Thai Inspired Pumpkin Peanut Soup

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Thai Inspired Pumpkin Peanut Soup

4.4 of 5 (19)
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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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Introduction

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

Ingredients

    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

Directions

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
    carrots
    crunchy peanut butter
    thai seasoning
    ginger
    curry
    pepper flakes
    garlic
    onion
    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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