Best Spicy Peanut And Pumpkin Soup Recipes

10 MINUTE THAI PEANUT BUTTER & PUMPKIN SOUP

10 Minute Thai Peanut Butter & Pumpkin Soup image

No really, this soup takes just 10 minutes to make. It is so creamy and satisfying. Perfect recipe for chilly days.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories Soup

Time 10m

Number Of Ingredients 9

Ingredients

2 tablespoons Thai red curry paste
1 L vegetable broth (4 cups)
1 796ml can pumpkin purée (3 1/2 Cups)
1/4 cup natural peanut butter
1 cup coconut milk
2 tablespoons soy sauce ((or to taste))
2 tablespoons agave or maple syrup
2 tablespoons Sriracha ((optional))
Lime, cilantro, coconut milk, or more Sriracha for garnish

Steps:

Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it's heating up. After about 1 minute it will to stick to the pan and become fragrant.
Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, soy sauce, agave, and sriracha. Whisk well to combine. Cook until it's completely heated through.
Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk, or enjoy just as it is.

Nutrition Facts : Calories 132 kcal, Carbohydrate 8 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Sodium 878 mg, Sugar 5 g, ServingSize 1 serving

SPICY PEANUT SOUP

Spicy Peanut Soup image

After enjoying a spicy peanut soup at a little cafe, I knew I had to try to duplicate it at home. I think my version comes pretty close. It's the best way I know to chase away winter's chill. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 7 servings (1-3/4 quarts).

Number Of Ingredients 13

Ingredients

2 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 large sweet potato, peeled and cubed
1/2 cup chunky peanut butter
2 tablespoons red curry paste
2 cans (14-1/2 ounces each) vegetable broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 bay leaf
1 fresh thyme sprig
1/2 teaspoon pepper
1/2 cup unsalted peanuts

Steps:

In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

Nutrition Facts : Calories 276 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 932mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein.