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pumpkin coconut soup
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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 minutes
Cook Time25 minutes
Total Time27 minutes
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 chili 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