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A bowl of warm, spicy and creamy soup is always the answer. A taste explosion with ingredients from Thailand!

Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

289

Serves

4

Cooking Time

30

Ingredients You Need for Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]

  • 1 pumpkin (eco size) in tern
  • 34-ounces vegetable broth
  • 1 onion, roughly chopped
  • 1 clove of garlic, finely grated
  • 1 slice of lemongrass, finely chopped
  • 1 red chili, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon ginger, finely chopped
  • 1 teaspoon bumped cumin
  • 1 teaspoon cracked coriander
  • Salt and pepper
  • Coconut oil for frying

    • For the Peanut Butter Roasted Chickpeas:

    • 1 can of chickpeas, rinsed and drained
    • 1 tablespoon peanut butter
    • 1 tablespoon tamari
    • 1 teaspoon coconut oil

    For the Toppings:

    • Fresh coriander
    • Chili
    • Coconut milk
    • Soy yogurt

How to Prepare Thai Pumpkin Soup With Peanut Butter Roasted Chickpeas [Vegan, Gluten-Free]

  1. Heat a large saucepan to medium heat, melt coconut oil, sprinkle onion and garlic for 3 minutes.
  2. Add all spices, turn it around and let it boil for 1 min.
  3. Add pumpkin, stir it around and let it fry for another 1 min.
  4. Pour the broth, bring the soup into the boil and simmer for 15 minutes.
  5. Heat a pan up to medium heat, melt some coconut oil and raise the chickpeas for 5-7 minutes. Turn around in the way.
  6. Add tamari and peanut butter, turn it around until the peanut butter is advantageous and let it fry for another 5-7 minutes.
  7. Blend the soup evenly and creamy and taste it with lime juice and salt and pepper.
  8. Season soup in bowls and top it with coconut milk / soy yogurt, peanut butter roasted chickpeas, coriander and chili.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Nutritional Information

Per Serving: Calories: 289 | Carbs: 53 g | Fat: 7 g | Protein: 11 g | Sodium: 556 mg | Sugar: 13 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Maria Engbjerg

See My Recipes

Gluten-free, vegetable-centric vegan recipes.

Hi, I’m Maria, a 35-year-old vegan, plant-based veggie lover. I live in Copenhagen, Denmark and work full time on my blog Vanlose Blues. I create recipes with a deep passion for vegetables and because I just can't help my self. My recipes are all gluten-free, easy to make, full of flavor, and of course; vegetables.

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