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Thai-Style Pumpkin Soup

Thai-Style Pumpkin Soup
Makes:
4 servings
Prep Time:
10
minutes
Total Time:
20
minutes
Vegetarian
based on
66 reviews
Fresh ginger and creamy peanut butter lend a distinct Thai flavor to this pumpkin soup. Ready in less than 30 minutes and also freezable-so make this one ahead to have a delicious treat for unexpected guests or to save time in entertaining.

In this recipe:




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Ingredients:

  • 2 cups water
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (11.5 fl. oz.) mango nectar
  • 3 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons finely chopped green onion
  • 1/4 cup finely chopped cilantro, divided
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

Directions:

COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

FOR FREEZE AHEAD:
PREPARE
as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.

NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.


Reviews:

Review This Recipe
  •  Star(s)

    Healthy and Easy!

    Logan Lamphere from STURGIS, SD

    I made this for potluck day at work, and everyone loved it! I also really like the fact that it's healthy and easy. Looking forward to more healthy recipes from Nestle. Thanks!

  •  Star(s)

    Warm and Soothing

    Laura Godin from BELLOWS FALLS, VT

    My family loved this Thai-Style Pumpkin Soup. We have enjoyed Libby's Pumpkin Pie for years as well as pumpkin muffins. So, we decided to try the soup and the flavors in it were soooo soothing! Please try this, it is now a TOP list soup for us!

  •  Star(s)

    Thai-Style Pumpkin Soup

    Jean Marks from HOFFMAN ESTATES, IL

    We were very pleased not only with the unique taste, but how easy it was to make. The prep time was very low. We will definitely make this again, but will add more than 1/2 t red pepper flakes as we like it a little spicier.

  •  Star(s)

    Thai Pumpkin Soup

    nancy jozwiak from ALDEN, NY

    My daughter and I enjoyed this soup last weekend. My husband was not very fond of the soup. We added a slices of fresh ginger root for extra zing. Thanks for sharing the original recipe. We are big fans of the recipe sharing.

  •  Star(s)

    unusual & delicious

    Brigid McVaugh from HOUSTON, TX

    This soup made such a hit with guests that I keep the ingredients on hand. It's quick to make, looks and tastes delicious, and, if you need more reasons to try it, is a great source of beta carotene.

  •  Star(s)

    Great and Easy

    MICHELLE PATRICK from ARLINGTON HEIGHTS, IL

    Everyone in my family enjoys this recipe. It is easy and healthy!

  •  Star(s)

    Average Soup

    Christa Dyck from Elk Grove, CA

    The soup was alright. Both my husband and I ate it for dinner. But neither of us liked it well enough to eat the leftovers. I think possibly we just don't like that style of food.

  •  Star(s)

    Delicious Soup

    Sandra Behn from BALTIMORE, MD

    I like pumpkins and I am always looking for ways to use it since it is one of the super foods. My husband even liked this soup and he doesn't like pumpkin. It is very easy to make also.

  •  Star(s)

    Thai Pumpkin soup

    Beverly Witchner from Albion, CA

    I doubled the amounts and it came out great. I pureed just one mango though, so will use two the next time to get that flavor plus added water for more liquid. It took me, therefor much longer, but the time is too little when you have to chop everything especially the cilantro. I fault the recipe for stating to use Maggi vegetarian cubes without listing the size of each cube. I could only find Knorr (large size -1/2 cube=5g) and Herb-Ox (3.5g per cube)so for the doubling I opted for 1 1/4 knorr. Definitely plan to add this to my favorite winter soup recipes.

  •  Star(s)

    thai soup

    melody cox from AMITYVILLE, NY

    I like when I have all the fixings in the house to try something new and I did. The family loved it and said to make it again the kids liked the idea of peanut butter in soup

  •  Star(s)

    Thai Pumpkin Soup

    Karla ROLLER from SPARTA, MO

    Great! First response from the crowd, "I'm not eating that!" Next response, "Hey, that's good stuff." Not hard to make either.

  •  Star(s)

    Thai-Style Pumpkin soup

    julia brosnihan from BALLSTON SPA, NY

    I liked the flavor that the fresh cilantro added to the soup. My husband and daughter both had an issue with the sweetness of the soup.

  •  Star(s)

    Wonderful

    Jill Privett from Sevierville, TN

    I really liked the recipe. I was out of rice vinegar so I substituted the fish sauce (that someone previously mentioned) and decided to add a little lemongrass. Yum Yum!

  •  Star(s)

    Satisfying Soup

    Becky Bucci from Wilmington, NC

    A double batch of this soup was made so I could freeze several servings and enjoy it for weeks to come. It freezes and defrosts well. Next time I make it I will use fresh ginger as opposed to dried and a little less red pepper. I added a bit more than the maximum portion specified in the recipe and it was too hot.

  •  Star(s)

    Famtastis soup

    Shirley O'Dell from FREDERICKSBURG, VA

    This is as close to an authenic Thai Pumpkin soup that you can get. Adding Tom Yum paste instead of the peamut butter makes it the real thing! Excellent! Everyone loves it and it is so easy to make.

