Spicy Pumpkin Peanut Soup with Coconut Milk is an easy recipe made with ingredients you might already have on hand. It comes together quickly and has a deep flavour thanks to Thai red curry paste, peanut butter and coconut milk. A few simple garnishes like store-bought chili crisp, chopped roasted peanuts and fresh cilantro leaves take it from every day soup to something special.
If you love creamy soups as much as I do have a look at my recipes for Creamy Broccoli Soup, Roasted Tomato Soup and Creamy Carrot and Lentil Soup. Each of these soups are creamy without the use of cream which keeps them light but still comforting.
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Why You Will Love This Recipe
Easy to Make: Simple ingredients, one pot, and minimal prep. Most of the cooking time is hands-off while the soup simmers.
Perfect for Meal Prep: This soup keeps well in the fridge for several days and freezes beautifully making it ideal for make-ahead lunches or dinners.
Nutritious and Balanced: Pumpkin is high in fiber, peanut butter bumps up the protein while coconut milk keeps it dairy-free, making this a well balanced soup.
🥘Ingredients and Substitutions
Pumpkin puree: Be sure to use pure pumpkin puree not pie filling. If you don't have pumpkin, or don't like it, pureed roasted squash works equally well. A medium-sized butternut squash should give you approximately the same amount of puree.
Thai red curry paste: Red curry paste brings on the heat and a warm depth of flavour. If you don't have it, Indian-style curry paste can be used in the same amount though the flavour will be different. If using curry powder, start with 1 ½ to 2 tablespoons, depending on heat and personal preference. Add it with the garlic and cook it in the oil for 30 to 60 seconds to bloom the spices before continuing with the recipe.
Peanut butter: Smooth peanut butter gives the creamiest texture but crunchy works if that's what you have on hand. You could also use almond or cashew butter and if you want to make it nut-free try adding some sunflower seed butter.
Coconut milk: Full-fat coconut milk gives the richest flavour but if you are looking to cut back on the fat, light coconut milk can be used. Cream or dairy-free cream can also be used keeping in mind the flavour will be less coconut-forward.
Fish sauce: Fish sauce adds savoury depth and umami. If you don't have it, replace with additional soy sauce, tamari or coconut aminos.
Sugar: White, brown or coconut sugar all work. Maple syrup or honey can also be used adjusting the amount to taste.
Optional cilantro or parsley: Green onions or chives also work as a delicious garnish.
Optional chili crisp: Chili crisp is a crunchy, spicy condiment made from chili flakes, oil, garlic, and aromatics. You can also use chili oil, sambal oelek or a drizzle of hot sauce (depending on how hot you like things).
For a complete list of ingredients see the recipe card below.
Variations
- Make it vegetarian or vegan by using vegetable broth and replacing fish sauce with soy sauce or tamari.
- For a milder soup, reduce the curry paste and skip spicy toppings.
- Make it spicier by adding more curry paste or serve it with hot sauce on the side.
- Add cooked chicken, shrimp or tofu to turn it into a more substantial meal.
🔪How to Make Spicy Pumpkin Soup
Step 1. Cook onions until soft and starting to brown.
Step 2. Add garlic and curry paste. Stir and cook until fragrant.
Step 3. Add the rest of the ingredients except the lime juice and cilantro. Simmer for 20 minutes.
Step 4. Blend until smooth and stir in lime juice and cilantro or parsley if using.
For detailed instructions see the recipe card below.
Expert Tips
Cook the curry paste properly: Take the extra minute to cook the curry paste in oil before adding liquids. This step blooms the spices and prevents a raw or flat flavour in the finished soup.
Not all curry pastes are created equal: There are a few different Thai curry pastes available and some are better than others. When I say "better" I just mean more flavourful. Thai Kitchen brand tends to be very mild so if you are using it I suggest adding extra unless you prefer a more mild curry taste and less heat.
Blend carefully while hot: If using a blender rather than an immersion blender, work in batches and vent the lid slightly. Hot liquid expands quickly and can spatter if sealed too tightly.
Don't skip the toppings: I know I say "optional" but the chopped peanuts especially elevate the soup by giving it a bit of texture.
