Pumpkin Coconut Soup with Thai Peanut

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  • 2 Tablespoons Olive Oil
  • 1 (medium) White Onion, minced
  • 2 cloves Garlic, minced
  • 1 (15 ounce) can Pure Pumpkin Puree
  • 1/4 cup San-J Thai Peanut Sauce
  • 2 cups Gluten Free Chicken Stock
  • 1 (14 ounce) can Coconut Milk
  • Salt and Pepper
  • ΒΌ cup Toasted Pumpkin Seeds


Servings: 6

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, San-J Thai Peanut Sauce, chicken stock, and coconut milk. Bring to 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.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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