  •  Star(s)

    thai-syle pumpkin soup

    JEAN ZAMMAS from WESTON, FL

    This was excellent-my husband devoured it

  •  Star(s)

    Thai pumpkin soup

    Jessica Jones from NEW ORLEANS, LA

    I added a dash of hot sauce to this recipe to spice it up a little more. Very good!

  •  Star(s)

    loved it

    jennifer hinkle from Edison, NJ

    Finally...a great recipe for pumpkin soup !!! I've tried many others but this one FAR exceeds the rest. Excellent!!

  •  Star(s)

    Thai-Style Pumpkin Soup

    Dawn Williams from manheim, PA

    My family and I decided to give this recipe a try. It's not our usual type of cooking, but once in awhile we like to venture out and try something new. We were pleasantly surprised. We really enjoyed it & it's easy to make!

  •  Star(s)

    Great Soup

    JUDY LYMAN from SURPRISE, AZ

    I loved this soup. There are layers and layers of flavor in this very easy to make soup. I did add a few pinches of cayenne pepper to give it more of a kick, but the soup is quite good without it.

  •  Star(s)

    Suprising!

    Amy Roach from

    My family was hesitant to try this soup. The more we ate of it, the more we liked it. My husband had three bowls!

  •  Star(s)

    BEST EVER

    CARLA MORRISON from MANTUA, OH

    I HAVE NEVER TASTED ANYTHING LIKE THIS BEFORE. GREAT TASTE.

  •  Star(s)

    thai-style pumpkin soup

    elaine hilton from little falls, NJ

    I never had thai food. This soup is DELICIOUS!! very easy to make, and sooo satisfying to eat. Make some toady!

  •  Star(s)

    Yummy and easy

    Jill Goodwin from BELFAST, ME

    When I first saw the diverse flavorings that the recipe wanted, I wondered how well they would blend together - but blend together they did. This is very easy - has ingredients that most of us keep on hand, thus no special trip to the grocery store. (OK - it took a while to find the apricot nectar!) I really liked the soup and will be making it again.

  •  Star(s)

    Thai-Style Pumpkin Soup

    Lisa Kisch from HAYWARD, WI

    I loved the soup. I altered the recipe by using two cups of chicken stock. It was leftover from before Thanksgiving. I was happy to have another use for the chicken stock & to have another use for canned pumpkin.

  •  Star(s)

    So tasty it'll make you cry!

    Carol Nardello from KAILUA, HI

    This is now my favorite signiture dish. I find the peanut butter to be optional and add Tom Yum paste for additional authentic flavor. The coconut milk prevents it from separatng if boiled so, it is very forgivable. Enjoy!

  •  Star(s)

    Thai-Style Pumpkin Soup

    Jennifer Shierling from WATERTOWN, NY

    I though, I would give this a try, we do enjoy hot food. It is different, only once in a great while, if you want to experiment with a new taste.

  •  Star(s)

    THIS IS GREAT

    CINDY IZAGUIRRE from LANCASTER, CA

    I HAD TO TRY THIS, I AM NOT A BIG FAN OF PUMPKIN BUT WHEN I MADE THIS SOUP, WOW, IS FABS!

  •  Star(s)

    Thai Pumpkin Soup

    DEBBIE DAWSON from FRESNO, CA

    This is very easy to make, and it taste very good. I left some of the cilantro out, only because Not one of my favorite herbs. But it taste good. Would make it again.

  •  Star(s)

    Thai-Style Pumpkin Soup

    PHYLLIS WHEAT from GRAND BAY, AL

    I really enjoyed this soup to tell you the truth it was very good . I will definitely make again.

  •  Star(s)

    Nutritional benefits of Thai Soup

    MARY CHILDERS from IDABEL, OK

    This recipe contains a lot of Vitamin A (that I am unable to measure) as well as alot of fiber (which I am also unable to measure), both of which are necessary for good health.

  •  Star(s)

    Something different

    Evonne Robertson from Fraser, MI

    I am so glad I tried this soup it is really good. My daughter likes Tai foods and she really enjoyed this.

  •  Star(s)

    Delicious Thai Pumpkin Soup

    Darcy Dahl from Auburn, WA

    I made this soup a couple nights ago. My husband, who wont eat Pumpkin, thought it was great! I really enjoyed it also, just the right amount of kick to it.I just warms you right up. We are having a potluck for my Grandmothers 90th soon, and that is what I will be taking! My sister already wants the recipe and she hasn't even tried it yet!

  •  Star(s)

    Thai-Style Pumpkin Soup

    Ruth Minsk-Whitehead from OCALA, FL

    Never thought I would like anything like this, but it was a big hit. Will definitely make it again.

  •  Star(s)

    Be Creative!

    Ellen Lee from Bellevue, WA

    I realized that I bought Libby's Pumpkin Pie filling by mistake, instead of Libby's 100% Pumpkin, when I was about to put it in the soup. But I used it anyway, and it still turned out pretty good! It was too sweet and cinnamon-y at first, so to compensate for it, I added more red pepper flakes for spicyness and fish sauce for saltyness. I think adding rice noodles (pad-thai noodles) to make a noodle soup out of it would be good, too. I'll try it next time!

