This Pumpkin Coconut Soup is delicious and surprisingly easy! A fall favorite that you can make any season of the year. Trust me that the combination of fall flavors of the pumpkin and the tropical flavor of the coconut is one of the best!
This Pumpkin Coconut Soup is a delicious twist on the classic pumpkin soup. It is a very creamy soup and yet very light.
The coconut milk makes the pumpkin soup richer and creamier. Just as creamy as the broccoli and cheddar soup or the potato and carrot soup.
You can serve this as a light appetizer or as a delicious dinner. As with any soup, I suggest serving the soup with a warm, toasted piece of bread!
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Why This Recipe Works
- You can make this soup in any season of the year because you can use fresh, frozen, or canned ingredients.
- You can make a big batch in only 30 minutes!
- You can customize this to your liking.
Recipe Ingredients
- Oil- The oil is used to saute the veggies, but you can also use butter. But if you want to go all out, use bacon fat.
- Carrots & onions- These are my base vegetables when making a pumpkin soup. But you can add different vegetables to make the soup sweeter or savory.
- Seasonings- The seasonings are kept simple so the pumpkin and coconut flavor can shine. I used salt and pepper. Also, chicken bouillon because I’m not using chicken stock.
- Pumpkin- I used canned pumpkin just for simplicity. But to take this to another level, you can roast fresh pumpkin!
- Water- The water can be substituted for chicken stock, just remove the chicken bouillon.
- Coconut milk- For your soup to be rich with a smooth coconut flavor, only use canned coconut milk. Trust me on this one!
- Heavy cream- The heavy cream helps to make the soup very creamy and thicker.
How to Make Pumpkin Coconut Soup
- Photo 1: The first step is to peel and chop your onion and carrots. But if you are really tired, you can buy all of these ingredients already prepared. All you’ll have to do is add everything to your pan, and that’s it!
- Photo 2: In a large saucepan, add the oil, carrots, onion, garlic, and all the seasonings to saute for 2 minutes. Then add the flour and mix.
- Photo 3: Add all the liquids and cook for 15 minutes. Make sure to stir.
- Photo 4: Blend the soup and finish cooking for 5 minutes.
Recipe Tips
- If you want to make this a more hearty soup, you can add pieces of cooked chicken. If you have any leftover rotisserie chicken, add it to the soup!
- You can use an immersion blender or a stand blender to blend the soup. Just be careful because the soup will be hot.
Sides to go with Soup
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Pumpkin Coconut Soup
The best fall soup is this Coconut Pumpkin Soup. This is comfort food in a bowl that goes perfect with a piece of bread to scoop out every last bit of the plate!
Ingredients
- 1 tablespoon oil
- 1 onion
- 1 teaspoon garlic paste
- ½ pound carrots
- 15 ounces pumpkin puree
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chicken bouillon
- 2 cups water
- 1 cup coconut milk
- 1 cup heavy cream
Instructions
- Wash, peel, and shred your carrots. Peel and cube you onion to small pieces.
- In a large stock pot add the butter, onion, garlic, carrots, salt, pepper, and chicken bouillon. Saute for 2 miutes over high heat. Stir while cooking.
- Add the pumpkin, water, coconut milk, and heavy cream. Lower the heat to medium-high and cook for 15 minutes. Stir a couple of times while it cooks.
- Blend your soup until smooth with an immersion blender or use a regular blender.
- Cook for 5 more minutes. Serve, add your favorite toppings, and enjoy.
Recipe Notes
- Coconut milk. The best coconut milk is the canned one. This is because the canned version is fattier and has the strongest coconut flavor compared to the carton version.
- Thickness. The soup was cooked for 15 minutes before blending because I like a soup on the thicker and creamier side. But if you like a loose consistency, only cook for 8 minutes before blending.
Nutrition
Calories: 339kcal | Carbohydrates: 17g | Protein: 4g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 54mg | Sodium: 886mg | Potassium: 510mg | Fiber: 4g | Sugar: 8g | Vitamin A: 21515IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg
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