This soup is a regular around our place. I actually double up the recipe and pour into canning jars for keeping. And we just love having a bowl of soup anytime the feeling hits. This Thai inspired soup is simply amazing, you may wish to prep this recipe on the weekend, so you have it ready for the week.

Don't let the line up of ingredients scare you, take 10 minutes to place all ingredients on your prep table, and just work through it. Once it's in your pot, just let it simmer. I chose this recipe for you as I really wanted you to feel how lovely these flavours are together. Tomato, coconut milk and peanut, together with ginger and the remaining ingredients, it's amazing!

Remember my rule of squishing the San Marzano whole canned tomatoes through your fingers as you add them to the recipes.

Serve with bread and butter, yum!

For gluten free, this recipe is ideal and 100% gluten free. The Knorr gel package states they are gluten free.

For vegetarian, this recipe is ideal and only requires you to use vegetable stock. Knorr gel packs also come in vegetarian.

And please join me in the comments below, I read every comment and love to hear how it went! 

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

Recipe & Food Styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 tablespoons salted butter

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoons minced fresh ginger
  • 2 cups diced sweet potatoes
  • 1 cup canned coconut milk
  • 2 cups canned whole San Marzano tomatoes

  • 1/2 cup canned pumpkin
  • 2 cups good quality chicken stock (1 Knorr gel pack with 2 cups water)

  • 1 tablespoon honey
  • 1/2 cup peanut butter

  • 1/4 cup fresh lime juice
  • Coarse salt and cracked black pepper, to taste
  • Chopped roasted peanuts, to garnish

Preparation

In large heavy saucepan, melt butter over medium-high heat. Add onion and
cook until golden, about 5 minutes; add garlic and continue to cook for 1 minute. Add ginger and sweet potatoes and cook for another 10 minutes. Add coconut milk, tomatoes, pumpkin purée, chicken stock and honey. bring to boil; simmer for 40 minutes or until sweet potatoes are tender. 

Pour half of the soup into large bowl and purée with hand blender; return soup to saucepan. Add peanut butter and lime juice. If soup is too thick add 1/4 cup water. Heat through and season with salt and pepper. Ladle into bowls and sprinkle with chopped peanuts. Season with salt and cracked black pepper.

Note: For chicken stock, use the recommend Knorr gel packs we recommend in our pantry essentials. generally, 3 cups water to 1 gel pack. In this recipe we use 1 gel pack with 2 cups water for higher concentration.