Coconut Pumpkin Soup

Comfort food with a twist – Coconut Pumpkin Soup

I promise this is the last pumpkin meal this season. Pumpkin Bundt Cake, Pumpkin Gnocchi and now Coconut Pumpkin Soup. We’re starting to turn orange around here! I had to share this one, it’s easy and really delicious. I used leftover pureé from a pumpkin I had roasted, but canned pure pumpkin works just as well.


Coconut Pumpkin Soup
Serves: 4
  • 1 cup pumpkin pureé
  • 1 can (400 ml) light coconut milk
  • 3 cups vegetable or chicken stock
  • 1 small onion, minced
  • 2 tsp butter
  • ¼ tsp dried thyme
  • ¼ tsp dried nutmeg
  • salt and pepper to taste
  1. Saute onion in butter until translucent, about 7 minutes. Add all remaining ingredients and bring to boil. Reduce to simmer for 5-10 minutes. Serve with drizzle of thinned sour cream or Greek yogurt.


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