For years we would have a “Fall Party” and this soup was a staple. We would serve two to three different soups at our party – but this one always had to be on the menu. This recipe has evolved over the years to perfection. Set aside all expectations you have when it comes to pumpkin soup. This pumpkin Thai soup is a different experience. The heat of the Thai spices with the mellow pumpkin and nutty sweetness of the peanut butter blend together to make a delectable dish that welcomes in the coolness of autumn.
If you want to make this soup extra decadent serve it with cinnamon sugar croutons sprinkled on top. It’s also excellent with cornbread. Or just on it’s own.
Pumpkin Thai Soup Recipe: An Intoxicating mix of spices, peanut butter and pumpkin
- 1/4 c olive oil
- 1/2 onion
- 1 minced clove of garlic
- 4 tsp brown sugar
- 16 oz chicken broth
- 1/2 c water
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 can (15 oz) pumpkin
- 1 can evaporated milk
- 1 tsp curry
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- dash of nutmeg
- 1/4 tsp ginger (powdered)
- 1 tsp real ginger chopped
- 1/4 c peanut butter (can substitute sunflower seed butter for allergies and it still tastes wonderful)
- In a large saucepan cook onion and garlic in olive oil and brown sugar. Cook for 1 to 2 minutes or until soft.
- Add broth, water, salt and pepper. Bring mixture to a boil, stirring occasionally.
- Reduce heat to low and cool, stirring occasionally for 15 minutes.
- Stir in pumpkin, evaporated milk, peanut butter and remaining spices. Cook, stirring occasionally for 5 minutes. Remove from heat.
- Transfer mixture to food processor or blender (in batches, if necessary) and process until smooth and frothy. Return to saucepan. Serve warm. (Can also be kept warm in a crock pot until served).