Recipe FAQs
The spice level is moderate and depends largely on the curry paste and toppings used. For a milder soup, reduce the curry paste and skip spicy garnishes like chili crisp. Heat can always be added at the table.
Yes. Use vegetable broth and replace the fish sauce with soy sauce, tamari, or coconut aminos.
Yes. A medium butternut squash, roasted and blended until smooth, yields about 2½ to 3 cups of purée and works well in place of canned pumpkin.
Yes. Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring well.
More Soup Recipes
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Spicy Pumpkin Peanut Soup with Coconut Milk
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 large cloves garlic, minced
- ¼ cup Thai red curry paste
- 1 can, 796 mL/27 oz pumpkin purée (not pie filling)
- 4 cups low-sodium vegetable or chicken broth
- 1 can, 400 ml/13.5 oz coconut milk, full fat
- ¼ cup peanut butter, smooth
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 2 tablespoon sugar
- 4 tablespoon lime juice, about 2 limes
- ¼ cup cilantro or parsley leaves, chopped plus extra for garnish (optional)
Optional Toppings
- Roasted peanuts, chopped
- Chili crisp
- Cilantro leaves
- Plain yogurt or sour cream
Instructions
- Heat oil in a soup pot over medium heat. Cook onions, stirring, for 5 minutes or until soft.
- Add curry paste and garlic. Continue stirring for 1 minute until fragrant.
- Add pumpkin puree, broth, coconut milk, peanut butter, fish sauce, soy sauce and sugar. Bring to a gentle simmer, stirring occasionally. Cover and continue simmering for 20 minutes. Stir occasionally to avoid sticking. Peanut butter can sink to the bottom.
- Remove from heat and using a blender or immersion blender, puree the soup until smooth.
- Stir in lime juice and cilantro or parsley leaves if using.
- Garnish each serving with chopped peanuts (optional but recommended!) and optional toppings.
- Store covered in the fridge for up to 5 days or freeze for 3 months. Cool completely before freezing.
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Notes
- If you like a thinner consistency, add more broth or coconut milk.
- Use light coconut milk if you are looking to reduce calories. Keep in mind the consistency will be thinner and the taste not as rich.
- Heavy cream or dairy free alternative can be used in place of the coconut milk.
- Nutritional facts are based on 1 of 6 servings and are an estimate only.
Debbie says
Hi Andrea, I made this soup a few days ago and it’s delicious beyond. So easy, so flavourful and can be very versatile. I used it last night as a sauce for my vegetables. I’ve also mixed it with another soup recipe of yours just to add another layer of flavour. That too was delightful. So thanks for providing and keeping us going. Your cookbook is great as well.
Sincerely, Debbie
Andrea says
Thank you so much Debbie! I love the ways you were able to use the soup. Great ideas! Thanks so much for commenting. I appreciate it very much.
Renee Trottier says
This soup is so tasty. I had a fresh garden pumpkin from a friend so I roasted it and used that for the puree. No idea how much I used but it turned out, so all good. I also added more Thai red curry paste and some extra curry powder to give it more “oomph”. And I used chunky all natural peanut butter (because that’s what I had). Turned out amazing. One of my new favorite soups from My Pocket Kitchen.
Andrea says
Love all the tweaks you made! That fresh pumpkin is next level! Thanks for the lovely comment. I’m so happy you enjoyed it!
Charlie says
My family loved this!
Andrea says
I’m so happy to hear that!
Darlene Holton says
Looks delist. Is there a substitute for the fish sauce or will not adding change the taste much? Not sure where to find it and have everything else in the house.
Andrea says
You can just leave it out and add a bit of extra soy sauce. Hope you enjoy it!
Terry Collins says
Haven't made it yet but it looks great but I'd like to get more protein in the soup. What would you suggest? Love all your recipes - thanks!
Andrea says
I would add a can or 2 of lentils that have been drained and rinsed. Or you could add 1/2 cup to 1 cup of dried red lentils that have been rinsed. If using dried lentils you will need to add extra broth. Start with an extra cup and add more after blending until you reach the texture you like. Canned white beans would also be great. Let me know how it turns out if you try one of these and let me know if you have any other questions.