Best 3 Pumpkin Coconut Milk Soup Recipes

Indulge in a symphony of flavors with our Pumpkin Coconut Milk Soup recipe, a culinary masterpiece that marries the comforting warmth of pumpkin with the rich creaminess of coconut milk. This delectable soup is a delightful fusion of sweet and savory, highlighted by fragrant spices and a hint of tangy lime. Embark on a culinary journey as we guide you through the steps of creating this exquisite dish, along with variations and additional recipes that will tantalize your taste buds. Whether you prefer a classic version, a spicy twist, or a vegan rendition, we have curated a collection of recipes tailored to your preferences. Get ready to savor the delectable flavors of pumpkin and coconut, intertwined in a harmonious dance of textures and tastes.

Let's cook with our recipes!

PUMPKIN SOUP WITH COCONUT MILK

Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 15

Ingredients

1 large sweet potato
1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
3 large carrots, peeled and cut in half
2 large red onions, halved
¼ cup cold-pressed extra-virgin olive oil
1 teaspoon flaked sea salt, or to taste
½ teaspoon ground allspice
1 pinch ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch ground black pepper
4 cups chicken stock
2 (13.5 ounce) cans coconut milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
Bake in the preheated oven until soft, about 45 minutes.
While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
Bake in the preheated oven until soft, 30 to 40 minutes.
Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
Puree soup using an immersion blender until smooth.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g

PUMPKIN COCONUT MILK SOUP

Pumpkin Coconut Milk Soup image

I modified another Allrecipes pumpkin soup recipe past recognition and decided to add it here to share. It has a little bit of a kick to it from the chili powder, and the orange juice and pumpkin pie spice really bring out the flavors. It was originally based on 'Daddy's Pumpkin Soup.' I think some lemon juice or orange zest would do as well for the orange juice.

Provided by Boesie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 onion, chopped
1 teaspoon minced garlic
2 cups water
2 chicken bouillon cubes
2 (14 ounce) cans pumpkin puree
1 (14 ounce) can coconut milk
2 teaspoons ground ginger
2 tablespoons orange juice
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons chili powder

Steps:

Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.

Nutrition Facts : Calories 281.5 calories, Carbohydrate 21.9 g, Cholesterol 12.5 mg, Fat 22.2 g, Fiber 6.7 g, Protein 4.4 g, SaturatedFat 18.1 g, Sodium 899.6 mg, Sugar 7.8 g

VEGAN PUMPKIN SOUP WITH COCONUT MILK

Vegan Pumpkin Soup with Coconut Milk image

A girlfriend of mine gave me this recipe and was raving about it. After I tried it out I wholeheartedly agree - this is my new favorite pumpkin soup. It's made with coconut milk which gives it a delicious subtle flavor and it's vegan to boot!

Provided by Marianne

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons sunflower seed oil
1 onion, finely chopped
1 clove garlic, minced
4 ½ cups cubed fresh pumpkin
1 red bell pepper, cubed
1 (1 inch) piece fresh ginger, grated
1 teaspoon red curry paste
1 (14 ounce) can vegetable broth
1 ear fresh corn on the cob
½ (14 ounce) can coconut milk
1 lemon, juiced
salt and freshly ground black pepper
¼ cup chopped Thai basil

Steps:

Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.4 g, Fat 18.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 10.1 g, Sodium 278.6 mg, Sugar 6.3 g

Tips:

Choose the right pumpkin. Use a sugar pumpkin or kabocha squash for the best flavor and texture.
Roast the pumpkin before using it. Roasting the pumpkin intensifies its flavor and makes it easier to blend.
Use coconut milk from a can, not a carton. Canned coconut milk is thicker and richer, and it will give your soup a creamier texture.
Add some heat with chili powder or cayenne pepper. This will help to balance out the sweetness of the pumpkin and coconut milk.
Garnish your soup with fresh herbs or spices. This will add a pop of color and flavor.

Conclusion:

Pumpkin coconut milk soup is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting soup, give this recipe a try!