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Thai Pumpkin Soup
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2 tablespoons Land O Lakes® Butter  

1 small (1/2 cup) onion, chopped

1 1/2 teaspoons finely chopped fresh lemongrass

1 teaspoon finely chopped fresh garlic

1 teaspoon Chinese five-spice powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chili powder

1/8 to 1/4 teaspoon ground red pepper (cayenne)

2 1/2 cups chicken or vegetable broth

1 (15-ounce) can pumpkin

1 tablespoon creamy peanut butter

1/2 cup unsweetened coconut milk


1 to 2 tablespoons chopped fresh basil leaves, if desired

 *Substitute Land O Lakes® Butter with Olive Oil & Sea Salt.

How to make

  1. STEP 1

    Melt butter in 3-quart saucepan until sizzling. Add onion, lemongrass, garlic, five-spice powder, salt, pepper, chili powder and cayenne. Cook over medium-high heat 3-5 minutes or until onion is softened.

  2. STEP 2

    Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.

  3. STEP 3

    Whisk in pumpkin and peanut butter until well mixed; cook 5 minutes. Stir in coconut milk; continue cooking 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade. Cover; process until smooth.

  4. STEP 4

    Return mixture to saucepan; cook over low heat until heated through.

  5. STEP 5

    Serve warm. Garnish with chopped fresh basil leaves, if desired.

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