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–+ servings
4.50 from 2 votes

Thai Pumpkin Peanut Soup

This soup takes just 10 minutes to make. It is so creamy and satisfying. Perfect recipe for chilly days. 
Cook Time10 minutes
Total Time10 minutes
Servings: 8
Ingredients
  • 2 tablespoon(s) Thai red curry paste
  • 1 L vegetable broth (4 cups)
  • 1 796ml can(s) pumpkin purée (3 1/2 Cups)
  • 1/4 cup(s) natural peanut butter
  • 1 cup(s) coconut milk
  • 2 tablespoon(s) soy sauce (or to taste)
  • 2 tablespoon(s) agave or maple syrup
  • 2 tablespoon(s) Sriracha (optional)
  • Optional toppings for Thai pumpkin peanut soup: Lime wedges, chopped cilantro, coconut milk, Sriracha or other hot sauce
US Customary - Metric
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.
Notes
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Calories: 132kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 878mg | Potassium: 128mg | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 1.3mg

Find it online:

https://www.easyveganmealplan.com/recipe/wprm-10-minute-thai-peanut-butter-pumpkin-soup/