Spicy Pumpkin Peanut Vegetable Soup
Every so often we try a new recipe that absolutely knocks our socks off!
Last night's stew/soup falls into that category. It's a bit of a riff off of Robin Robertson's "Vegan on the Cheap", Peanutty Pumpkin Stew . This easy spicy hearty comfort soup is loaded with nutrition. Just check out the nutrition facts. Wild, huh?
It will definitely go on our "short list" of favorite stews/soups.
It's a spicy one--but, in a good way! Got my nose running. The Lab Rat's, too. Not into spicy? Just add the chiles & the curry slowly.
And on day two--it was even better--dense deliciousness. It had magically turned into stew.
This soup/stew is definitely a nutrient/taste powerhouse, superbly combining all my favorites. Pumpkin, potatoes, peas, peanut butter, tomatoes, & black beans.
I hope you enjoy this as much as we did. Please let me know.
Adapted & enlightened from Robin Robertson's, "Vegan on the Cheap".
Serves 6 (2 cups per serving)
1 large onion, chopped
2 medium/large carrots, chopped
2 medium potatoes, chopped
1 garlic clove, chopped
1 (14.5 ounce) can of crushed tomatoes (I used Muir Glen Fire-Roasted)
1 (16 ounce) can of solid-pack pumpkin
1/3 cup of 100% natural peanut butter (or a combo of PB2 or Better'n Peanut Butter)
2 tablespoons of low-sodium soy sauce
2 teaspoons of sweet or regular curry powder
2 cups of low-sodium vegetable broth
1 (15.5 ounce) can of no-salt black beans, drained & rinsed (or 1 1/2 cups homemade)
1 (4 ounce) can of chopped green chiles, drained (can use fresh)
1 1/2 cups of frozen peas, thawed
1/4 cup of dry roasted, unsalted peanuts, chopped (optional garnish)
2 tablespoons of fresh parsley, chopped (optional garnish)
1. Preheat a large soup pot on medium, before adding the onions, carrots, potatoes & garlic. "Dry" saute by covering the pot, & cooking until softened, about 7 minutes, allowing the onions to "sweat". Take a peek every 2 minutes or so, stir, & add a few tablespoons of vegetable broth if the vegetables start to stick--to deglaze the pot.
2. Once the vegetable are nicely softened, stir in tomatoes, pumpkin, peanut butter, soy sauce, curry powder & vegetable broth, stirring after each addition until well blended.
3. Add the beans, chiles, & any salt or pepper you might prefer--to taste. Simmer, stirring occasionally, until the soup is hot and the flavors are nicely blended together--about 20 minutes.
4. Add the peas right before serving--mixing into the soup.
5. Garnish with a sprinkle of chopped peanuts & parsely.
Nutritional Info--Based on a 2 cup serving size