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!
Servings: 5
Calories: 339kcal
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.
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
