Pumpkin Potato Peanut Stew

This entry was posted in Fall Vegetables Pumpkin Recipes Fall Vegetables Recipes and tagged community supported agriculture CSA pumpkin potato peanut stew pumpkin soup recipe Stonebridge Farm vegan recipe vegetarian recipe on by
Pumpkin Potato Peanut Stew
Serves 6
This soup is a great way to use pumpkin or squash that you've roasted and frozen (maybe leftover from making pumpkin pie). If you don't have any handy, you can roast one and freeze the leftovers for next time or you could use canned pumpkin.
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 1 red pepper, chopped
  2. 1 medium red onion, diced
  3. 2 cloves garlic, pressed
  4. 2 Tbl chopped ginger or 1 Tbl dried ginger powder
  5. 2 cups pumpkin or squash puree (if frozen, thaw first)
  6. 4 cups veggie broth
  7. 1 tsp allspice
  8. 1 6-oz can tomato paste
  9. 1-2 cups potatoes cut in 2-inch chunks
  10. 1 cup real peanut butter
  11. 1 14-0z can/box coconut milk
  12. Chopped peanuts for topping
Instructions
  1. In 3 Tbl olive oil, saute red pepper, red onion, garlic, and ginger until softened.
  2. When softened, add pumpkin or squash puree, veggie broth, allspice, and tomato paste.
  3. Puree with immersion blender until smooth.
  4. Add potatoes and bring to a boil.
  5. Lower heat, and simmer for 50 minutes, until potatoes are tender.
  6. Stir in peanut butter and coconut milk (these can be whisked together first to make blending easier—or just do it in the pot).
  7. Simmer 5-10 minutes, until blended and smooth.
  8. Top with chopped peanuts and serve.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/