10 Minute Thai Peanut Butter and Pumpkin Soup
Try this 10 Minute Thai Peanut Butter and Pumpkin Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons thai red curry paste
- 1 cup coconut milk
- 1/4 cup natural peanut butter
- 4 cups vegetable stock
- 1 796 ml (3 1/2 cups) canned pureed pumpkin (not pumpkin pi
- 2 tablespoons soy sauce (or to taste)
- 2 tablespoons agave or maple syrup
- 2 tablespoons sriracha (optional)
- lime cilantro coconut milk, or sriracha for garnish
- Carbohydrate 11.1870250121694 g
- Cholesterol 0 mg
- Fat 9.55302500509385 g
- Fiber 0.42 g
- Protein 2.3269500004824 g
- Saturated Fat 6.06392750451712 g
- Serving Size 1 1 Serving (740g)
- Sodium 2824.86250359633 mg
- Sugar 10.7670250121694 g
- Trans Fat 0.536447500304485 g
- Calories 132 calories
Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it’s heating up. After about 1 minute it will to stick to the pan and become fragrant.Then add all of the remaining ingredients: vegetable stock, pureed pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha if using. Whisk well to combine. Cook until it's completely heated through.Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.
