Quick Thai Pumpkin Soup Recipe

Thai Pumpkin Soup

This flavor lineup in this soup is unbeatable. It is overlaid with Asian flavors: peanut butter, ginger, cinnamon, coconut milk: Mmmmm… it sounds almost like dessert! I love the whole pumpkin and squash family, and welcome every excuse to use all variations: pumpkin corn soup, pumpkin cranberry cake, to name just two of my favorites.

The peanut butter provides lots of funkiness and creaminess, with very little work. It makes such a strong statement you have nothing more to  do than to bring all ingredients to a boil, and blend. Quick is not even the word for this Thai pumpkin soup. Plus it is completely vegan, without cheating or using any junky ingredients Gd Forbid. Be sure to use pumpkin puree, marked “100% pumpkin”.

You might even consider making my Thai pumpkin soup for Thanksgiving: If the raves I received for it at my last cooking demo are any indication, then yours will be a huge hit too!

Thai Pumpkin Soup Freezes Beautifully

Make the full recipe, serve some and freeze some. And if you decide to change it up and serve it chilled sometimes, it will be great too. With flavors so assertive, you can definitely pull it off!

Play With Your Garnishes!

The soup is terrific as it is, but you might want to play with easy and quick soup toppings an accompaniments: chopped herbs, scallions, croutons, roasted pumpkin seeds, roasted peanuts. It will be fun to have a crunchy counterpart to the creamy soup.

Ingredients

• 8 cups (2  quarts) water
• 1 15 ounce can full fat coconut milk
• 1/4 cup toasted sesame oil
• 2 tablespoons cinnamon
• 1 tablespoon ground ginger
• 2-3 tablespoons curry powder
• 1/3 cup brown sugar or sucanat, or honey
• Salt and pepper to taste
• 2 28-oz cans all-natural pumpkin puree (health-food stores)
• 1/2 cup peanut butter
• 4 scallions, sliced very thin
• 4 sprigs cilantro, tough ends removed, minced

Instructions