Appetizers / Soups / Salads

Pumpkin Peanut Soup - vegan, inspired by Williamsburg is for Soup.

Pumpkin Peanut Soup - vegan, inspired by Williamsburg takes 15 minutes to prepare.

Pumpkin Peanut Soup - vegan, inspired by Williamsburg takes 120 minutes to cook.

Pumpkin Peanut Soup - vegan, inspired by Williamsburg makes 8 servings.

The ingredients for Pumpkin Peanut Soup - vegan, inspired by Williamsburg are:

Pumpkin, cooked, 3 cup, mashed
Westbrae, WestSoy Low Fat Soymilk Plain, 3 cup
Kroger Chicken Seasoning Mix, 3 tbsp
Onion powder, 1 tbsp
Minced Garlic, Dried, 3 tsp
cannelini bean drained, ALDI canned, one 15 oz can
Smucker's Natural Creamy Peanut Butter, 6 tbsp
Celery seed, .5 tsp
Pepper, black, .5 tsp
Nutmeg, ground, .5 tsp
Pepper, red or cayenne, .25 tsp
Cardamom, ground .25 tsp
maybe a cup or two of water (depending on the thickness you prefer)

Here is how you make Pumpkin Peanut Soup - vegan, inspired by Williamsburg:

Cook pumpkin thoroughly (split open & de-seed then bake for an hr at 375 or so... or use canned, but if you use canned you will probably need to add a cup of water to the soup).Put all the other ingredients into a pot and bring up to a simmer but don't boil. Scrape the pumpkin flesh into a liquid cup measure and add to the pot, this recipe figures 3c pumpkin. Use a hand blender to blend the soup smooth in the pot (or blend in batches in a regular blender).Serve while hot or I think this soup might also be good cold. I've heard that a similar soup is even better the next day or two.Serving Size:?about 8 one-cup servings

The nutritional information for Pumpkin Peanut Soup - vegan, inspired by Williamsburg is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 193.5

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 632.0 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 5.5 g
• Protein: 5.3 g

The dietary needs meet for Pumpkin Peanut Soup - vegan, inspired by Williamsburg is Vegan