How to Make Pumpkin Soup with Coconut Milk - A Step-by-Step Guide

When the leaves start to change colors and the air becomes crisp, there's nothing quite like a warm bowl of pumpkin soup to cozy up with. This Pumpkin Soup with Coconut Milk recipe is the perfect way to celebrate the flavors of fall while enjoying a comforting, nourishing meal. The combination of creamy pumpkin and rich coconut milk creates a velvety smooth texture that will delight your taste buds and warm your soul.

Not only is this soup delicious, but it's also incredibly easy to m...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    357 cal.

    • Total Fat: 28g
    • Saturated Fat: 19g
    • Cholesterol: 3mg
    • Sodium: 867mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 5g
    • Vitamin C: 12mg
    • Calcium: 71mg
    • Iron: 7mg
    • Potassium: 750mg