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Spicy Pumpkin and Peanut Soup


Serves 4
2 Tbsp Pastene Extra Virgin Olive Oil
1 medium yellow onion, diced
4 tsp Pastene Minced Garlic
1 fresh ginger, 1” long piece, peeled and chopped
2 tsp Pastene Hot Pepper Rings or Pastene Deli Sliced Peperoncini, chopped
1 14 oz can of pumpkin puree (not pumpkin pie filling)
4 cups chicken stock
1 13 oz can coconut milk
1 Tbsp honey
1/2 cup unsweetened natural peanut butter
salt to taste
chopped chives and sliced peppers, for garnish


Prep time: 5-10 minutes | Cook time: 25 minutes

  • In a large pot, heat the olive oil on medium. Add chopped onion, garlic and ginger and sauté until onions are softened stirring frequently so the garlic doesn’t burn.
  • Stir in the chopped hot pepper or peperoncini and pumpkin. 
  • Simmer until thickened, stirring occasionally, for 20 minutes. 
  • Add coconut milk, honey and peanut butter. Using an immersion blender puree the soup until smooth. 
  • Serve as is or top with more pepper and snipped chives.

Product Used

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