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Thai Pumpkin Soup - Ready to Eat Dinner

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Thai Pumpkin Soup - Ready to Eat Dinner

Regan
The Cook
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

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Stove Cook

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16 Comments

Join the discussion
    1. 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.

  1. 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?

  2. 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.

  3. 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

  4. 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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