Spicy Peanut and Pumpkin Soup Recipe (2024)

I found the recipe bland, added fresh squeezed lemon to balance the sweet of pumpkin, coconut and honey. I added an extra chilli, some cumin, smoked paprika and used garlic olive oil for my drizzle. Then it was delish. The cumin and smoked paprika added some medium depth between the chilli and ginger. Poured over baby kale and chard which wilted nicely to make a full meal.

I used 2 cups of No Chicken broth and 1 cup of water, real maple syrup rather than honey or agave, added a few shakes of: smoked paprika, cumin, hot curry, salt and pepper. I then greened it up with some baby spinach. Awesome!

Not extraordinary, but pleasant. Slight tendency to blandness despite chilies. Will brighten with lime juice.

May have been completely wrong context, but after a gin and tonic while cooking I added about two tablespoons of umami and I am pretty sure it was awesome

Add some fresh squeezed lime juice at end.

Loved this soup.Living on a sailboat in the West Indies this recipe fits right in.Love being able to to use canned pumpkin.Honey adds another layer of flavor.Next time will use some of the pumpkin they grow down here.Thank you for this recipe.

I used 2 chipotle peppers in adobo sauce, which I took out before adding (regular) pb and a can of light coconut milk. I also used two large onions and omitted the honey. It had a nice kick and my family members who don't love pumpkin enjoyed it and could not guess what was in it. I will make it again for sure.

My husband said this was the best soup I had ever made! It was really tasty, thick and delicious - added approx 1.5 cups of the vegetable stock. I didn’t have access to Haberno chile so I used Sriracha sauce instead. Gave it enough ‘heat’ for us. Previous comments for more salt were helpful and I used an organic marine salt (with integrated dried veggies) to augment the natural flavor of the mixture. Complimented with a warm sourdough just fresh from the bakery and WOW!

I thought it was a little bland, so I put in like 2 tsp of curry powder, some cinnamon, and some mustard seed. I also opted out of putting the chile into the soup, and simply put siracha out of the table before serving it, and recommended people use it. I also put in 2 carrots along with the onions, and fried everything together for a hot minute longer - it made the end product a little more thick and rich.This is also a really good soup to pour over rice, especially if you make it with curry.

Round II - prepared the same way as before but this time I subbed fat-free evaporated milk for the coconut milk. It was just as good and I saved 75 calories and 14 grams sat fat per serving! If you need the coconut flavor (I barely noticed it in Round I) you could add a dash of coconut extract, top the serving with a dollop of coconut cream, and/or garnish with unsweetened coconut.

I only had jalapeno, so I went with that. Because of other comments I wanted to add spice and looked up Nigerian spices/seasonings. I added thyme, grated nutmeg, cumin, coriander, and some cardamon (the letter added before looking up Nigerian curry recipe). Finished it with lime juice. Wonderful!

Did you use real coconut milk (the thick stuff in the can) or the coconut milk in carton which is really more of a water?

I used leftover homemade pumpkin pie filling, which was already sweetened with pie spices, so I skipped the honey. Also, I drizzled with pumpkin oil instead of creme fraiche when serving for an extra nutty, smoky flavor. Delicious!

So, I made some modifications: I used sweet potatoes in place of pumpkin and a dash of Aleppo peppers. Im rather a wimp w fiery chilis. Lovely, light soup, great for hot weather. Garnished w roasted peanuts & chopped tomatoes. I think it will be even better tomortow.

Do you make a milk out of the coconut or just add it to the soup?

My wife said this was the best soup I have ever made! The only modification I made was I used 2 cans coconut milk and about half the broth- just because that is what we had on hand. The habanero gave it the perfect amount of spice. Delicious!

I have made this three times. The first time it was a hit with everyone, the second time not so much. The third time was tonight with a different brand of coconut milk, and this was by far the best. Use a whole habanero!

This is a lovely, light soup. I made two small adjustments based on personal preference. I upped the ginger to an approx 1 1/2 inch piece of fresh ginger and used less liquid ( 2 1/4 cups of chicken broth). Nice blend of flavors. My family doesn’t have the same tolerance for spicy as I do, so I removed the habanero before pureeing. Just a kick of heat that suited everyone.

It was perfect as it is. Thank you.

Ahahaha - Just saw I made this a year ago, and we thought it was delicious. No idea what happened this time, but never again.

Honestly, after one spoonful, I ditched this. Even my husband, who will eat anything, made it through a small bowl and gave up. It was simply tasteless, and I thought, awful. Won't subject us to this recipe again.

I also found the original recipe bland. I doubled the recipe, and added 1/4 tsp smoked paprika, 1/4 tsp cumin, 1/2 tsp of cayenne and the juice of 2 lemons. After that it was delicious!

I made this soup with freshly roasted pumpkin which I pureed, adding some cumin and smoked paprika, as well as chopped fresh kale at the end.I agree that it did not need any honey since the pumpkin is sweet enough all but itself. The soup turned out really well.

Delicious. I didn't have pureed pumpkin, so I used 1/2 of a butternut squash, peeled, seeded and cubed and sautéed with the onions and ginger, I added the garlic towards the end, once the pumpkin started to brown. I also increased the 20 minute cook time, till the pumpkin was tender.

Started with mirepoix (why not), added smoked paprika, Jamaican allspice, and galangal. Used beef broth. Skipped the peppers. Finished with lime, sriracha, peanuts, and shredded chicken. Yum.

Very good. Used more garlic and ginger than called for and added a dash of coriander, cumin and paprika. It was wonderfully creamy with slow heat. Stronger flavors would bury the beautiful pumpkin. Some in my family ate it served over a small bowl of rice.

I made this tonight and it was a hit. After reading other comments I decided to add a tsp of coriander seed and a bit of cumin seed in with onions, garlic, ginger and chili. It added a bit of depth. I bet it will be even better tomorrow.

After reading the other comments, I added maple syrup, paprika, and lime juice, and it came out amazing!

Solid soup - the pumpkin taste is subtle, but warming. The additions in other comments about additional spices and lime juice do make it much more aggressively flavorful, and in a good way, but the taste of pumpkin does get a bit lost. Depends whether you're going for a big flavor punch, or a warming comfort bowl which way to spice it. Still, a good recipe. Will make again.

This was delicious - I added 1/2 teaspoon cumin and a couple of shakes of smoked paprika as some of the notes suggested. I did not have habanero chile so added two chiles in adobo sauce and removed them just before pureeing. At the very end I squeezed in half a lime, added some fresh spinach I wanted to use up, and also added a can of chickpeas and partially mashed them. Excellent.