It's officially pumpkin season! Woot woot! Celebrate! Now is the time of year where we like to cram pumpkin deliciousness in just about everything and I am totally game. I need pumpkiness, and I need it now! 10 minutes from now to be precise. Oh, and I can deliver. This soup takes only 10 minutes to make. No really, I promise. No chopping, no blending, no patience. Now THAT is my kind of recipe.
Just heat up the Thai red curry paste, then dump everything in, whisk, heat through, and serve. Do a little drizzle of coconut milk and Sriracha if you want to be all fancy pants, and then amaze guests or your family at your speedy geniusness.
Speedy, check, but is it good? Psssh, shame on you for even asking. Thai curry + peanut butter + pumpkin = most definitely a good thing. Creamy, rich, comforting, it's like a hug from the inside out. Perfectly satisfying for a chilly Fall day.
This is super quick, ready? Put a big 'ol pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it's heating up. After about 1 minute it will to stick to the pan and become fragrant.
Now just dump in the rest of the ingredients. The broth, veggie stock, pumpkin, coconut milk, peanut butter, and seasonings. Whisk to combine and cook until hot and bubbly. That's it! Garnish your way to a beautiful bowl and serve up that liquid heaven.
(click stars to vote)
10 Minute Thai Peanut Butter & Pumpkin Soup
Servings:
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Ingredients
- 2 tablespoons Thai red curry paste
- 1 L vegetable broth (4 cups)
- 1 796ml can pumpkin purée (3 ½ Cups)
- ¼ cup natural peanut butter
- 1 cup coconut milk
- 2 tablespoons soy sauce, (or to taste)
- 2 tablespoons agave or maple syrup
- 2 tablespoons Sriracha, (optional)
- Lime, cilantro, coconut milk, or more Sriracha for garnish
Instructions
- Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it’s heating up. After about 1 minute it will to stick to the pan and become fragrant.
- Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
- Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.
Nutrition
Bon Appetegan!
Sam
Helen says
Does this use canned coconut milk with the high fat or does this use coconut milk in the box?
Jess @ It Doesn't Taste Like Chicken says
We recommend the canned coconut milk.
Heather says
Oh my goodness this is so delicious! I was not expecting such a quick and easy soup to be this tasty! My 8 year old loved it too and asked, “Is there anymore soup?” when I told her yes she said, “GOOD!” Lol we couldn’t stop “mmm”ing while eating it. I followed the recipe exactly, garnishes and all, and we are absolutely obsessed!! Can’t wait to make this for family and friends. Thank you Sam!
Jess @ IDTLC Support says
It's always nice to hear when kids enjoy the recipes too. Hooray!
Christiane says
So easy and so great for Fall season! I did not put agave in it, it was perfect without it. I used the Thai Kitchen red curry paste.
Sam Turnbull says
So happy you enjoyed it!
Christine Scalfo says
Would I be able to share this recipe in my newsletter with a link back to this page?
Jennifer says
I absolutely found this recipe to be so delicious. I will definitely be making it again. Thank you so much.
Linda says
This soup is so easy and so yummy! The entire family loved it! Thank you!
Anne says
Could you use 1/4 cup of powdered peanuts like PB2 for the peanut butter?
Shanasy says
I was weirded out by the strangeness of mixing peanut butter and pumpkin. However, if a recipe calls for sriracha...I’m in! I tried it and it is probably my very favorite soup now! Sam you are BRILLIANT! I did everything as you said except I did run it through my vitamix for a smoother texture and OMG....this soup is addicting!!!! Thank you so much! I appreciate you and all your wonderful recipes!
Emily Campbell says
I put this soup in my high powered blender and it was dramatically better after. It got really creamy and emulsified.
highly recommend blending it. really good.
Kortneii MacKenzie says
Had some left over pumpkin puree and coconut milk from other recipes and happened upon this recipe today and bam threw it all together with lime zest on top and wow one tasty quick dinner! Definitely recommend this for a quick meal. Yum. Thanks
Simonne Marrocco says
Omgggg this was sooooo delicious!!!
Ruth Prokesch says
Hi Sam!
Another amazing, and super quick and easy recipe. I had all the ingredients on hand, although I didn't follow the quantities to the letter. I didn't want 1/3 can of coconut milk left over, and chose to use light because I prefer my soups less thick. I was short some pumpkin because I had most of a can frozen and wanted to use it. It was spicy enough for me without the optional Sriracha sauce.
But that is the joy with soup. It's not an exact science. You work with what you have/love/want to use up. And it turns out delicious. The only complaint I've heard about soup I make frequently is "Mom, it doesn't taste the same as it did last time." Bahahahaha!
You're the best Sam, have a Happy Canadian Thanksgiving long weekend!
We have so much to be thankful for.
Assya says
What a great idea! I didn't have pumpkin puree so I thought a fresh butternut squash would do nicely instead. It took a bit more time to prepare since I had to cut it, steam it and make a puree but it was worth it. It was delicious. My boyfriend and I loved it. Next time I have a pumpkin I'll try this recipe again. =)
Sam Turnbull says
Wonderful! So happy you enjoyed it 🙂
Kailah Sprowl says
I love this recipe (have made it probably about 6 times now) but does anyone else have problems with the peanut butter separating? I'm using plain old smooth Kraft. There's like small chunks of peanut butter floating throughout my soup when I make it.
Sam Turnbull says
I always use natural peanut butter for all my cooking. "Regular" peanut butters have lots of added ingredients so I'm guessing that's the problem. 🙂
Kim says
I highly recommend using all natural peanut butter (I use Laura Scudders chunky if I can't get to whole foods to get fresh) because it's only peanuts. You have to stir the jar a LOT (sometimes I've spent five minutes) to get it all mixed well, but I've never had it separate in anything I cook with it.
Mary P says
This was awful. You would have been better to start out with the traditional Thai curry, ginger, lemon grass and then add from there. This has no flavor. I had been waiting all week to make it.
Sorry!
Sam Turnbull says
The flavour mostly comes from the curry paste you purchase. My go to is Thai Kitchen. Perhaps the curry paste you used wasn't very flavouful?
Kim says
What you're starting with has no place in a Thai curry peanut soup, even one with pumpkin in it. I've made a lot of different versions of this, and none of them have lemongrass. The flavor comes from the basic ingredients: good red curry paste, good peanut butter, pumpkin and coconut milk, a long with seasoning and toppings. You don't like it, fine. But it would not be better with your addition of lemongrass. Lots of Thai recipes don't have lemongrass in them.