Gluten Free Pumpkin Peanut Soup Recipe

by Carol Kicinski on November 6, 2014

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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!

Gluten Free Pumpkin Peanut Soup Recipe Image

Gluten Free Pumpkin Peanut Soup Recipe


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.


This Gluten Free Pumpkin Peanut Soup Recipe serves 6

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Categories:    Soups & Stews

{ 6 comments… read them below or add one }

Anne November 8, 2014 at 4:11 am

Will try this. I love soups. My favorite and easiest ever. One head of cauliflower cooked until tender enough to puree with an immersion blender. (Simmer slowly in 2 cups water) You can leave the water in while you puree it. Then add one small can of coconut milk and season to taste with a good yellow curry powder. There you are! Easy!


Carol Kicinski December 1, 2014 at 11:31 am

Sounds tasty! Thanks Anne.



Balvinder November 12, 2014 at 11:19 am

I love a good flavorful bowl of soup in these cold, dark rainy days. Great idea to add peanut sauce.


Carol Kicinski November 14, 2014 at 11:45 am

Thanks Balvinder, yes we do need something to keep us warm!



Gluten free November 26, 2014 at 11:18 am

For sure, this product has lots of advantages and must included in our food. Absolutely beautiful and delicious recipe. Thank you for sharing!


Carol Kicinski December 1, 2014 at 10:22 am

You’re so welcome!



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