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]

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Cooking Time



  • 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


  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.

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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