Thai Pumpkin Peanut Soup


  • 1 1/2 c. water
  • 1 medium onion, finely diced
  • 3 c. canned or cooked pumpkin
  • 4 c. coconut milk beverage
  • ½ c. creamy peanut butter
  • 2 tsp. curry powder
  • 1 Tbsp. Thai red curry paste
  • 1 Tbsp. McKay’s Chicken Style Seasoning
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. agave nectar
  • 2 ½ tsp. salt
  • 1 tsp. fresh lime juice
  • crushed peanuts for garnish


  1. Heat water in a medium sized stock pot. Add onion and sauté until clear.
  2. Add remaining ingredients and simmer for 20 minutes to blend flavors. Garnish with peanuts.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Thai Soups Lunch or Dinner

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