10 Minute Thai Peanut Butter & Pumpkin Soup (2024)

Sep 25, 2015

4.98 from 41 votes

| 64 Comments

Pin Recipe↓ Jump to Recipe

It's officially pumpkin season! Woot woot! Celebrate!Now is the time of year where we like tocram pumpkin deliciousnessinjust 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.Perfectlysatisfying 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 minuteit willto 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 bowland serveupthatliquid heaven.

4.98 from 41 votes

(click stars to vote)

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: 10 minutes mins
Total: 10 minutes mins

Servings: 8

PRINT PIN COMMENT

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

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

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull
Cuisine: American, Canadian, Thai
Course: Soup

Bon Appetegan!

Sam

GET A FREE COOKBOOK!

Claim a complimentary eCookbook featuring 30 rave-reviewed vegan recipes! Simply enter your name and email and we'll send it to you ASAP! 🎉📩

Reader Interactions

Comments

Heather says
February 12, 2023 at 7:33 pm

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
Christiane says
September 25, 2022 at 1:50 pm

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!
  See Also
  Gluten-Free Sourdough Bread Recipe (Boule Loaf)
  Reply
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
Jennifer says
February 20, 2022 at 8:45 pm

I absolutely found this recipe to be so delicious. I will definitely be making it again. Thank you so much.
Reply
Linda says
October 28, 2021 at 7:17 am

This soup is so easy and so yummy! The entire family loved it! Thank you!
Reply
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
Shanasy says
May 16, 2021 at 9:44 am

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
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
Kortneii MacKenzie says
October 26, 2020 at 9:16 pm

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
Simonne Marrocco says
October 15, 2020 at 1:11 pm

Omgggg this was sooooo delicious!!!
Reply
Ruth Prokesch says
October 09, 2020 at 3:07 pm

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
Assya says
September 28, 2020 at 12:54 pm

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
Kailah Sprowl says
January 23, 2020 at 7:45 pm

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
- Kim says
  April 02, 2024 at 9:09 pm
  
  I highly recommend using all natural peanut butter (I use Laura Scudders chunky if I can't get to whole foods to get fresh) because it's only peanuts. You have to stir the jar a LOT (sometimes I've spent five minutes) to get it all mixed well, but I've never had it separate in anything I cook with it.
  Reply
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
- Kim says
  April 02, 2024 at 9:26 pm
  
  What you're starting with has no place in a Thai curry peanut soup, even one with pumpkin in it. I've made a lot of different versions of this, and none of them have lemongrass. The flavor comes from the basic ingredients: good red curry paste, good peanut butter, pumpkin and coconut milk, a long with seasoning and toppings. You don't like it, fine. But it would not be better with your addition of lemongrass. Lots of Thai recipes don't have lemongrass in them.
  Reply

« Older Comments

10 Minute Thai Peanut Butter & Pumpkin Soup (2024)

(click stars to vote)