Coconut Pumpkin Soup

Coconut Pumpkin Soup

Coconut Pumpkin Soup represents everything that is wonderful about fall – hot soup, apples, nutmeg, cloves, the color orange, and of course pumpkin. It was during a recent visit back to New Jersey and New York City that I was inspired to make a wholesome and comforting fall soup to complement the lovely season.

A couple of notes on the Coconut Pumpkin Soup recipe:

  • You may use fresh pumpkin for this recipe. Although I typically shy away from canned foods, pumpkin is an exception. If you’re purchasing canned pumpkin, be sure not to mix up pumpkin filling with pure pumpkin puree. Look for cans that only contain one ingredient: pumpkin. I purchased my canned organic pumpkin from Whole Foods but most markets sell canned pumpkin.
  • You can blend or puree the soup, as I did in this recipe, but it is not required. Some folks prefer their soup chunky. If you do not choose to blend it, chop your apples and onions finely.
  • For an extra special touch, you can serve the soup in gluten-free bread bowls, either pre-made or see if your favorite bakery carries them.
  • A great topping for the Coconut Pumpkin Soup are toasted pumpkin seeds. Just take shelled pumpkin seeds, sprinkle on a little olive oil and some nutmeg, and roast for about 15 minutes at 350°F.


Coconut Pumpkin Soup
Prep time
Cook time
Total time
Serves: 2 people
  • ½ tablespoon olive oil
  • ¼ medium onion, chopped
  • ½ apple, chopped
  • 1 garlic clove, minced
  • 2 cups water
  • ½ 14-ounce can coconut milk, unsweetened
  • 1½ cups canned pumpkin (2 15-ounce cans)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cumin
  1. Preheat the oven to 350°F.
  2. In a large soup pot, heat oil over medium heat. Sauté onions, apple chunks, and garlic until tender, about 3 to 5 minutes. Stir in the remaining ingredients and cook over low heat for 20 to 25 minutes.
  3. While that cooks, make the toasted pumpkin seeds. Take shelled pumpkin seeds, sprinkle on a little olive oil and some nutmeg, and roast for about 15 minutes at 350°F.
  4. Blend until smooth using a hand blender or food processor. Top with toasted pumpkin seeds (see notes section in blog post). Serve hot. Enjoy!



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51 thoughts on “Coconut Pumpkin Soup

  1. I already know I’m going to looove this soup! I’m not too much into pumpkin desserts but pumpkin soups are one of my favorite fall dish! And btw, wonderful pictures!

    1. @eatgreek @sara Thanks for reading, guys. I, too, don’t make too many pumpkin desserts but love it in soup. Enjoy.

  2. I really love your photos. We don’t really get these beautiful autumnal colours in Perth, and my breath always gets taken away when I see them like this 🙂

    I love your soup too! I don’t think I’ll ever tire of seeing soupl served in bread like this!

    1. And these pictures don’t come close to representing fall’s gorgeous colors. Thanks for reading 🙂

  3. Beautiful pictures, Trish, and this pumpkin soup is so perfect for the season. I keep meaning to visit the East Coast to catch the changing colors but it hasn’t happened yet. Soon, I hope. Your pictures have certainly made me feel like I’m missing out. 🙂

    1. Thanks, Jean. Don’t worry – you’ll get there sooner or later. Thanks for reading 🙂

  4. sorry for the double post… BUT — I had a question — do you make your own bread bowls?? If so would you share your recipe and technique?

    1. Thanks for the reminder. I just added a note about the bread bowls. We just bought them from Le Boulanger, a local bakery/ cafe. We cut a circle at the top and scooped out the dough. Thanks for reading.

  5. This looks great! I’m always on the lookout for filling, thick vegan soups. So many use cream – I cannot wait to try this as soon as all my split pea in the freezer is gone! 🙂

  6. I want to try Coconut Pumpkin Soup so badly. My co-worker had it for lunch today and I almost swiped it (don’t tell!)

  7. Lovely seasonal soup! I made something like this but with a stew and homemade bread.
    Your soup looks delish!

    Great job on presentation and Congrats on making top 9 on FoodBuzz

  8. This looks amazing, especially with the bread bowl and the seeds floating on top! I love the idea of putting pumpkin and coconut milk together in a soup.

    Congrats on making the Top 9!

  9. There is just nothing like fall on the east coast. Your pictures are gorgeous…I love all those colors and this soup looks like a perfect compliment to the season 🙂

    1. @Amanda It’s just one of those things – much easier in a can, right? Thanks for reading!

      @Winnie Thanks for your support, Winnie! Love your healthy recipes!

  10. Pumpkin is only seasonal in France, and canned pumpkin does not exist here, so I will hurry to make and try this!! I’m intrigued by the mealnge of coconut and pumpkin !!!
    Great photos and I love the philosophy behind the blog!! Congrats !!!

    1. I know. Every time I mention pumpkin, my {French} hubby is immediately suspicious. I adore your blog, Cristina, and I’m really looking forward to following you! Cheers!

  11. Hi Trish. What a beautiful soup. So comforting… especially at this time of the year.
    Thank you for the very nice comment at Chef Dennis’ blog. I look forward to reading more of your delicious posts. Bon Week-end! Michael

    1. @michael Thanks for reading, Michael! You are very talented. Wish you lots of success!

      @nutritiontokitchen Thanks, Tram! Great minds think alike. I’m lovin’ your recent recipes and photos. Keep it up!

  12. I have never combined pumpkin and coconut, but this is a good reason to try it. Wonderful pictures of the colors of fall in NY/NJ. I live in NH and get to watch it every year!


  13. I love any kind of soup when it’s in a bread bowl! Your virtual tour of autumn foliage makes me miss New England. It was great to meet you at Foodbuzz fest this weekend and I love your blog!

  14. this  website is amazing.Please go on the websites name is Dish by Trish .com.there are a amazing recipes Dish by trish .  com has changed my life. From niece, Lily.

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