This easy comforting 5 Ingredient Curry Peanut Pumpkin Soup is perfect for a weeknight meal or a road trip.
If you peruse my website, you’ll notice that I love curry. I have used it in a tofu and vegetable curry dish, in appetizers, in salad dressings, in curried salad sandwiches, on Thai Pizza, and in soups. I think I have around two curried soups already, with one more on the way. My favorite curried soup is probably the Thai Curry Butternut Squash Soup. This 5 Ingredient Curry Peanut Pumpkin Soup was inspired by that soup. It has similar flavors but with about half the ingredients.
I was brainstorming soups that I could make with little ingredients one day because I was preparing for a road trip. Traveling with as little as possible is always a good thing in my book, as long as I have everything that I need. I have learned from my past mistakes of overpacking. Now I travel much lighter and even wash clothes during the trip so that I don’t have to pack as many clothes.
This 5 Ingredient Curry Peanut Pumpkin 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. I also love to have meals that warm me up since we always travel to cold places to get out of the heat during the Summer months. We usually end up in the mountains where it’s quite cold in the morning and evening hours.
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.
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5 Ingredient Curry Peanut Pumpkin Soup
- 13.5 ounces coconut milk
- 15 ounces pumpkin purée
- 2 tablespoons Thai red curry paste
- 1/4 cup peanut butter
- 1/4 cup water
- 2 teaspoons key lime juice
- 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.