Pumpkin Thai Soup for fall




Fall is here and I found the recipe that I thought was not only interesting but healthy.  Enjoy



Pumpkin Thai Soup Recipe: An Intoxicating mix of spices, peanut butter and pumpkin


¼ c olive oil

½ onion

1 minced clove of garlic

4 tsp brown sugar

16 oz chicken broth

½ c water

½ tsp salt

¼ tsp ground black pepper

1 can (15 oz) pumpkin

1 can evaporated milk

1 tsp curry

½ tsp coriander

¼ tsp cinnamon dash of nutmeg

¼ tsp ginger (powdered)

1 tsp real ginger chopped

¼ c peanut butter (can substitute sunflower seed butter for allergies and it still tastes wonderful)


1. In a large saucepan cook onion and garlic in olive oil and brown sugar. Cook for 1 to 2 minutes or until soft.

2. Add broth, water, salt and pepper. Bring mixture to a boil, stirring occasionally.

3. Reduce heat to low and cool, stirring occasionally for 15 minutes.

4. Stir in pumpkin, evaporated milk, peanut butter and remaining spices. Cook, stirring occasionally for 5 minutes. Remove from heat.

5. 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).

** personal thought, I would exchange the evaporated milk for coconut milk

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