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Pumpkin-Coconut Soup

Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    12 servings (3-1/2 quarts)

Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 tablespoons minced fresh gingerroot
  • 2 cartons (32 ounces each) chicken stock
  • 2 cans (15 ounces each) pumpkin
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 2 cups light coconut milk
  • Optional toppings: Sour cream, pepitas and minced fresh parsley

Directions

  • In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
  • Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.
Nutrition Facts
1 cup: 91 calories, 5g fat (3g saturated fat), 5mg cholesterol, 556mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1 fat.

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  • Giovanna
    Oct 12, 2020

    Made this for lunch today (had leftover ginger, coconut milk and onion I needed to use). So delicious!