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Thai Pumpkin Soup

If you are like me, you try to get pumpkin flavor into every possible meal this time of year. Not only is it delicious, it is also a great source of Vitamin A and very family friendly. I’ve found that as long as I add pumpkin to a dish, my daughter is way more likely to at least try it. Curry and sweet flavors always go so well together, I knew that pumpkin was a perfect fit for this soup. The rich curry flavor in this soup is especially good on a crisp fall day!

Thai Pumpkin Soup

Author/Source:

Regan @ Onceamonthmom.com

Ingredients:

  • 13.5 ounces coconut milk
  • 13.5 ounces vegetable broth
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, grated
  • 0.25 cups peanut butter
  • 1 teaspoon salt
  • 3 teaspoons red curry paste
  • 15 ounces pumpkin

Directions:

Combine coconut milk and vegetable broth in a large saucepan over medium-high heat. Bring to a boil, then turn down heat to medium. Add remaining ingredients: garlic, ginger, peanut butter, salt, curry paste, and pumpkin. Cook for 15 minutes, stirring occasionally. Remove from heat and enjoy.

Freezing Directions:

Prepare as directed above and allow to cool. Place in a gallon freezer bag, label, and freeze. To Serve: Thaw. Microwave 1-2 minutes, or until warm.

Servings: 4

**conversion chart image provided by Erik Spiekermann

17 Responses to “Thai Pumpkin Soup”

  1. Nikki says:

    What is curry paste? How is that different that curry powder or can I use that instead? Thanks!

    • regan says:

      Nikki– Curry paste and curry powder have different flavors. Although I think the taste would be different with curry powder, I think it would be good in this soup, too. Just make sure you start out with way less powder and adjust to your taste. Curry paste can be found in the Thai/Indian area of the grocery store. I was surprised to see that even my small town grocery store carries it, although I don’t know if that is the case everywhere.

  2. atzfoolgirl says:

    Is this red curry paste?

  3. Jaclyn Stevens says:

    What kind of coconut milk should I use? I get the drinkable kind in a box but should this be the thicker canned version?

  4. Jaclyn Stevens says:

    Okay, thanks!

  5. Jaclyn Stevens says:

    It was delicious!! Doubled it so I could freeze half for a rainy, cold week in November. :)

  6. Cindy says:

    I am planning on making this tonight, but I just realized I have honey roasted crunchy pb. Do you think that will completely ruin it, or add an extra layer of flavor?

  7. Kelly Jones says:

    This was wonderful!!! Needs a bit more salt though.

  8. Kylie H says:

    I thought this was very intasteful. No one in my family liked it. It need other spices like cumin maybe. Definitely not making it again.

  9. beth says:

    I made it and the peanut butter flavor overpowered the whole dish. I even used a little less than recommended. My three year old told me that it wasnt soup it was peanut butter

  10. Kathleen mills says:

    Yummy! The one child that wasn’t crazy about it liked it when I added a dollop of plain lowfat Greek yogurt. I only used 2t of the red curry paste because I hadn’t used it before and was afraid it would be too spicy it was great! I will probably go for 3 t next time, and I used lite coconut milk and it was fine. Thanks!

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