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Everyday Fare With Extraordinary Flair

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Home » Type » Soups » Thai-Inspired Pumpkin Soup

Thai-Inspired Pumpkin Soup

November 14, 2012 by Faith 17 Comments

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. :)

Print
Thai-Inspired Pumpkin Soup
Prep time:  8 mins
Cook time:  10 mins
Total time:  18 mins
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
  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.
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!
3.5.3251

Filed Under: Gluten Free, Soups, Vegan Tagged: Autumnal Afternoon Tea, Cooking Light, Pumpkin, Recipes, Soup, Thai Flavors

Comments

  1. [email protected] says

    November 20, 2012 at 4:12 am

    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

    Reply
    • Faith says

      November 20, 2012 at 8:18 am

      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: https://www.anediblemosaic.com/?p=10616. Hope you like it if you give it a try!

      Reply
  2. Jean (Lemons and Anchovies) says

    November 16, 2012 at 12:11 pm

    I love the flavors of this soup–glad it’s early in the season to try this and enjoy it! :)

    Reply
  3. Eha says

    November 15, 2012 at 8:14 pm

    One of my favourite soups:love the fruit nectar and rice vinegar in yours and cannot wait ti try :) !

    Reply
  4. Jeanette says

    November 15, 2012 at 4:45 pm

    Oh this sounds so good Faith! I am a huge fan of Thai flavors and love it in pumpkin soup.

    Reply
  5. Juliana says

    November 15, 2012 at 12:44 am

    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 :)

    Reply
  6. Alyssa (Everyday Maven) says

    November 14, 2012 at 10:55 pm

    This would make a great starter for Thanksgiving! I love adding a bit of spice and twisting up a traditional meal.

    Reply
  7. Hannah says

    November 14, 2012 at 6:47 pm

    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.

    Reply
  8. Laura (Tutti Dolci) says

    November 14, 2012 at 4:16 pm

    I love Thai flavors and I love pumpkin – this soup is perfection!

    Reply
  9. Krista says

    November 14, 2012 at 1:34 pm

    This sounds like it would be pretty satisfying on a cold day!

    Reply
  10. Ashley - Baker by Nature says

    November 14, 2012 at 1:04 pm

    I am a total pumpkin freak, and somehow always forget to make pumpkin soup. Your Thai inspired version looks like a total winner, Faith!

    Reply
  11. Suzie says

    November 14, 2012 at 10:45 am

    I have been on a soup kick lately. I will have to add this to the ever growing list. It looks and sounds delish!

    Reply
  12. Erica says

    November 14, 2012 at 10:20 am

    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!!

    Reply
  13. Diane says

    November 14, 2012 at 9:29 am

    Mmmmmm this sounds wonderful, will give this a try, thanks Diane

    Reply
  14. Kristina says

    November 14, 2012 at 8:19 am

    wow – there are so many great flavors going on here, I love the mango! this sounds incredible, Faith! I am definitely making this one.

    Reply
  15. Amy (Savory Moments) says

    November 14, 2012 at 6:39 am

    I love different kinds of pumpkin/winter squash soups. I’m not anywhere near tired of pumpkin yet! This soup looks delicious!

    Reply
  16. Rosa says

    November 14, 2012 at 5:50 am

    Marvelously spicy and wonderfully comforting!

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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