Peanut Pumpkin Soup with Mushrooms and Kale

This soup comes together very quickly and is a hearty, substantial meal. I was happy to have it on a rainy evening.

1 Tbsp vegetable oil
1 large onion, coarsely chopped
8-10 cloves garlic, minced
1 tsp ginger
1 tsp black pepper
pinch of salt
chili powder as desired (I used ½ tsp Vulcan Fire Salt)
2 cups sliced mushrooms
⅓ cup peanut butter
1 15oz can pumpkin (about 1 3/4 cups pumpkin puree, not pumpkin pie mix)
2 cups vegetable broth
1-2 tomatoes, diced, juice included
½ pound kale, chopped into bite-sized pieces
¼ cup lime juice
1 tsp agave nectar (a pinch of sugar will do if you don’t have agave)
⅓ cup nutritional yeast (optional)
a few handfuls of peanuts (you can crush them if you want to, or just throw whole nuts in)

Heat oil in your soup pot. Saute the onions over medium heat until translucent, then add the garlic, ginger, pepper, salt, and chili powder. Stir in the mushrooms and let them cook for a few minutes. Add the peanut butter, pumpkin, veg broth, and tomato. Stir this all together until it’s all combined in a soup-like manner, then add the kale. Let it simmer until the kale is cooked to the texture you like, then add the lime juice, agave, and nutritional yeast. Stir in the peanuts and serve!

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