkin will likely take a full hour.) Remove from the oven and allow to cool. When cool enough to handle, scoop out the flesh and set aside.
- 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 the pot. Stir well to combine (a whisk is helpful), 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.
