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.
Christine says
This is so easy to make, I love it! Perfect for Fall. 🙂
The Belly Rules The Mind says
I am a lover of Thai Flavors. I can just imagine how good this must taste. Perfect time of the year to try this soup
Carrie @Frugal Foodie Mama says
Wow! I love how simple this soup is to make! 🙂 And the flavors! Yum.
Willow Moon says
Thanks Carrie!
Emily @ Recipes to Nourish says
This sounds so delicious! Love curry soups like this!
Willow Moon says
Thanks Emily!
Ashley says
Yum! This looks absolutely delicious and SO easy! Thanks for sharing this recipe! I cant wait to give it a try!
xo Ashley
Willow Moon says
Thanks Ashley, I hope you enjoy it! Easy recipes are the best, aren't they!
sayhellonature says
Ooh, I've never had a soup like this but it sound amazing! Can't wait to try it
Willow Moon says
Thanks Ashley!
SuperVeganMom says
This looks absolutely delicious!!!! Thanks for the inspiration.
Willow Moon says
Thank you, and I'm glad you stopped by!
Onlygirl4boyz says
This looks so great and perfect for the Fall! Will have to add it to my meal plans
Willow Moon says
I agree! I love a comforting bowl of soup in the Fall!
workingmommagic says
This sounds delish and I love the simplicity of the recipe!
Willow Moon says
Sometimes the simplest things are the best, right!
Chelsie Carr says
I love curry and I love pumpkin, so this sounds like a great and easy recipe to try at home!
xo, Chelsie @ Hey There, Chelsie
Willow Moon says
Thanks Chelsie!