Thai pumpkin peanut soup

Helllooo friends!

I'm just popping in with a MUST. SHARE. recipe. Sometimes I make and eat things that I simply can't imagine not adding to my electronic compilation of recipes in the blogisphere.  This was one of them!

Thai pumpkin peanut soup. Soooo creamy. Soooo flavorful. It has one of our favorite fall/winter veggies - pumpkin! - plus traditional Thai flavors - coconut, curry paste, peanut, lime juice, a bit of fish sauce. This soup is a wonderful cold weather meal. It's creamy, spicy, and oh-so-flavorful.

A little story to support its awesomeness: I told my husband what we were having for dinner the afternoon before I made it - "pumpkin soup, plus some crusty fresh bread on the side" - and his response was, "Oh... okay... um... can you make sure there's plenty of bread?" Ha! He's not a huge fan of soups, especially vegetarian soups, so I guess the thought of pumpkin soup did a whole lot of nothing for him. But when he tasted it? I heard "MMMMM! Oh my god mmmmmm! This is unreal!" He could not stop raving about it as he devoured the bowl, then had more for lunch the next day. He has since asked for me to make it again. It really is that good.

Give it a try! It may look kinda fancy (why thank you) but it's really easy, and ready in 30-45 minutes, if you have a blender!

Thai Pumpkin Peanut Soup
For 4 servings

-1 can organic pumpkin puree
-1 can coconut milk
-2 cups organic chicken stock
-1/4 cup natural peanut butter
-2 tbsp thai red curry paste (find in the international aisle)
-2 tbsp butter
-1 small onion, roughly chopped or sliced
-2 cloves garlic, roughly minced
-3 tbsp honey
-1 tsp fish sauce
-1 tbsp lime juice
-1 tbsp sriracha (more or less based on your spiciness prefs)
-Salt and pepper

Toppings (optional):
-2 tbsp plain greek yogurt mixed with 2-4 tbsp almond milk (or milk of choice) until desired pour-able consistency is reached - this helps cool down the spiciness factor
-Fresh cilantro OR a handful of cilantro blended in a food processor with 2 tbsp each of olive oil and red wine vinegar (as pictured) - this adds some nice acidity

-Melt the butter in a medium or large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté for another 30-60 seconds.  Add the red curry paste and cook for about a minute, stirring. Add in the pumpkin and continue stirring for another minute.
-Pour in the coconut milk, chicken stock, peanut butter, honey, fish sauce, lime juice, and sriracha. Add a pinch of salt and pepper. Stir to combine the ingredients. Turn heat to high and bring to a boil. Once boiling, reduce heat and simmer for 10-15 minutes, stirring regularly.
-Carefully pour the hot soup into a blender. Cover and puree until completely blended. Return to pot. Continue cooking over low heat for 3-5 minutes until ready to serve. Add more salt and pepper to taste if needed.
-Pour into bowls and top with desired toppings.

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  1. This isn't vegetarian at all....

    1. ha true, but almost! for us, no meat = a rare "vegetarian" dinner. this could very very simple be made TRULY vegetarian though- veggie stock could obviously be used to replace the chicken stock.

    2. oh, and the fish sauce could be left out!



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