Coconut Pumpkin Soup

Coconut Pumpkin Soup Recipe

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 this recipe:

  • You may use fresh pumpkin for this recipe. Although I typically shy away from canned foods, pumpkin is an exception :) So if you’re purchasing canned pumpkin, it’s easy to mix up pumpkin filling with pure pumpkin puree. Be sure to look for cans that only contain one ingredient: pumpkin. Most markets sell canned pumpkin. I purchased my canned organic pumpkin from Whole Foods.
  • 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.
  • I usually reserve a little bit of the fresh garlic and add it once I remove the pot of soup from heat. It will cook gently just from the high temperature of the soup but the flavor will not be lost.
  • 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 this soup is toasted pumpkin seeds. Just take shelled pumpkin seeds, sprinkle on a little olive oil and some nutmeg, and roast for about 15 minutes at 350F.

Coconut Pumpkin Soup

Author: Dish by Trish
Servings: 2 people
Yield: 3 1/2 cups

Ingredients:

1/2 tablespoon olive oil
1/4 medium onion, chopped
1/2 apple, chopped
1 garlic clove, minced
2 cups water
1/2 14-ounce can coconut milk, unsweetened
1 1/2 cups canned pumpkin (2 15-ounce cans)
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/4 teaspoon cumin

Instructions:

In a large soup pot, heat oil over medium heat. Saute 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.

Blend until smooth using a hand blender or food processor. Top with toasted pumpkin seeds (see notes section above). Serve hot. Enjoy!

52 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. :-)

  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?
    Thanks!

    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!

    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!

  9. 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!

  10. 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!

  11. 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!

    Jason

  12. 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!

  13. 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.

  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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