Thai Pumpkin Soup

Posted on 17 September 2008

Welcome to Zesty Cook! If you're new here, you can learn about me or follow my quick, simple and healthy recipes. If you would like to receive free zesty recipes daily (and a free zesty recipe e-book), you can get them via email or blog reader.

Sitting in the office the other day I get an email with a bunch of Thai recipes from an office colleague. I decided to whip up this interesting soup that I scrolled through. I always have been a big fan of smooth soups so I am hoping this one will be just as good. The recipe is very simple and has some great flavors that I enjoy.

So I said what the heck, lets give it a whirl and see if it is worth serving to others. Follow below and let me hear what you think.

Ingredients

1 15 oz can pumpkin puree
1 15 oz can coconut milk
2 cups mango nectar
3 cups water
2 tablespoons rice vinegar
1/4 cup smooth or chunky peanut butter; your preference
2 veggie bullion cubes
1/2 an inch fresh ginger, minced
3 cloves garlic, minced
3 green chilies, minced
1/2 bunch of cilantro, chopped
3-4 green onions, chopped

Method

Add the pumpkin puree, coconut milk, mango nectar, and water to a large pot and bring to a low boil.
Meanwhile, you can mince the ginger and green chilies (jalepenos are fine too) and add them to the pot.
Chop the cilantro and green onions, and reserve for a garnish.
Once the soup is hot, take out a small bowlful and stir in the peanut butter until it is completely incorporated. Add back to the pot.
Repeat with another bowlful and incorporate the bullion cubes.
Serve in bowls topped with the cilantro and green onions.

Share and Enjoy:

Like what you read? Would like to see more? Well you can subscribe here (for free) and always be in tune with zesty. Thanks for all your support and keep the comments coming. (We respect your email privacy)
Free Zesty Updates via E-mail:

Tags: coconut, mango, pumpkin, thai

9 Responses to “Thai Pumpkin Soup”

1

Megan says:

September 17, 2008 at 7:20 am

Thai and pumpkin…those are two of my favorite words. I am definitely going to have to try this one!! I am not a big Mango fan, so I wonder if it would taste ok without it!

Reply
2

zestycook says:

September 17, 2008 at 10:30 am

Hey Megan,

I am sure it would be ok without the mango. You may just have to watch the amount of liquid. Maybe increase the pumpkin puree and the coconut milk. Just as a suggestion.

Cory

Reply
3

usha says:

September 17, 2008 at 4:13 pm

This sounds so interesting and looks fantastic…

Reply
- 3.1
  
  ZestyCook says:
  
  September 17, 2008 at 4:35 pm
  
  Hi Usha,Thanks very much for the nice comment. It actually turned out very well. Defintely a nice treat as the weather is getting cooler.
  
  Reply
4

Nick says:

September 18, 2008 at 3:16 am

Niiiice. I’ve always been a fan of any soup that is orange in color. Whether it be a squash, pumpkin or sweet potato soup or a summery orange or cantaloupe soup, count me in: something about orange-colored soups is just incredibly enticing. However, sir, you’ve sweetened the deal by adding peanut butter. How did you know those two words would lure me here?

Reply
5

Lisa says:

September 19, 2008 at 8:04 pm

What a delicious sounding soup. I really enjoy using peanut butter in dinner dishes.

Reply
6

Rose-Anne says:

October 7, 2008 at 5:56 pm

This soup sounds delicious! I have to agree with Nick: the combination of pumpkin and peanut butter is an inspired one. I’m curious, though, about the spiciness. Three green chilies sounds like a lot to me, although I know spiciness can vary a lot. How spicy was your batch? Did it set your mouth on fire?

Reply
7

ZestyCook says:

October 7, 2008 at 8:57 pm

Hey Rose-Anne, The chilis were pretty small and the heat was medium. It was not super hot due to the coconut milk and the sweetness of the mango. I hope you like it!

Reply
8

fitforfree says:

January 6, 2009 at 1:54 pm

Wow, this has pb in it? What a cool-sounding recipe. I’m going to have to try it!

Reply