10 Minute Thai Peanut Butter and Pumpkin Soup
Try this 10 Minute Thai Peanut Butter and Pumpkin Soup recipe, or contribute your own.
Try this 10 Minute Thai Peanut Butter and Pumpkin Soup recipe, or contribute your own.
- 2 tablespoons thai red curry paste
- 1 cup coconut milk
- 1/4 cup natural peanut butter
- 4 cups vegetable stock
- 1 796 ml (3 1/2 cups) canned pureed pumpkin (not pumpkin pi
- 2 tablespoons soy sauce (or to taste)
- 2 tablespoons agave or maple syrup
- 2 tablespoons sriracha (optional)
- lime cilantro coconut milk, or sriracha for garnish
- Carbohydrate 11.1870250121694 g
- Cholesterol 0 mg
- Fat 9.55302500509385 g
- Fiber 0.42 g
- Protein 2.3269500004824 g
- Saturated Fat 6.06392750451712 g
- Serving Size 1 1 Serving (740g)
- Sodium 2824.86250359633 mg
- Sugar 10.7670250121694 g
- Trans Fat 0.536447500304485 g
- Calories 132 calories
Step-by-step
- 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 stock, pureed pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha if using. 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.
Traditional Thai curries rely on shrimp paste and fresh aromatics pounded in a mortar, diverging sharply from the speed-focused approach of modern blended potages. This recipe trades fresh galangal and lemongrass for shelf-stable curry paste, mirroring the mid-century culinary pivot toward convenience ingredients without sacrificing the foundational sweet-heat dynamic. Commercial red curry paste contains fermented shrimp or fish derivatives by default, so vegetarians must swap it for a certified vegan formulation to maintain strict dietary parameters.
Adapting this dish for various nutritional needs is straightforward because the base fluids rely on vegetable stock and coconut milk. To remove soy allergens, substitute the soy sauce with an equal volume of coconut aminos or tamari. Peanut allergies require substituting the nut butter with sunflower seed butter at a one-to-one ratio, though the roasted seed profile will taste earthier and require a slight bump in sweetener to match the original balance.
Home cooks frequently ruin this style of soup by scorching the curry paste during the initial dry-pan phase. Keep the pot at a moderate medium-high setting and whisk constantly for exactly sixty seconds until the oils release. Adding the liquid ingredients immediately after the paste starts clinging to the bottom prevents bitter burnt compounds from ruining the entire pot.
Leftovers store safely in an airtight container in the refrigerator for up to four days or freeze for up to three months. Reheat the portions gently on the stovetop over medium-low heat, whisking thoroughly to re-emulsify the coconut fats if separation occurs during storage.
