Thai Pumpkin Soup with Peanut Butter
Experience the ultimate fusion of bold Thai flavors and creamy comfort with this Thai Pumpkin Soup with Peanut Butter. This vibrant, silky soup combines the earthiness of rich pumpkin puree with the creaminess of coconut milk and the nutty depth of peanut butter, all elevated by zesty lime juice and the kick of red curry paste. Aromatic garlic, freshly grated ginger, and a touch of tamari or soy sauce add an extra layer of depth, making every spoonful a tantalizing taste journey. Perfect as a hearty appetizer or a light meal, this soup is ready in just 40 minutes and ideal for chilly evenings. Garnished with fresh cilantro and crushed peanuts for a satisfying crunch, it's a gluten-free, dairy-free dish that's as nourishing as it is flavorful. Perfectly balanced and beautifully spiced, this recipe is your next go-to for cozy, global-inspired dining!
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Recipe Information
Ingredients
- 500 grams pumpkin puree
- 400 milliliters coconut milk
- 500 milliliters vegetable broth
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 3 tablespoons peanut butter (creamy or natural)
- 1 tablespoon lime juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar (optional)
- 1 tablespoon vegetable oil (e.g., coconut or neutral oil)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 tablespoons crushed peanuts (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large pot, heat the vegetable oil over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic, grated ginger, and red curry paste. Cook for another 1-2 minutes until fragrant.
Add the pumpkin puree and stir to combine with the aromatics.
Slowly pour in the vegetable broth and coconut milk, stirring well to combine.
Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes, allowing the flavors to meld together.
Stir in the peanut butter, lime juice, soy sauce, brown sugar (if using), salt, and black pepper. Mix until the peanut butter is fully incorporated.
Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to your preference.
Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.)
Allow the soup to simmer for another 5-10 minutes to thicken slightly.
Serve hot, garnished with chopped fresh cilantro and crushed peanuts.
Nutrition Facts
Calories |
1213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4312 mg | 187% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 66.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3081 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
