Thai Pumpkin Soup - Ready to Eat Dinner
4
Servings
8
Ingredients
16
Comments
Enjoy this Thai Pumpkin Soup on a crisp fall day and let the rich curry flavor warm you up!
4
Servings
8
Ingredients
16
Comments
Ingredients
- 13 ½ fluid ounces Coconut Milk, Canned
- 13 ½ fluid ounces Vegetable Broth/Stock
- 2 teaspoons mince Garlic, Cloves
- 2 teaspoons peel and mince Ginger, Fresh
- ¼ cups Peanut Butter, Creamy
- 1 teaspoon Salt
- 1 tablespoon Red Curry Paste
- 15 ounces Pumpkin, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine coconut milk and vegetable broth in a large saucepan over medium-high heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
16 Comments
Join the discussionWhat is curry paste? How is that different that curry powder or can I use that instead? Thanks!
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.
Is this red curry paste?
Yes, it’s red curry paste but you could use either. Let me know how it turns out!
What kind of coconut milk should I use? I get the drinkable kind in a box but should this be the thicker canned version?
It should be a full fat canned version.
Okay, thanks!
It was delicious!! Doubled it so I could freeze half for a rainy, cold week in November. 🙂
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?
Hi Cindy– I would definitely try it! The peanuts might give it a little different texture, but I think it sounds good!
This was wonderful!!! Needs a bit more salt though.
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.
Sorry to hear your family didn’t enjoy it, Kylie!
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
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!
What a great addition!