Pumpkin Coconut Soup

Pumpkin Coconut Soup

I know it’s December and you guys might be over the pumpkin recipes, but I have just one more recipe to share! If you’re anything like me, you might still have a few cans of pumpkin left in your pantry. I always buy too many in fear of a the “pumpkin shortage” I seem to hear about every year. I made this quick and easy Pumpkin Coconut Soup for lunch one day and was pleasantly surprised with the flavors.

This is a soup that only requires six simple ingredients and is ready in 30 minutes or less. You can also add in some curry powder for extra flavor if you want, or just leave it out! This soup can also easily be made vegan with veggie broth.

Pumpkin Coconut Soup

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Pumpkin Coconut Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 1 tablespoon olive oil
  • 2 tablespoons finely diced shallots
  • 4 cups low sodium chicken broth or vegetable broth
  • 1 cup pumpkin puree
  • 3/4 cup full-fat coconut milk
  • salt and pepper to taste
  • 1 tablespoon curry powder (optional)
  • toasted pumpkin seeds (for garnish, optional)


  1. Heat the olive oil over medium heat in a saucepan. Add the shallots and saute for about 2 minutes. Pour in the broth and the pumpkin puree and stir until smooth.
  2. Stir in the coconut milk, salt and pepper to taste, and the curry powder (if using). Let the soup simmer for about 10-15 minutes. Serve with an extra drizzle of coconut milk and pumpkin seeds.

Pumpkin Coconut Soup


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