Recipes / Dinner

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!

Read More
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

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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?

  1. 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.

  1. 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.

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

Categories

vegetarian, vegan, fall, egg-free, gluten-free, dairy-free, gluten-free-dairy-free, winter, paleo, real-food, 30-min-meal, kosher, soup/stew/chili, fish-free, shellfish-free, plant-based

Categories

vegetarian, vegan, fall, egg-free, gluten-free, dairy-free, gluten-free-dairy-free, winter, paleo, real-food, 30-min-meal, kosher, soup/stew/chili, fish-free, shellfish-free, plant-based

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.

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

  6. 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?

    1. Hi Cindy– I would definitely try it! The peanuts might give it a little different texture, but I think it sounds good!

  8. 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. 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. 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!