Rich and earthy, warm and savory, this is a perfect soup for a crisp autumn evening. You can use canned pumpkin to make a pot of Peanut Pumpkin Soup quickly, or roast a pie pumpkin and puree the flesh for added depth of flavor. It’s entirely up to you. Let’s get started!
Ingredients (Serves 6 with leftovers)
1 large white onion, diced
2 tablespoons olive oil
1 tablespoon chili paste, such as Nam Prik Pao
1/4 cup natural peanut butter (the only ingredients listed on the container should be peanuts and salt!)
2 – 4 cups vegetable broth
4 cups pumpkin puree
1 can (about 2 cups) coconut milk
Dry roasted peanuts (to garnish)
Step 1) In a large pot, saute onion in olive oil for 3 minutes, stirring frequently over low-medium heat. Add 1 or 2 tablespoons of water if the onion begins to stick to the pot.
Step 2) Add chili paste and saute for an additional 2 minutes, stirring constantly. If you really like spice, feel free to add extra!
Step 3) Add peanut butter and saute for 1 minute, stirring constantly.
Step 4) Add 2 cups of vegetable broth and simmer the mixture for 10 minutes.
Step 5) Add pumpkin puree and coconut milk to the pot. Heat over low-medium heat, stirring frequently. Add additional vegetable broth (1/2 cup at a time) as needed until the desired consistency is reached.
Step 6) When soup is heated through, ladle into serving bowls and garnish with dry roasted peanuts. Enjoy!