Thai Pumpkin Soup

Thai Pumpkin Soup

Flavorful, sweet, Thai-spiced soup
Prep Time5 minutes
Cook Time30 minutes
Course: Soup
Cuisine: Thai
Keyword: pumpkin, soup, thai
Servings: 7 3/4 cup
Calories: 139kcal


  • 1 onion minced
  • 1 clove garlic minced
  • 2 Tbs brown sugar
  • 2 cups low sodium vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 15oz can pumpkin puree
  • 1 15oz can low fat (lite) coconut milk
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp powdered ginger
  • 1/4 cup creamy peanut butter
  • 1/2 cup fresh cilantro chopped


  • In a large saucepan, cook onion, garlic and brown sugar in olive oil until onionis soft.
  • Add broth, salt and pepper. Bring to a boil.
  • Reduce heat to low and cook until onions are very soft, stirring occasionally,about 15 minutes.
  • Add pumpkin, coconut milk, peanut butter and remaining spices. Cook until warmed, 5 minutes.
  • Transfer soup to a blender or use an immersion blender to blend soup untilsmooth.
  • Serve topped with cilantro.


Nutrition Facts (per 3/4 cup): 139 calories, 9g fat, 4g saturated fat, 0mg cholesterol, 168mg sodium, 14g carbohydrate, 3g fiber, 5g added sugar, 4g protein, 37mg calcium, 368mg potassium, 75mg phosphorus, 19mg oxalate

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top