Thai-Inspired Pumpkin Soup

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At the beginning of fall I can’t wait for all things pumpkin. Then there inevitably comes a point when Ooh, pumpkin soup! turns into Oh…pumpkin soup. I’m not quite at that point yet (I’m a die-hard fan…still can’t get enough Sugar-Free Pumpkin Spice Syrup!), but if you are, this soup is for you. (Really…I wouldn’t steer you wrong.)

It’s less like pumpkin soup and more like peanut-y satay sauce.

And I don’t know about you, but the sauce is my favorite part of satay.

It’s going back almost a month, but do you remember my Autumnal Afternoon Tea? This was the soup I served. One of my guests – a self-proclaimed avid pumpkin-hater – loved it so much she asked for the recipe. Makes my day when that happens. :)

Thai-Inspired Pumpkin Soup

Prep Time: 8 minutes

Cook Time: 10 minutes

Total, Incl Inactive Time: 18 minutes

Yield: 4 servings

Thai-Inspired Pumpkin Soup


  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh-grated ginger
  • 1 cup low-sodium vegetable or chicken stock
  • 1 cup pumpkin puree (canned is fine)
  • 1/2 cup mango or peach nectar
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon rice vinegar
  • 1-3 teaspoons hot sauce (more or less to taste)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Fresh minced chives or cilantro, for garnish (optional)


  1. Heat the coconut oil in a medium saucepan over medium heat; add the onion and sauté until softened but not browned, about 5 minutes, stirring occasionally.
  2. Add the garlic and ginger and cook 1 minute more, stirring constantly.
  3. Add all remaining ingredients (except garnish) and bring up to a simmer over medium heat.
  4. Taste and adjust seasonings as desired. Serve with chives or cilantro sprinkled on top, if desired.


Recipe adapted from Cooking Light’s recipe for Thai-Style Pumpkin Soup.

Chicken Stock Substitution: Chicken stock gives this soup a deep flavor, but to make it vegan, use vegetable stock instead.

Tip for a Creamier Consistency: Puree the soup in a blender (or using an immersion blender) before serving. Remember, if you’re using a regular blender, you might need to work in batches…also, be careful because the soup is hot!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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