Thai Inspired Pumpkin Peanut Soup

Thai Inspired Pumpkin Peanut Soup

4.4 of 5 (18)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.0
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 160.2 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 6.1 g

View full nutritional breakdown of Thai Inspired Pumpkin Peanut Soup calories by ingredient
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Submitted by: DIVALINDA


Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper Rich velvet-y soup chock full of vitamins from the pumpkin, with the surprising touch of peanuts, ginger and a kick of red pepper
Number of Servings: 4


    1 Tbsp olive oil
    1/2 medioum onion, chopped fine
    Celery - medium bunch chopped
    Scallions - small bunch chopped
    3 cups low sodium vegetable stock
    15oz can of solid pack pumpkin
    4 Tbsp Peanut Better brand Thai Ginger and Red Pepper chunky style peanut butter


Sweat down onions, celery and scallions in a small amount of olive oil
Add 3 cups of vegetable stock, bring to a boil
Add 1 can of pumpkin (plain pumpkin, not pie-seasoned pumpkin)

Stir well to incorporate the pumpkin
Process the pumpkin-vegetable soup in a blender to a smooth consistency
Return the soup to the stove
Stir in 4 Tbsp of flavored peanut butter.

If you can't find the flavored peanut butter, you can add plain chunky peanut butter. I prefer natural with no added sugars. Add some grated ginger and red pepper and roasted garlic to spice up the soup to your taste. I like a subtle tingle, you may want it to be a bit more assertive.

I plan to serve this with toasted slices of polenta on top, sprinkled with smoky paprika.
Stir in fat-free sour cream or greek yogurt before serving to make it extra-rich, and compliment the spicy soup.

Number of Servings: 4

Recipe submitted by SparkPeople user DIVALINDA.


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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    I love soup, I love pumpking soup, and this one was fantastic. I couldn't find te Thai PB, so I used regular,some chopped peanuts & some ground ginger. I left out the "kick", since I shared the soup with family. Great recipe-I'm using it for Thanklsgiving! - 11/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    LOVED this! I made a lot of adjustments...more peanut butter, added some garlic powder, ground ginger, red pepper flakes (we couldn't find the flavored PB), lime juice, and some Greek yogurt on top. Served it with a little crusty bread and it was just perfect! Thanks :) - 1/13/11

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  • Incredible!
    1 of 1 people found this review helpful
    I used fresh pumpkin and chili peppers and regular peanut butter. Good the day you make it, fantastic the next day after the flavors blend. What a treat!! - 9/23/10

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  • 1 of 1 people found this review helpful
    Thanks for the inspiration! I didn't have most of the ingredients, so I went way off recipe. Absolutely delicious served with rice. I used:
    pumpkin pie filling
    lime-to counteract sweetness
    crunchy peanut butter
    thai seasoning
    pepper flakes
    water - 1/26/10

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  • Very Good
    1 of 1 people found this review helpful
    I made this and was a little disappointed in the flavor, I added different spices to kick up the flavor more, but still was rather bland - 2/1/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is delicious! Couldn't find the Thai peanut butter, so I left it out using regular crunchy peanut butter and added hot pepper flakes to the individual bowls. It allowed me to leave it out altogether for the kids. It is such a tasty, flavorful soup. Thanks for a great recipe! - 1/2/08

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  • Oh, how I love this! Roasted my own pumpkin; used 1 pie pumpkin & doubled the soup recipe. I used chives instead of scallions; regular chunky PB; powdered ginger + 3 garlic cloves + 2 t. turmeric + a little cayenne; plus several small tomatoes from my garden. My guests thought it was great! - 11/10/13

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  • Very good! Added a little bit of nutmeg. - 11/12/12

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  • Hubby loves Thai food, and hates my "healthy" soups. He loved this! - 10/29/11

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  • Would have liked it a bit smoother after blending and it tasted a lot like celery but good in general. - 12/1/10

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  • I served this for dinner this evening and had hoped for leftovers for lunch. No such luck. Topped with a swirl of Greek yogurt and a dollop of crunchy peanut butter it was also food for the eyes. With a mixed green Greek salad and artisan bread, it was a very good meal. Quick,easy and very good. - 11/11/10

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  • very simple and effective, though I'd prefer specifying amount of celery since bunch size varies a lot between seasons. I used 4 large stalks. - 10/26/10

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  • I used B&D Mexican Flavored Peanut butter and fresh red hot peppers..Came out yummy. I was out of ginger but next time I will add it. - 8/6/10

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  • I decided not to blend mine so I could enjoy the chunkier texture of the veggies, and sprinkled 1tsp chopped peanuts over each serving. It was great, a lovely change to the usual smoother bland tasting pumpkin soups. Will be a regular inclusion in my meal plans, specially good for cold winter nights - 5/19/10

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  • Pretty good. I happened to have a can of pumpkin sitting around and wanted to use it. Did add lime juice & doubled the seasoning & a wee bit of salt to bring out the flavors. - 1/2/10

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  • Yummy! Added the ginger and some sriracha sauce at the end, plus a sprinkle of crushed peanuts on the top. Easily, delicious and very filling. Thanks for sharing! - 11/4/09

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  • this sounds to die for im going to make it tommorow night!!! - 10/31/09

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  • Very yummy. I used a few fresh hot peppers from my garden-finely minced. Spicy! Great recipe! - 11/15/08

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  • This was good! I left it a little chunky to suit my tastes. - 10/5/08

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  • I really enjoyed this soup, the peanut flavor especially. I didn't follow the recipe to the "T" but it was a great place to start! I took it to a potluck and everyone raved about it. - 11/10/07

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