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–+ servings
A big bowl of pumpkin peanut soup on a stone slab garnished with fresh cilantro and chili crisp.
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5 from 5 votes

Spicy Pumpkin Peanut Soup with Coconut Milk

This creamy pumpkin peanut soup is rich, comforting, and easy to make, with coconut milk, curry paste, and a hint of lime for balance.
Prep Time10 minutes
Cook Time25 minutes
Course: Dinner, Lunch, Soup
Cuisine: All
Servings: 4 to 6 servings
Calories: 215kcal
Author: Andrea Mut

Equipment

  • Large soup pot
  • blender or immersion blender

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.

Notes

Notes:
  1. If you like a thinner consistency, add more broth or coconut milk.
  2. 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.
  3. Heavy cream or dairy free alternative can be used in place of the coconut milk.
  4. Nutritional facts are based on 1 of 6 servings and are an estimate only.

Nutrition

Serving: 1 serving | Calories: 215kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1059mg | Potassium: 136mg | Fiber: 5g | Sugar: 14g