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peanut pumpkin curry soup

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.