Thai Pumpkin Soup

Along with the sausage bread from yesterday, I always pack a super heated soup in a couple of Thermoses (Thermi?). Anyway, we prefer to drink the soup, rather than having to take bowls and spoons along.  When we have this at home, we do use spoons, of course. Don’t listen to anyone who says differently.


(It looks a little thicker in this photo than it really is…I have to confess…I was taking the photo outside on a frigid day, and when the soup was hot, the steam made the photo look fuzzy.  So I waited until it cooled to take the photos, and it thickened up.  It’s really a great consistency for drinking when it’s hot.)

Thai Pumpkin Soup

  • 2 (14-ounce) cans chicken broth(fat free, lower sodium)
  • 1 (15-ounce) can pumpkin (NOT pumpkin pie mix!)
  • 1 (12-ounce) can mango nectar
  • ½ cup natural peanut butter (creamy)
  • 2 Tbsp rice vinegar
  • ¼ tsp ground ginger (or ½ tsp fresh)
  • ¼ tsp dried orange peel (or ½ tsp freshly grated)
  • ¼ tsp garlic powder

1. Combine broth, pumpkin, and mango nectar in a large saucepan. Bring to a boil, reduce heat, cover, and simmer 10 minutes.

2. Whisk in peanut butter until soup is smooth, then add remaining ingredients. Heat about 3 minutes, until everything is hot but not boiling.

Click here for the printable recipe

I like this soup because I almost always have all the ingredients on hand (the mango nectar is usually in the Hispanic food section) and it whips up in only a few minutes of hands on work time.  I can pack the rest of the picnic while it’s cooking, and be ready to roll as soon as it’s done.


2 thoughts on “Thai Pumpkin Soup

  1. Love anything that is gluten and casein free so I’m definitely going to try this! Nice use for the pumpkin leftover from my last pie, too.

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