• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    September 25, 2015 62 Comments

    10 Minute Thai Peanut Butter & Pumpkin Soup

    5.5K shares
    Jump to Recipe

    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.

    10-minute-thai-peanut-butter-and-pumpkin-soup



    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.

    10-minute-thai-peanut-butter-and-pumpkin-soup-01

    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.

    10-minute-thai-peanut-butter-and-pumpkin-soup-02

    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.

    10-minute-thai-peanut-butter-and-pumpkin-soup-03

    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.

    10-minute-thai-peanut-butter-and-pumpkin-soup-04

    Print Recipe
    4.97 from 32 votes

    10 Minute Thai Peanut Butter & Pumpkin Soup

    No really, this soup takes just 10 minutes to make. It is so creamy and satisfying. Perfect recipe for chilly days. 
    Cook Time10 mins
    Total Time10 mins
    Course : Soup
    Cuisine : AmericanCanadianThai
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
    Prevent your screen from going dark

    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

    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
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    Bon Appetegan!

    Sam


     

    « Strain-Free Cashew Milk
    Molasses & Ginger Chew Granola Bars »

    Reader Interactions

    Comments

    1. Heather says

      February 12, 2023 at 7:33 pm

      5 stars
      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!

      Reply
      • Jess @ IDTLC Support says

        February 14, 2023 at 9:25 pm

        It's always nice to hear when kids enjoy the recipes too. Hooray!

        Reply
    2. Christiane says

      September 25, 2022 at 1:50 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:02 pm

        So happy you enjoyed it!

        Reply
    3. Christine Scalfo says

      March 08, 2022 at 5:58 pm

      Would I be able to share this recipe in my newsletter with a link back to this page?

      Reply
    4. Jennifer says

      February 20, 2022 at 8:45 pm

      5 stars
      I absolutely found this recipe to be so delicious. I will definitely be making it again. Thank you so much.

      Reply
    5. Linda says

      October 28, 2021 at 7:17 am

      5 stars
      This soup is so easy and so yummy! The entire family loved it! Thank you!

      Reply
    6. Anne says

      October 17, 2021 at 10:33 am

      Could you use 1/4 cup of powdered peanuts like PB2 for the peanut butter?

      Reply
    7. Shanasy says

      May 16, 2021 at 9:44 am

      5 stars
      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!

      Reply
    8. Emily Campbell says

      February 22, 2021 at 7:29 pm

      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.

      Reply
    9. Kortneii MacKenzie says

      October 26, 2020 at 9:16 pm

      5 stars
      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

      Reply
    10. Simonne Marrocco says

      October 15, 2020 at 1:11 pm

      5 stars
      Omgggg this was sooooo delicious!!!

      Reply
    11. Ruth Prokesch says

      October 09, 2020 at 3:07 pm

      5 stars
      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.

      Reply
    12. Assya says

      September 28, 2020 at 12:54 pm

      5 stars
      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. =)

      Reply
      • Sam Turnbull says

        October 01, 2020 at 11:41 am

        Wonderful! So happy you enjoyed it 🙂

        Reply
    13. Kailah Sprowl says

      January 23, 2020 at 7:45 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        January 28, 2020 at 7:01 pm

        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. 🙂

        Reply
    14. Mary P says

      January 04, 2020 at 11:09 pm

      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!

      Reply
      • Sam Turnbull says

        January 09, 2020 at 2:04 pm

        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?

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN