Warming up Fall with Thai Pumpkin Soup and Roasted Pumpkin Seeds

This Thai Pumpkin soup recipe is one of my favorite parts of fall. Its simple to make, nutritious, filling and delicious….and looks great in a pumpkin! There are several pumpkin soup recipes out there, like these: Thai-Pumpkin Coconut soup,  Thai-Pumpkin soup.

This recipe my friends and I have tweaked. It’s the best, due to its ease and deliciousness!

Friend’s Thai Pumpkin Soup

Three cups of chicken broth

1 can Pure pumpkin (290z.)

1 can mango nectar (11.5) –Usually I can find this in the Mexican aisle. Sugar water can work too.

3/4 tsp. dry ginger (less if you use fresh)

2 cloves of garlic, minced

1/4 c. Creamy peanut butter (I’ve tried different peanut butters, but creamy is the best!)

2 Tb. rice vinegar

2/3 c. Evaporated Fat-Free milk

Combined all ingredients, saving the peanut butter and milk to stir in at the end. Cook over medium heat, and serve warm or freeze for later!

Roasted Pumpkin Seeds

Roasted pumpkin seeds are super easy to make. Take the seeds from the pumpkin and wash all the pulp from your seeds. Dry partially with a paper towel and dump in an even layer on a cookie sheet. Add a tablespoon of butter in small pieces in different areas of the cookie sheet on top of the seeds. At this point, my family likes to add about a tablespoon of Soy sauce on top of the seeds. This makes them pretty salty, so don’t add too much, or add additional salt. Roast at 400 for 15-20 minutes, stirring once in between. Roast longer if you like them really crunchy. Enjoy!

What are some of your favorite Fall recipes?


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  1. […] Cut open the pumpkin and clean out the inside. Carve to your liking, and save the seeds for roasting; recipe here on our blog! […]

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