Pumpkin Peanut Thai Soup

By Batgirl

Creamy pumpkin soup with a hint of peanut and Thai curry.

Ingredients

• 1 small to medium pie or sugar pumpkin
• 1 tbsp olive oil
• 1 small onion
• 1 cup coconut milk
• 2 cups vegetable broth
• 1/4 cup creamy peanut butter
• 1 tbsp Thai curry paste I used green, or to taste
• salt & pepper, to taste

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 350F. Cut the pumpkin in half, remove seeds, and place cut sides down in a greased baking dish. Cover with foil and bake for 1 hour to 1 1/2 hours, until flesh of the pumpkin can be easily pierced. Allow to cool until the pumpkin halves can be comfortably handled.

2. Scoop the flesh of the pumpkin into a food processor and pulse until smooth. Set aside.

3. Heat the olive oil in a medium soup pot. Add the onion and sautee until golden, about 8 minutes.

4. Add the pumpkin puree, coconut milk, vegetable broth, peanut butter, and curry paste. Puree using an immersion blending to your desired consistency. Heat for 10 to 15 minutes to allow flavors to combine and all ingredients to heat uniformly.

5. Taste for seasonings, and add more curry paste, salt, or pepper if desired.

6. Serve with a dollop of vegan sour cream, some roasted salted peanuts, and a dash of paprika.