Description
This vibrant, fusion-style soup blends the earthy sweetness of pumpkin puree with the bold, spicy notes of Thai red curry paste. Creamy coconut milk and smooth peanut butter create a velvet-smooth texture that feels sophisticated yet takes less time than ordering takeout. Naturally vegan and packed with warmth, this comforting meal is the perfect solution for busy weeknights when you need something hearty, nourishing, and delicious.
Ingredients
2 tablespoons coconut oil
1 medium onion, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
2 cups vegetable stock
15 ounce can pumpkin puree (not pumpkin pie filling)
1 cup mango nectar
1/4 cup smooth peanut butter
1 can (13.5 ounce) full-fat coconut milk
1 tablespoon rice vinegar
Salt to taste
Optional: fresh cilantro and chopped peanuts for garnish
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, ginger, and Thai red curry paste, cooking for 1 minute until fragrant.
Whisk in the vegetable stock, pumpkin puree, and mango nectar until well combined.
Bring to a gentle simmer for 10 minutes.
Stir in the peanut butter and coconut milk until the soup is smooth and creamy.
Add the rice vinegar and season with salt to taste.
Simmer for an additional 5 minutes before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months. Adjust the spice level by adding more or less curry paste according to preference.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg