Peanut noodle soup with pumpkin and red curry – more than a soup

The pumpkin season does not want to end – thank God. Because we always bring new innovations that you should not miss. One of them: our style peanut noodle soup with pumpkin. A delicious vegan soup that can be topped with your choice of vegetables and delicious Asian noodles.

In addition to its delicious taste, this peanut noodle soup with pumpkin impresses with its unique creaminess. On top of that, it really fills up, so you don’t feel like you’re just mixing food with water, but rather have a very useful bowl in front of you. For the noodles, you can simply use your favorite type at the Asian market. I prefer egg noodles with a ramen twist. But glass noodles or flat rice noodles can also be used.

And the tried-and-true combination of peanuts, curry paste and coconut milk just wasn’t enough, all smothered in roasted pumpkin flesh. This peanut noodle soup is pureed with pumpkin and makes it incredibly creamy and full-bodied. Invincible! You’ll find our other peanut dishes irresistible, like our African-style chicken and peanut stew or this easy Asian peanut sauce. Want more peanut butter inspiration? We can serve by:

Several appam baliks lined up at the street food stall pictured above.


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3 bowls of pumpkin peanut noodle soup on a dark wooden table with a blue towel on the side.


Asian pumpkin peanut noodle soup in 30 minutes

press release

Asian Peanut Noodle Soup with Pumpkin and Red Curry Pasta. Pure cream and flavor in one.


  1. Remove the inside from the pumpkin and cut into large cubes. Grease with a little oil, put in the oven and bake for 25 minutes at 180 degrees.

  2. Chop the red onion and garlic finely. Peel the ginger and finely chop it. Fry both together in one oil. Then add the curd paste and reduce it with vegetables and coconut milk.

  3. Now add the peanut butter, soy sauce, agave syrup and lemon juice and let everything melt. Boil the noodles separately and then dry them.

  4. Cut the tofu and bread into the starch, then heat a little oil in a pan and fry until cooked. Cut the vegetables into bite-sized pieces and add to the pan and fry. Deglaze with soy sauce and set aside.

  5. Finally, cook the soup with fried pumpkin meat in the oven. Then serve in a bowl with noodles, tofu and vegetables. Optionally garnish with Thai basil and enjoy.

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