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Thai Style Pumpkin Soup

Cooler weather brings with it the kind of dishes that warm us up inside and out! This recipe was given to me by one of my favorite friends and co-workers at that little country hospital, an occupational therapist named Ruth. Food is the universal language of friendship, so share a bowl of this warm deliciousness with a friend ... and thanks, Ruth! Much love, "Jen Jenny."

A photo of a bowl of Thai Pumpkin Soup.


2 16oz. cans chicken broth

1 15oz. can pumpkin

1 12oz. can mango nectar

1/4 cup crunchy peanut butter

2 tbsp. rice vinegar

1 1/2 tbsp. minced green onion

1 tsp. fresh ginger peeled & grated

1/2 tsp. orange ring grated

1/4 tsp. crushed red pepper

1 clove minced garlic

Fresh chopped cilantro


Combine the first 3 ingredients in a large pan and bring to a boil.

Cover, reduce heat, and simmer for 10 minutes.

Combine 1 cup of the pumpkin mixture with the peanut butter in a blender or food processor and blend until smooth. Return the mixture to the pan.

Stir in vinegar and the next 5 ingredients and cook until heated thoroughly.

Top with fresh cilantro when ready to serve. Enjoy!

Other toppings may include a dollop of sour cream or a sprinkle of roasted pumpkin seeds.

Helpful hint: instead of using a blender or food processor (which are both great if you're doing a large volume), try an immersion blender - it's one of the handiest kitchen tools I own!

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