Pumpkin Peanut Thai Soup

By NickiR

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. green Thai curry paste
• Freshly ground pepper

Details

Servings 6
Preparation time 120mins
Cooking time 140mins

Preparation

Step 1

Preheat the oven to 350 degrees.

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.

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

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

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

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

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