This easy comforting 5 Ingredient Curry Peanut Pumpkin Soup is perfect for a weeknight meal or a road trip.
This 5 Ingredient Curry Peanut Pumpkin Soup was inspired by my Thai Curry Butternut Squash Soup. It has similar flavors but with about half the ingredients.
You'd never know that this soup was made with just five ingredients. It is rich and comforting with coconut milk and peanut butter.
Lime juice balances the richness out and adds some brightness.
This pumpkin peanut soup is perfect for traveling because none of the ingredients need to be refrigerated until it is made. When I go camping I love to make easy dishes that don't require a lot of prep or cooking time.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Canned pumpkin puree: For its creamy texture and savory flavor. Make sure it is not pumpkin pie filling! Pie filling has sugar and spices in it. You could also use butternut squash puree.
- Coconut milk: I used full fat coconut milk. If you prefer light coconut milk, you may want less water.
- Thai red curry paste: Adds sweet savory flavor.
- Peanut butter: Adds a creamy nutty flavor.
- Lime juice: I used key limes, but you could use any variety. Adds a tart flavor and balances out the richness.
- Water: Thins the soup out.
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🔪 Instructions
- Add all ingredients except lime juice to a saucepan. Bring to a boil, then reduce to a simmer. Cook until peanut butter dissolves.
- Add lime juice and serve.
🥡 Storage
This curry soup will last up to 5 days in an airtight container in the fridge.
📖 Variations / Additions
- Curry powder
- Thai green curry paste
- Vegetable broth
- Minced ginger
- Minced garlic
- Cilantro for serving
- Chopped peanuts for serving
🥣 Other Soup Recipes
A 5 ingredient soup, what could be easier? Cooking a healthy meal is easy when you have simple ingredients.
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🧂 You May Need
📋 Recipe
5 Ingredient Curry Peanut Pumpkin Soup
Ingredients
- 13.5 ounces coconut milk
- 15 ounces pumpkin purée
- 2 tablespoons Thai red curry paste
- ¼ cup peanut butter
- ¼ cup water
- 2 teaspoons key lime juice
Instructions
- Add all ingredients except key lime juice to a pan. Bring to a boil, then reduce to a simmer. Cook until peanut butter dissolves. Add lime juice and serve.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Nicole says
Hi could you please tell me is the nutrition info for the whole dish or per serving? Thank you
Willow Moon says
Hi Nicole, the nutrition info is listed below the recipe. It's for 4 servings. Let me know if you have any other questions!
Denise says
This is my latest go-to meal. I love how easy it is. It tastes like peanut curry soups that I've made with a ton of ingredients. You would never know it only has 5!
Willow Moon says
Thanks Denise! I am all about easy go-to meals!
anne marie says
Wow! Easy, and satisfying. Every bit as good as a restaurant soup; loved it. Thanks.
Willow Moon says
Thanks Anne Marie, I am so glad that you liked it!
Cindy says
Made this for dinner last night. So flavorful, and easy to put together on a busy week night! This will be a recipe in regular rotation at our house. Thanks Willow!
Willow Moon says
Thanks Cindy, I am so glad that you liked it!
Mama Munchkin (@globalmunchkins) says
This sounds fantastic and SO simple! Can't wait to try it!
BTS Event Management says
It requires such simple ingredients but looks delicious!
Willow Moon says
Thanks, it was!