  •  Star(s)

    Thai-Thai Soup

    Karen Bishoff from Brookneal, VA

    I substituted 4 T of sweet chili sauce for the crushed red peppers and it improved the overall flavor. My kids preferred it with the sauce over the crushed peppers.

  •  Star(s)

    More Thai flavor

    Meghan Sheehan from

    This was a very tasty recipe. However, for more of an authentic Thai flavor, omit the cilantro and substitute fish sauce for the rice vinegar. As a single person, I was so excited by how easy this was to make and also by how well it freezes!

  •  Star(s)

    Something to share

    Sue Darling from LENEXA, KS

    I made this for myself (I live alone) & was so pleased with the result that I took my second batch to work on a pot-luck day. Everyone who tried it raved about it & I shared the recipe as well as the soup. I used a mix of pureed mango & organic mango juice and actually added a little extra ginger & red pepper. I am really fond of spicy food. This recipe allows for alot of personal adjustments. Thanks!

  •  Star(s)

    Wonderful, flavorful, healthy!

    Emily Stevens from CHARLOTTE, NC

    This is easy to make and a great blend of sweet and savory ingredients. Everyone in my family likes it -- and that's rare!

  •  Star(s)

    Interesting Combination

    DAWN CLARK from AURORA, CO

    My husband and I are extremely fond of middle eastern and Indian quisine, so I thought I'd try this one out, and not tell my kids what it was. The first thing my 13 year old said was "very interesting combination of tastes." Then she decided she liked it indeed, so definatley a winner for the family. Like others, I used whole Mango and pureed it myself.

  •  Star(s)

    Big YUM

    Katy from

    My family loved this rich, smooth soup. Very filling, especially on this cold night. The peanut butter added a nice velvety richness. My husband even commented on how quick and delicious this was. I went easy on the red pepper for my 8 year old.

  •  Star(s)

    Great soup !!

    Linda Randles from NORTH CANTON, OH

    We love pumpkin and this soup was the best. There was none left for the next day. My family loved it. We're big pumpkin lovers and this was great.

  •  Star(s)

    Thai-Style Pumpkin Soup

    agnes louie from el monte, CA

    My son; who just return from a month long stay in Thailand; love Thai foods enjoy this soup very much. It was easy to make, but I did change the nectner to fresh mango puree and I use fresh grated ginger.

  •  Star(s)

    "Thai Halloween"

    Karin in Denver, CO from Denver, CO

    Real good! I added Garlic-Chili oil instead of crushed red pepper. Also substituted Mango baby food (3 jars) for the Mango nectar to add more "real" mango. It might even be an idea to puree some frozen mango chunks. Wonderful flavor!

  •  Star(s)

    Delicious

    Karen Larsen from MARLBOROUGH, MA

    This was delicious. It came together in only a few minutes and tasted great. My husband loved it. I plan to serve it again at a Thai themed dinner party.

  •  Star(s)

    Delightfully Different

    Kimberly from Warner Robins, GA

    I made this soup last night. I couldn't find mango nectar so I bought a can of mango and made a puree out of it in the food processor. I also used chicken bouillon instead of vegetarian. The soup was wonderful and very filling! I would suggest using ginger paste and garlic paste. I couldn't get mine chopped fine enough to where I didn't bite into it. This is very different & very yummy. Got the thumbs up from my 16 year old son as well. I will surely make this again.

  •  Star(s)

    Souper Soup

    n frye from Splendora, TX

    This pumpkin soup is very good. With our first cool front I think of making this flavorful soup for friends and family. This Thai/American soup is super!

  •  Star(s)

    Great Pumpkin Soup

    Diane Acker from Felton, DE

    My husband and I enjoyed your Pumpkin Soup Recipe. At first he was unsure of eating Pumpkin Soup, he has now requested that I make it for Thanksgiving. As far as myself, I love trying new pumpkin receipes. This will go into my recipe file as a keeper.

  •  Star(s)

    A Wonderful Soup Anytime

    Angela Flanagan from ST LUCIE WEST, FL

    My husband loved this delicious, easy to prepare, healthy soup. As a senior citizen, I am always looking for healthy and nutritious recipes that I can add to the foods I like to prepare and love to consume. What a unique taste. Yummy!!!!!

  •  Star(s)

    thai-style pumpkin soup

    Beckye Balderas from ROYSE CITY, TX

    It's delicious, but it tastes better without the cilantro. I will make it again.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 220
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 1.5g (9% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 160mg (7% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 22g
  • Protein: 9g
  • Vitamin A: 290% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Thai-Style Pumpkin Soup

Ingredients

  • 2 cups water
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (11.5 fl. oz.) mango nectar
  • 3 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger
  • 2 cloves garlic, finely chopped
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons finely chopped green onion
  • 1/4 cup finely chopped cilantro, divided
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk

 

Directions

COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving.

FOR FREEZE AHEAD:
PREPARE
as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with remaining cilantro before serving.

NOTE: For a richer and creamier version of this recipe, substitute NESTLÉ CARNATION Evaporated Milk for Evaporated Fat Free Milk.

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