Thai-Inspired Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
  • 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)
  • ½ cup mango or peach nectar
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon rice vinegar
  • 1-3 teaspoons hot sauce (more or less to taste)
  • ¼ teaspoon salt
  • ⅛ 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!
Recipe by An Edible Mosaic™ at