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.
- 2 Tablespoons Thai Red Curry Paste
- 4 Cups Vegetable Stock
- 1 796ml (3½ Cups) Canned Pureed Pumpkin (not pumpkin pie filling!)
- 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 Sriracha for garnish
- 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 stock, pureed pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha if using. 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.
Bon Appetegan!
Sam
This was absolutely delicious. My housemates keep sniffing my pot of what’s left. I have to admit since I only had a cup of broth left, I made this more with water and the flavors are delicious. I’m looking forward to it getting frozen and reheated for work. This will definitely fall in a regular soup rotation over here.
Woohoo! So happy you enjoyed it, Heather 🙂
Loooooooooove!!!!!!!!
YAY!!!! 🙂
Made this last night for dinner… and am seriously looking forward to the leftovers! Very delicious and super easy to make… which makes it even more awesome! I can’t wait to try more of your recipes!
Yay! So happy you loved it Christine. I hope you will love many more of my recipes too 😀
Sam, I love this soup! I am going in for surgery soon and since I will be flat on my back for awhile I am freezing a bunch for my husband to heat up for some dinners! This is hands down my favorite soup! Thanks for creating it 🙂
Good luck with the surgery Liz! I hope you heal quickly and painlessly. So happy you love the soup so much, I hope it helps you heal 🙂
I prefer sweet potato over pumpkin would that work in this recipe as a replacement ?
Yes I think that would work fine. You could either use canned pureed sweet potato, or mash your own sweet potatoes for this dish.
Thank you !
also i wanted to add for those that are allergic to nuts (like me) trader Joe’s sunflower seed butter taste just like peanut butter! I have tried other brands but they came up short when it came down to texture and flavor 🙂
Great tip! Thanks for sharing 🙂
Can you use Vegetable broth vs stock? I dont even know what the difference is, but only have broth on-hand. Thanks!
Yes! They are the same thing. Enjoy! 🙂
The only change I made was to add some fresh greens to the bottom of the bowl. (about 1 min in the microwave to wilt it a little). This soup is AMAZING! Perfect blend of curry, peanut butter and coconut. Flavorful, filling, comforting…I literally licked the bowl! Can’t wait for tomorrow so I can have it for lunch again. Or maybe I’ll have it for dinner…
Hahaha!! That’s awesome!!! I’m so happy you loved the soup Alyssa. The wilted greens sound like a fab addition. 🙂
We tried this recipe for dinner tonight on top of some basmati rice and red lentils and loved it! You don’t even really have to measure if you buy the right can/carton size which makes this all the better for a quick work night meal. I lost the flavor of the pumpkin when I added the pb so I’ll use less next time. I love smooth consistency but this would even be good with some chunks of roasted pumkpin. Next time I think I’ll add some galangal or lemongrass. I wanted a bit more of a fresh acidity to it but I didn’t have any on hand. Great recipe! I never would have thought to use canned pumpkin in this way!
Thanks Jenni! So happy you loved the recipe, and yes, it’s totally adaptable to pump it up a little more if you are so inclined. I love lemongrass! That would be a delicious addition. Thanks for coming back and leaving your review 🙂