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–+ servings

Spiced Coconut Pumpkin Soup

Deliciously creamy and perfectly spiced coconut-flavored pumpkin soup! Just the dish you need for fall and winter's chilly days and nights!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizers
Cuisine Asian Cuisine
Servings 6
Calories 249 kcal

Ingredients
 

  • 2 Tablespoons Oil
  • 1 large Onion, chopped
  • 3 cloves Garlic, peeled and crushed
  • 3 teaspoons freshly grated Ginger
  • 2 teaspoons ground Cinnamon
  • 1 teaspoon ground Coriander
  • 1/2 teaspoon ground Turmeric
  • 1/2 teaspoon ground Nutmeg
  • 2 Tablespoons brown sugar or raw honey for paleo dieters
  • 3 cups pumpkin puree or butternut squash
  • 3 cups vegetable or chicken stock
  • 14 oz can or homemade Coconut Milk
  • 2 fresh Thai red chili, sliced
  • Salt and pepper, to taste
  • Shredded Coconut, for garnish

Instructions
 

  • Heat the oil in a large saucepan over low heat. Add the onion, garlic, and ginger and cook until the onions begin to soften. Add the rest of the spices and the sugar and cook until very aromatic. We want the spices to be fully heated to release their flavors. Add the pumpkin or butternut squash puree. Cook for 2-3 minutes until fully coated by the spices.
  • Pour in the vegetable stock and bring to a boil. Lower the heat and simmer until the vegetables are tender. Remove from the heat and allow to cool down for a few minutes.
  • Transfer the mixture to a blender or food processor and puree until smooth. Return to the saucepan and reheat on low to medium heat. Pour in the coconut cream and let boil and then simmer for about 3-5 minutes. Add the chopped chili and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
  • Ladle into bowls and garnish with some shredded coconut on top! Oh so yummy!

Notes

TIPS & TRICKS
Depends on the heat level you prefer, two bird's eye chili or red Thai chili should be fine but you can up the spice level if you like or to make a mild soup, de-seed the chili first. You can also use 1-2 Fresno peppers as replacement. 

Nutrition

Calories: 249kcalCarbohydrates: 21gProtein: 3gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 487mgPotassium: 455mgFiber: 4gSugar: 10gVitamin A: 19329IUVitamin C: 10mgCalcium: 64mgIron: 4mg
Keyword coconut pumpkin soup recipe, Creamy pumpkin and coconut soup, Easy spiced coconut pumpkin soup recipe, Healthy vegan pumpkin coconut soup, Homemade pumpkin soup with a hint of spice, Homemade pumpkin soup with coconut milk, Vegetarian coconut curry pumpkin soup
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