Hey there!
If you’re in the mood for something warm, creamy, and a little spicy, this Spicy Thai Peanut Pumpkin Soup is gonna hit the spot.
It’s rich from the peanut butter, cozy from the pumpkin, and just a little spicy thanks to Thai red curry paste.
I’ve made this on chilly nights, rainy afternoons, and even when I just wanted a quick lunch with bold flavor.
Kids love the creaminess (just go easy on the spice), and it’s a great way to sneak in some healthy stuff without anyone noticing.
🌟 Why I Love This Recipe
I first made this on a fall afternoon when I had a can of pumpkin and no idea what to do with it. I threw a bunch of stuff in a pot and BAM—it became one of my favorite soups ever.
Here’s why you’ll love it too:
- It’s ready in under 30 minutes
- Super creamy without needing cream
- That sweet-spicy-salty flavor is chef’s kiss
- It’s freezer-friendly
- Vegan and gluten-free, too! 🙌
🛒 What You’ll Need
- 1 tbsp olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 (15 oz) can pure pumpkin purée
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth
- 1/4 cup natural peanut butter (creamy)
- 1 tbsp soy sauce
- 1 tsp maple syrup (optional)
- Juice of 1 lime
- Salt, to taste
- Chopped peanuts & cilantro for topping (optional)
🔥 Step-by-Step Instruction
Step 1: Sauté the onion, garlic, and ginger
In a big pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and smells amazing—about 5 minutes.
Step 2: Add the red curry paste
Stir in the Thai red curry paste. Cook it for about 1 minute to wake up all those flavors.
Step 3: Add the pumpkin and coconut milk
Now stir in the pumpkin purée and coconut milk. Mix it up until it looks smooth and creamy.
Step 4: Pour in broth and peanut butte
Add the veggie broth and peanut butter. Stir well until everything is combined.
Step 5: Add soy sauce, maple syrup, lime juice
Now add the soy sauce, maple syrup (if using), and lime juice. Stir and let it simmer for 10 minutes.
Step 6: Blend (optional)
If you want it super smooth, blend with an immersion blender. Totally optional.
Step 7: Serve and top it off
Ladle into bowls and top with chopped peanuts and cilantro if you like.
👩🍳 Pro Tip
- Use natural peanut butter—just peanuts and salt—for best flavor.
- Want it spicier? Add a little sriracha or extra curry paste.
- To make it smooth without a blender, mash any onion bits with a spoon as it simmers.
- Taste before serving—you might want a little more lime or salt.
- Let the kids top their bowls with peanuts or crackers to make it fun!
🧰 Tools You’ll Need
- Medium to large pot
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
- Measuring cups and spoons
- Immersion blender (optional)
🔁 Substitutions and Variations
- No peanut butter? Try almond butter or sunflower seed butter.
- Coconut-free? Use oat milk or cashew cream, but it won’t be quite as rich.
- Add protein: Stir in shredded chicken or tofu cubes.
- Make it chunky: Skip the blender and add some cooked chickpeas or rice!
⏰ Make Ahead Tips
- Make it up to 3 days ahead and store in the fridge.
- Freeze it for up to 3 months. Just reheat on the stove.
🥡 Leftovers & Storage
- Store in the fridge up to 4 days in a sealed container.
- Freeze in freezer-safe containers or bags for up to 3 months.
- Reheat gently on the stove or in the microwave.
🍽️ What to Serve With
- Crusty bread or naan
- Steamed jasmine rice
- A fresh cucumber salad
- Spring rolls
- Crispy tofu on the side
❓ FAQ
Can I use fresh pumpkin instead of canned?
Yep! Just roast it first and blend until smooth.
Is it really spicy?
Not too much, but you can control it. Add more or less curry paste.
Can I make this nut-free?
Yes—use sunflower seed butter instead of peanut butter and skip the peanut topping.
How do I make it thicker?
Simmer a bit longer or add less broth.
Do kids like it?
Totally! Just reduce the spice and let them add their own toppings.
🧡 Final Thoughts
This soup is cozy, bold, and honestly just fun to make. If you’ve never tried Thai flavors with pumpkin, now’s the time. Give it a go, and don’t forget to leave a comment and let me know how it turned out—or if your kids gave it a thumbs-up! 😊🍜
Let’s make soup!