Gluten Free Pumpkin Peanut Soup Recipe
Need a quick and easy soup recipe that will warm your bones and your soul? This Gluten Free Pumpkin Peanut Soup recipe is ready in about 10 minutes and is made up of mostly pantry ingredients – perfect for these hectic days before the holidays.
Yes, I said it – the holidays! In case you haven’t been paying attention, they are right around the corner.
And speaking of which, this soup would make a delicious starter to a Thanksgiving meal if you are willing to step outside the pilgrim box and serve up something with a deliciously delightful Thai accent.
One of the things that makes this soup so simple is the addition of San-J’s gluten free Thai Peanut Sauce. If you don’t have this in your pantry – you should! It can make something as simple as chicken and broccoli rival the Amazing Chicken from your favorite Thai joint.
Buckle up partners – the holidays are coming faster than you think!
- 2 tablespoons olive oil
- 1 medium white onion minced
- 2 cloves garlic minced
- 1 (15 ounce) can pure pumpkin puree
- ¼ cup San-J Thai Peanut Sauce
- 2 cups gluten free chicken stock
- 1 (14 ounce) can coconut milk
- Salt and pepper
- ¼ cup toasted pumpkin seeds
Heat oil over medium-high heat in a large saucepan. Add the onion and cook for 5 minutes or until the onion has softened. Add the garlic and cook for 30 seconds. Add the pumpkin, peanut sauce, chicken stock, and coconut milk. Bring to a boil, reduce heat and simmer for 5 minutes.
Puree the soup in a blender, working in batches, until smooth. Season to taste with salt and pepper.
Serve the soup garnished with pumpkin seeds.
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