Entrées Soups

Curried Pumpkin and Peanut Stew

This vegetable forward stew can be useful in handling food waste in the kitchen and meet the needs of healthy eating for Flexitarians or Vegetarians with minimal adaptation
  • 8 Portions



Canola oil (or other light flavored oil)

1/4 cup

Minor’s Tikka Masala Curry Conc.

2 Tbsp

Onion, large, yellow, ¼” slice pole to pole


Garlic, minced

1 Tbsp

Jalapeno pepper, small, seeded and diced (to taste)


Peanut butter (plain, roasted only with no salt)

1/2 cup

Tomato paste

1 Tbsp

Libby’s 100% Pure Pumpkin

1/2 cup

Minor’s Sautéed Vegetable Base Conc.

5 tsp

Rustic Cut Tomatoes, Dei Fratelli or crushed tomatoes

26.46 oz

Water5 cups

Butternut Squash, diced, ¼”

1 cup

Carrot, peeled, diced, ¼”

1 cup

Celery, diced ¼”

1 cup

Potato, diced ¼”

1 cup

Red bell pepper, diced ¼”

1 cup

Chickpea can, drained and rinsed

15.5 oz

Petit Peas, frozen

1 1/2 cups

Zucchini, diced ¼”

1 cup

Zest of 1 lemon


Lemon Juice

3 Tbsp

Salt and Pepper

to taste

Freshly chopped cilantro for garnish




  1. In a large soup kettle over medium flame, sauté onions until translucent. While stirring continuously, add curry concentrate and continue to sauté until aromatic, approx. 30 sec.
  2. Add garlic, jalapeno, peanut butter, tomato paste and pumpkin to pot. Continue to cook for 1-2 min.
  3. Add base concentrate, tomatoes and water, stir to combine
  4. Add squash, carrot, potato, and bell peppers
  5. Cover pot and simmer for 1 hour or until vegetables are tenderand flavors are melding
  6. Add drained chick peas, peas, zucchini, and lemon zest and juice. Simmer uncovered for 10-15 min.
  7. Adjust seasoning with salt, pepper and acidity – preferably fresh lemon juice
  8. Garnish soup with chopped cilantro