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. :)
- 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)
- 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.
- Add the garlic and ginger and cook 1 minute more, stirring constantly.
- Add all remaining ingredients (except garnish) and bring up to a simmer over medium heat.
- 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!