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.
Servings: 8
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
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://itdoesnttastelikechicken.com/10-minute-thai-peanut-butter-pumpkin-soup/