Pumpkin Soup with Coconut Milk

4.8
(16)
15 Reviews
4 Photos

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!

Submitted by Pip
Updated on December 8, 2023
4
4
Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Total Time:
2 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.

  2. Bake in the preheated oven until soft, about 45 minutes.

  3. 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.

  4. Bake in the preheated oven until soft, 30 to 40 minutes.

  5. 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.

  6. Puree soup using an immersion blender until smooth.

Recipe Tips

For a vegetarian option, use Masse chicken-style stock, which is a vegetable-based stock.

If using a countertop blender to blend the soup, let it cool before blending, and do not blend more than a cup or two at a time, as it will spill out the top.

You can substitute butternut squash for the pumpkin if you prefer.

Nutrition Facts (per serving)

357 Calories
28g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 357
% Daily Value *
Total Fat 28g 36%
Saturated Fat 19g 97%
Cholesterol 3mg 1%
Sodium 867mg 38%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 5g 10%
Vitamin C 12mg 13%
Calcium 71mg 5%
Iron 7mg 39%
Potassium 750mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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