Thai Pumpkin Soup

Posted by on August 16, 2009 in Blog, Entrees, Lunch/Dinner | 0 comments


  • 15 oz pumpkin puree
  • 15 oz coconut milk
  • 2 cups mango nectar
  • 3 cups water
  • 2 tablespoons rice vinegar
  • 1/4 cup smooth or chunky peanut butter; your preference
  • 2 veggie bullion cubes
  • 1/2 an inch fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 green chilies, minced
  • 1/2 bunch of cilantro, chopped
  • 3-4 green onions, chopped

Add the pumpkin puree, coconut milk, mango nectar, and water to a large pot and bring to a low boil.  Mince the ginger and green chilies and add them in.  Once the soup is hot, take out a small bowlful and stir in the peanut butter until it is completely incorporated, then return it to the pot.  Repeat with another bowlful and incorporate the bullion cubes.  Serve in bowls topped with the cilantro and green onions.

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