Pumpkin-Coconut Soup

There’s nothing cozier than a warm bowl of soup as the chill of autumn hits. When it comes to flavors that best represent fall, pumpkin is at the top of the list. This pumpkin-coconut soup marries earthy and sweet pumpkin with creamy coconut milk. Sauteed onion and ginger, along with the addition of the warming spices cinnamon and nutmeg, give the soup a complex and deep flavor. Because this pumpkin recipe relies on simple ingredients from your pantry, including canned pumpkin and chicken stock, prepping and cooking the soup is a breeze.

Pumpkin-Coconut Soup Ingredients

• Butter
• Onion
• Ginger
• Chicken stock
• Canned pumpkin
• Salt and pepper
• Ground cinnamon and nutmeg
• Coconut milk
• Optional toppings: Sour cream, pepitas, minced fresh parsley

Directions

Step 1: Saute the onion and ginger

In a large saucepan, heat the butter over medium-high heat. Add the onion and ginger.

Saute them until tender.

Step 2: Simmer the soup

Add the chicken stock.

Then add the pumpkin and seasonings.

Whisk everything until blended. Bring the mixture to a boil. Reduce the heat, then let it simmer, covered, until the flavors are blended, about 15 minutes.

Step 3: Puree the soup

Puree the soup using an immersion blender, or let it cool slightly and then puree it in batches in a blender. Return it to the saucepan.

Step 4: Add the coconut milk

Stir in the coconut milk and heat everything through. Serve each bowl of soup with optional toppings, as desired.

How to Store Pumpkin-Coconut Soup

Store any leftover pumpkin-coconut milk soup in an airtight container in the refrigerator and consume it within four days. To freeze the soup for longer storage, allow it to cool completely, then transfer it to a freezer-safe container and store it in the freezer for up to three months. Thaw it overnight in the refrigerator before reheating.

Reheat the pumpkin soup with coconut milk in the microwave or on the stovetop; if it has thickened up during storage, add a splash of broth to thin it out.

Pumpkin-Coconut Soup Tips

What other seasonings can you add to pumpkin and coconut soup?

To enhance the flavor of the soup, add more spice; ground spices such as turmeric, cumin and coriander work well with the cinnamon and nutmeg called for in the recipe. To lean into the Thai flavors, add 1 teaspoon of curry powder or 1 to 2 tablespoons of Thai red curry paste when sauteing the onion and ginger.

What can you serve with pumpkin coconut milk soup?

Serve this soup alongside a flatbread like naan or chapati, or pair it with hearty slices of crusty bread. A green salad with Southeast Asian flavors would also pair well with this soup—try these recipes for Thai-style Cobb salad, Thai salad with cilantro lime dressing and Thai salad with peanut dressing.

What protein can you add to pumpkin soup with coconut milk?

Pump up the protein content of this soup by adding crispy baked tofu, canned chickpeas or lentils, or cooked cubed or shredded chicken (this recipe is a great soup for adding rotisserie chicken).