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.
- 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
- Preheat the oven to 350°F.
- 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.
- 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.
- Blend until smooth using a hand blender or food processor. Top with toasted pumpkin seeds (see notes section in blog post). Serve hot. Enjoy!