Best 6 Pumpkin Soup With Coconut Milk Recipes

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Pumpkin soup with coconut milk is a delicious and creamy soup that is perfect for a cold day. The combination of pumpkin, coconut milk, and spices creates a rich and flavorful soup that is sure to please everyone at your table. This soup is also relatively easy to make, so it's a great option for a weeknight meal. With just a few simple ingredients, you can have a delicious and satisfying soup that is perfect for any occasion.

Let's cook with our recipes!

PUMPKIN-COCONUT SOUP



Pumpkin-Coconut Soup image

Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 12 servings (3-1/2 quarts).

Number Of Ingredients 11

2 tablespoons butter
1 large onion, chopped
2 tablespoons minced fresh gingerroot
2 cartons (32 ounces each) chicken stock
2 cans (15 ounces each) pumpkin
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
2 cups light coconut milk
Optional toppings: Sour cream, pepitas and minced fresh parsley

Steps:

  • In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

PUMPKIN SOUP WITH COCONUT MILK



Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 15

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
½ teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
  • Bake in the preheated oven until soft, about 45 minutes.
  • While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
  • Bake in the preheated oven until soft, 30 to 40 minutes.
  • Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
  • Puree soup using an immersion blender until smooth.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g

EASY PUMPKIN SOUP WITH COCONUT MILK



Easy Pumpkin Soup With Coconut Milk image

This healthy, vegan Pumpkin Soup With Coconut Milk is my favourite soup in autumn.

Provided by Eva Burg

Categories     Soup

Time 37m

Number Of Ingredients 13

1 onion
1 clove garlic
1 inch ginger (peeled )
2-3 tablespoon coconut oil
1 butternut squash
1 cup water
1 can coconut milk
1 can chopped tomatoes
1 teaspoon sweet paprika
1 teaspoon curry powder
1 pinch cayenne pepper
3 vegetable stock cubes
roasted desiccated coconut (optional)

Steps:

  • Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.
  • Peel and cut the butternut squash into chunky bite-sized pieces.
  • Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut.
  • Let boil at medium heat for about 20 minutes.
  • Puree everything with an immersion blender, be careful not to burn yourself.
  • Sprinkle the roasted, desiccated coconut on top and serve hot.

Nutrition Facts : Calories 251 kcal, Carbohydrate 22 g, Protein 3 g, Fat 19 g, SaturatedFat 16 g, Sodium 454 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

COCONUT CURRY PUMPKIN SOUP



Coconut Curry Pumpkin Soup image

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.

Provided by Kelly Senyei

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1 teaspoon yellow curry powder
2 1/4 cups store-bought or homemade pumpkin puree
2 1/2 cups chicken stock
13 1/2 ounces canned unsweetened coconut milk
Kosher salt and freshly ground black pepper
Sour cream, for serving
Pumpkin seeds, for serving
Lime wedges, for serving (optional)

Steps:

  • Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
  • Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
  • Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
  • Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

SPICY COCONUT PUMPKIN SOUP



Spicy Coconut Pumpkin Soup image

This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.

Provided by Ramin Ganeshram

Categories     Dinner     Lunch     Soup/Stew     Pumpkin     Coconut     Hot Pepper     Cumin     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan     Fall     Winter

Yield 4-6 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
1 small onion, minced
3 garlic cloves, minced
1 ají dulce pepper, seeded and minced
1 teaspoon dark brown sugar
½ teaspoon ground cumin
2 cups coconut milk
1 cup chicken broth or vegetable broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
  • Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
  • Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
  • Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
  • Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

COCONUT CURRY PUMPKIN SOUP



Coconut Curry Pumpkin Soup image

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Provided by PHARMERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Steps:

  • Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  • Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g

Tips:

  • Choose the right pumpkin: Look for small, sugar pumpkins or pie pumpkins, as they have the best flavor for soup.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to blend.
  • Use full-fat coconut milk: Full-fat coconut milk gives the soup a rich, creamy texture.
  • Add some heat: If you like spicy soup, add a pinch of cayenne pepper or a serrano pepper.
  • Garnish with fresh herbs: Fresh cilantro, parsley, or basil add a pop of color and flavor to the soup.

Conclusion:

This pumpkin soup with coconut milk is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy, flavorful, and satisfying, and it can be easily customized to your liking. So next time you're looking for a comforting and nutritious soup, give this recipe a try!

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