Pumpkin Coconut Soup
This savory and flavorful pumpkin coconut soup is so simple and easy to make! It’s a hearty fall soup that everyone will love!
I know, I know, I’m sharing a lot of pumpkin recipes lately. But pumpkin season is in full swing, y’all! We’d better enjoy it while we can. I’ve shared several sweet pumpkin recipes lately, so I figured it was about time for a savory one. This pumpkin coconut soup is a savory, rich, flavorful main dish that captures all of the deliciousness of fall. It’s simple and easy to make, and always a crowd pleaser!
It’s no secret that I love soup, and I will happily try just about any flavor of soup (except wild rice soup, which I have an inexplicable hatred of). My best friend Emily hates pretty much every type of sauce and soup (or, as she explains it, “wet foods touching”) and she recently shared a hilarious TikTok with me of a kid saying that soup is like “food-flavored water with food chunks swimming in it.” That may or may not be true about something like chicken noodle soup, but this pumpkin coconut soup is perfectly smooth and thick, and luscious. I will eat and enjoy my food-flavored water and food chunks regardless, but if you have texture issues with soup, this one might be a good choice for you!
This soup is a lovely blend of pumpkin and potato with creamy coconut milk, and it gets lots of delicious flavor from onions, garlic, cumin, a little ginger, and chicken broth. Once everything has simmered for a while, you’ll puree it in a blender, or using an immersion blender, to make it silky smooth and totally delicious. Since I always love adding toppings to my soup, I added some crumbled bacon, toasted pumpkin seeds, chopped cilantro, and a little splash of cream on top, and they all complemented the flavors in the soup perfectly. This soup is fantastic, and perfect for the cozy fall season!
Pumpkin Coconut Soup
Print Recipe
Ingredients
- for the soup:
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 1 29 ounce can pumpkin puree
- 2 medium gold potatoes peeled
- 4 cups chicken broth
- 1 can coconut milk
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- for topping:
- crumbled bacon
- toasted pumpkin seeds
- chopped cilantro
- heavy cream
Instructions
- Add the olive oil to a large pot over medium heat. Add the onion to the pot and cook until softened. Add the garlic and ginger to the pot and cook until fragrant. Add the pumpkin puree, potatoes, chicken broth, coconut milk, salt, cumin, and brown sugar to the pot. Bring the soup to a simmer, and simmer 15-20 minutes, until the potatoes are tender. Puree the soup using an immersion blender, or in batches in a regular blender (with the lid ajar so that steam can escape). Serve hot with desired toppings.
