Thai Pumpkin Soup With Peanut Butter Recipes

10 MINUTE THAI PEANUT BUTTER & PUMPKIN SOUP

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.

THAI PUMPKIN SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
• Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

THAI PUMPKIN SOUP

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

THAI PUMPKIN SOUP WITH PEANUT BUTTER

Steps:

• Directions:.
• COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.
• STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.
• FOR FREEZE AHEAD:.
• PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
• HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.
• NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

THAI INSPIRED PUMPKIN PEANUT SOUP

Steps:

• 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.

THAI PUMPKIN SOUP

Steps:

• Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
• To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
• Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.

PUMPKIN PEANUT BUTTER SOUP

Steps:

• In a large sauce pan melt margarine.
• Add onion and sauté until golden.
• Add pumpkin puree and chicken broth.
• Heat to boiling.
• Add peanut butter and milk.
• Stir till peanut butter is melted and smooth.
• Cover and simmer over low heat for 2 minutes.
• Season to taste.
• 4-6 servings.

THAI PUMPKIN SOUP RECIPE - (4.6/5)

Steps:

• Heat a large saucepan over medium heat. Add the curry paste and cook, stirring, until fragrant, about a minute. Add broth, coconut milk, pumpkin purée, fish sauce, palm sugar and lime juice. Bring to a boil, reduce heat and simmer 5 minutes.

THAI-INSPIRED PUMPKIN SOUP RECIPE BY TASTY

Steps:

• Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
• Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
• Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
• Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
• Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
• Bring to a boil and then leave on a low; simmer for another 10 minutes.
• Remove lemongrass stalks.
• Blend in batches (or use a hand held immersion blender) till smooth.
• Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
• Serve.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

Steps:

• Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.