Thai Peanut Pumpkin Curry Soup (Quick & Easy!)

Thai Peanut Pumpkin Curry Soup is made with simple ingredients, ready in 15 minutes, and has both vegan and paleo options!

The weather is starting to change! Do you know what that means? Tacos. Just kidding. It’s soup season! (Even though it’s also always taco season in my humble opinion.) Right now I’m visiting family in Colorado, staring out at a beautiful lake with mountains in the background. It’s so pretty here! And there are seasons! Imagine that. San Diego has pretty much one season (it’s called perfect weather all the time) but I do love crisp mornings, changing leaves, and all sorts of fall flavors.

If you follow me on Instagram, you noticed I found delicata squash here in Colorado and immediately took it home to roast a big tray of it. Ah, it’s just so delicious! With some ginger, warming spices, and a smidge of maple syrup, it is like nature’s candy. Anyway, I’m supposed to be telling you about this amazing soup!

As soon as the weather changes, I start to crave warm comforting foods. Buh-bye summer salads, it’s time for soup! During the colder months, I try my best to cook a different soup each week, and enjoy the leftovers for lunch at work that week. This has a few benefits because soup is usually cheap to make, it helps me warm up since my office is miserably cold, and it doesn’t weigh you down and make you want to nap afterward. (Doing tax returns all day is so exhilarating.)

About this soup:

This delicious soup is inspired by Thai flavors (curry, lime, cilantro, peanut butter), with simple paleo and vegan options available. It’s made from whole ingredients, and also, it’s ready in minutes!

My favorite way to consume this is with shredded chicken mixed in before heating, a hefty squeeze of lime juice, and a big dollop of yogurt right before serving. It is so good! Plus, it is warm and comforting – the perfect way to kick off the fall season!

Put on your jeans, boots, and sweater. Whip up this soup. Look at the pretty leaves outside. And enjoy!

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Thai Peanut Pumpkin Curry Soup

Delicious Thai flavors marry together in this quick and easy soup! See ingredient notes for simple paleo and vegan substitutions.

Ingredients

• 1 large sweet yellow onion, finely chopped
• 2 tbsp avocado oil
• 3 tbsp red curry paste
• 1 1/2 tbsp fresh ginger, peeled and minced
• 1 tbsp minced garlic
• 4 tbsp peanut butter Sub almond butter if strict paleo
• 1 32 oz can pumpkin puree (not pie filling)
• 3 cups chicken broth Sub veg broth if vegan
• 2 tbsp fresh lime juice (about 1 lime)

Optional garnishes

• fresh cilantro
• coconut milk
• crushed peanuts
• a squeeze of fresh lime
• a dollop of yogurt

Instructions

1. Heat a large saucepan over medium heat. Add avocado oil and onions, and sauté for about 6 minutes, until onion is soft. Then add curry paste, garlic, and ginger, and sauté 1 minute, until fragrant. 

2. Add in peanut butter, pumpkin, and chicken broth. Whisk until combined, then bring to a boil, reduce heat, and simmer 5 minutes. Turn off heat, then stir in fresh lime juice. Use an immersion blender (or actual blender) to process until smooth. 

3. Top with your favorite garnishes and enjoy!

Recipe Notes

If you like a creamier soup, add a can of coconut milk along with the lime juice. Or, drizzle with a heavy pour of coconut milk immediately before serving.

The red curry paste I used for this recipe can be purchased online here.