Thai Pumpkin Soup With Peanuts

Let’s say that today is a perfect winter day, I really mean it because we have forgotten how it feels to be winter.


Let’s say that today is a perfect winter day!  I really mean it because we have forgotten what winter feels like.  In the past years, we have been accustomed to many climate changes.  Temperature is often out of the ordinary. Today winter decided to be itself. The dark clouds have moved in and it seems that they want to stay there forever. The cold is very bitter and finally, we saw some snow!! Well, it is something between rain and snow falling here where I live, even though I know that the surrounding areas have heavy snowfall. Oh God!!! I love this weather! Of course, I would be happier if these conditions happened yesterday since it was Sunday, for the obvious reasons.

I  adore snow and every time it’s snowing, but snowing somewhere else I feel a huge disappointment!! I feel like I want to get into my car and drive away to a destination covered with snow. I think I must have been a husky in my previous life or this is my need to be a child again, playing and making snow angels in the snow. But it’s Monday and I have to compromise with a few scattered snowflakes falling here and there in my garden!!



As I was mesmerized by this beautiful scene through my kitchen window, I realized that three beautiful pumpkins, that were left over from my Christmas decorations, were staring at me and waiting for something to happen. I was almost sure that the pumpkins had gone bad, but to my surprise, they were still alive, desirable and ready to make something great and delicious for the finale.

I got the urge to search through my recipes for something seasonal, warm and worth the sacrifice for these beautiful pumpkins. I digged up this soup, which I have made in the past, so it would be a “sure thing”! “Thai pumpkin soup with peanuts”! I chose it not only because it’s a soup and it’s warm but because it’s quite chilly and it’s a must for a day like today.





As I started working and capturing the pumpkins, I remembered once again how much I love and admire this beautiful chubby and tempting ball with the perfect curves and the most lively color.

I think that the camera just loves pumpkins and our plates, too!! Today we will enjoy this warm, colorful, chilly, aromatic, full of energy and so healthy soup!! The perfect Boost for this Perfect winter day!!


2      tbs olive oil

1      medium  finely chopped onion

1      kg of peeled and chopped pumpkin

2      crushed garlic cloves

1      medium  peeled and chopped potato

2      tbs of red curry paste

2 ½  cups of chicken broth

400  ml  of coconut milk

1      slice of ginger, ground

½     cup of unsalted roasted  finely chopped peanuts

½     bunch of finely chopped coriander

2      tbs of finely chopped chives

2      tbs of lime juice and some ground peel


1. Heat the oil in a pot. Saute the onions until softened. Add the pumpkin, potato and stir while cooking for five minutes. Put the garlic and stir for 1 minute until the garlic scent surfaces. Continue with curry paste and stir until spread evenly. Add the chicken broth and boil at a low temperature for twenty minutes with the pot covered and then for another twenty minutes with the pot uncovered until the ingredients soften.

2. Remove the pot from the heat and let it stand for 5 minutes. Blend the soup until smooth and remove it back to the pot adding 300ml of coconut milk. Let it boil for 5 minutes. Season with salt and pepper. When the soup is ready, serve it on the plate.

3. Finish adding some lime juice and some ground lime peel. Make circles on the top, with the rest of the coconut milk and sprinkle with peanuts, coriander, chives, and some ground ginger.If you want your soup to be very spicy ( I did it once and we were on fire) you could play with the curry paste.