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:
Cook time:
Total time:
Yield: 4 servings
Ingredients
- 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)
Instructions
- 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.
Notes
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!
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!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Marvelously spicy and wonderfully comforting!
Cheers,
Rosa
I love different kinds of pumpkin/winter squash soups. I’m not anywhere near tired of pumpkin yet! This soup looks delicious!
wow – there are so many great flavors going on here, I love the mango! this sounds incredible, Faith! I am definitely making this one.
Mmmmmm this sounds wonderful, will give this a try, thanks Diane
I don’t ever get sick of pumpkin either ;) SO good! I have a partially used container in my fridge right now…I’m sure I can find something to do with it- maybe soup? Sounds comforting and perfect for fall!!
I have been on a soup kick lately. I will have to add this to the ever growing list. It looks and sounds delish!
I am a total pumpkin freak, and somehow always forget to make pumpkin soup. Your Thai inspired version looks like a total winner, Faith!
This sounds like it would be pretty satisfying on a cold day!
I love Thai flavors and I love pumpkin – this soup is perfection!
It can be very challenging to avoid pumpkin fatigue, especially when you’re inundated by it week after week. This approach looks so unique though, it would be appealing even if you had pumpkin on the menu for every meal! Mango nectar is such an interesting addition, and I certainly wouldn’t have thought of trying it.
This would make a great starter for Thanksgiving! I love adding a bit of spice and twisting up a traditional meal.
Nice soup Faith…looks very flavorful with fruit nectar and peanut butter…
Thanks for sharing this recipe and hope you are having a great week :)
Oh this sounds so good Faith! I am a huge fan of Thai flavors and love it in pumpkin soup.
One of my favourite soups:love the fruit nectar and rice vinegar in yours and cannot wait ti try :) !
I love the flavors of this soup–glad it’s early in the season to try this and enjoy it! :)
Really love the sound of this! So different (in a good way!) to the one I do. Peanut butter, mango AND pumpkin? So crazy that it must be good. Just a question: for us here in the UK where canned pumpkin is tricky to get, can we just use raw pumpkin and let the normal cooking cook it? If you know what I mean. Thanks Faith
Kellie, For this you’ll need to use pumpkin puree. I make my pumpkin puree the same way that I showed how to make butternut squash puree here: http://www.anediblemosaic.com/?p=10616. Hope you like it if you give it a try!