Thai pumpkin and peanut butter soup

This is a nourishing soup, perfect for a winter warmer. It is a simple and easy to make recipe and yes believe it or nut (get it) peanut butter is an incredible addition.

There is nothing I dislike more than scrolling through an essay just to find a recipe so here it is for you!


  • 1 tbs of Thai red curry paste
  • 4 scoops of Maternally Happy unflavoured collagen
  • 1 tbs extra-virgin coconut oil
  • 0.5 L vegetable broth (4 cups)
  • 1 large pumpkin - diced
  • 2 tbs of organic peanut butter
  • ½ cup of coconut milk
  • 1 tbs soy sauce (to taste)
  • 1 tbs agave or maple syrup
  • 1 tablespoon of Sriracha (optional)
  • Lime, coriander, or more Sriracha for garnish


  • Heat a big pot over medium-high heat. Add coconut oil.
  • Once oil is hot add pumpkin and Thai red curry paste, and stir. Cook until pumpkin starts to soften (5-10min).    
  • Add all of the remaining ingredients: vegetable broth, peanut butter, coconut milk, soy sauce, agave, MH collagen powder and Sriracha. Whisk well to combine.
  • Cook until ingredients are completely heated through.  
  • Once cooked and softened, use soup blender stick and blend until smooth
  • Garnish with a wedge of lime, sriracha, a drizzel of coconut milk, or enjoy just as it is.