Thai Pumpkin Soup

by zesty on September 17, 2008 · 9 comments

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

  1. Add the pumpkin puree, coconut milk, mango nectar, and water to a large pot and bring to a low boil.
  2. Meanwhile, you can mince the ginger and green chilies (jalepenos are fine too) and add them to the pot.
  3. Chop the cilantro and green onions, and reserve for a garnish.
  4. 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.
  5. Repeat with another bowlful and incorporate the bullion cubes.
  6. Serve in bowls topped with the cilantro and green onions.
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{ 9 comments… read them below or add one }

1 Megan

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

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

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3 usha

This sounds so interesting and looks fantastic…

Reply

4 ZestyCook

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

5 Nick

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?

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6 Lisa

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

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7 Rose-Anne

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

8 ZestyCook

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

9 fitforfree

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

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