Quick and Easy Pumpkin Coconut Soup

So, I’m not the biggest fan of creamy soups, but I really like this pumpkin coconut soup. I’ve made it several times this fall and have enjoyed it each time. Even with the unseasonably warm weather that we’ve had this fall, it’s nice to have a warm bowl of soup for dinner every now and then.

This is a quick and easy soup that’s made with canned pumpkin puree, coconut milk and complementary spices like cinnamon, ginger, and nutmeg.  I also include one Thai chili pepper for a bit of a kick. However, if you want a milder soup, you can leave out the chili pepper. You can also seed the pepper if you want to include some of its flavour, but have a soup that’s on the mild side. The spicy food lovers can add another chili pepper for more heat without overpowering the pumpkin and coconut flavours of the soup.

This pumpkin coconut soup is flavourful and filing, and comes together in just 30 minutes. The coconut milk makes it nice and creamy, and also healthier than adding cream. This soup pairs well with crusty bread; store-bought crusty bread is good, but you can also try it with hops bread. This soup can be eaten as a regular meal on any weeknight. It can also be served as a holiday appetizer; it’ll go well as a Thanksgiving appetizer. The soup can be stored in the fridge for up to a week and can also be stored in the freezer for up to 3 months; just let it thaw overnight in the fridge and reheat it on the stove. The recipe is on the printable recipe card below. Enjoy! Let me know how it goes!

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Quick and Easy Pumpkin Coconut Soup

This quick and easy pumpkin coconut soup is fragrant, tasty and filling. It comes together within 30 minutes and is great for weeknight dinners.
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: Main Course
Cuisine: American
Keyword: pumpkin soup, soup, vegetarian
Servings: 4 people
Calories: 115kcal
Author: Mavis K.

Ingredients

  • 1 can pumpkin puree (796 ml)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 160 ml coconut milk
  • 6 cups vegetable broth
  • 1 Thai chilli pepper (optional)
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ginger
  • 1 tsp black pepper
  • salt (to taste)

Instructions

  • In a large pot, add all the ingredients except the coconut milk.
  • Cover the pot and bring to a boil at medium heat. Lower the heat and let the soup simmer for 20 minutes.
  • Remove the soup from the heat. Let the soup cool completely, then use an immersion blender to blend the soup until smooth.
  • Put the soup back on the stove at medium heat. Pour the coconut milk into the soup and mix together using a spoon.
  • Cover the pot and bring the soup to a boil. Set the heat to low and let the soup simmer for 5 minutes or until desired thickness.

Notes

  • This soup can be stored in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Calories: 115kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 1417mg | Potassium: 143mg | Fiber: 1g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

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