Pumpkin Coconut Soup Recipe

Name: Pumpkin Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 onion, chopped (1 cup); 2 carrots, chopped (1 cup); 2 cloves garlic, minced; 2 (14-ounce) cans chicken broth, divided; 2 (15-ounce) cans unsweetened pumpkin; 1 (14-ounce) can coconut milk; 2 tablespoons lime juice; 1/8 teaspoon ground red pepper; 1 tablespoon sugar; 1 1/4 teaspoons salt; Garnishes: drizzle of whipping cream or creme fraiche, toasted coconut, lime zest curls

Servings: persons

1 tablespoon canola oil
1 onion, chopped (1 cup)
2 carrots, chopped (1 cup)
2 cloves garlic, minced
2 (14-ounce) cans chicken broth, divided
2 (15-ounce) cans unsweetened pumpkin
1 (14-ounce) can coconut milk
2 tablespoons lime juice
1/8 teaspoon ground red pepper
1 tablespoon sugar
1 1/4 teaspoons salt
Garnishes: drizzle of whipping cream or creme fraiche, toasted coconut, lime zest curls

1
Heat oil in a large Dutch oven over medium-high heat; add onion and carrot, and cook, stirring frequently, 5 minutes or until vegetables begin to soften. Stir in garlic, and cook 30 seconds. Add 1 can of chicken broth; bring to a simmer, and cook 10 minutes or until vegetables are very tender. Remove from heat; cool 10 minutes.
2
Transfer mixture to a blender, and puree until smooth. Return mixture to Dutch oven, and add pumpkin, coconut milk, and remaining can of chicken broth, stirring with a whisk. Bring to a simmer over medium heat; stir in lime juice and next 3 ingredients. Garnish, if desired.
3
Note: Pumpkin Coconut Soup can be made the day before. Pour into a screw-top container, and store in the refrigerator until you're ready to hit the road.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 onion, chopped (1 cup), 2 carrots, chopped (1 cup), 2 cloves garlic, minced, and more.

Yes, Pumpkin Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Coconut Soup

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