Pumpkin Coconut Soup Recipes

COCONUT CURRY PUMPKIN SOUP

Coconut Curry Pumpkin Soup image

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Provided by PHARMERGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Steps:

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g

PUMPKIN SOUP WITH COCONUT MILK

Pumpkin Soup with Coconut Milk image

The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!

Provided by Pip

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 15

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

Steps:

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 Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g

PUMPKIN-COCONUT SOUP

Pumpkin-Coconut Soup image

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

Provided by Taste of Home

Categories Lunch Side Dishes

Time 45m

Yield 12 servings (3-1/2 quarts).

Number Of Ingredients 11

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

Steps:

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 : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 556mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SPICY COCONUT PUMPKIN SOUP

Spicy Coconut Pumpkin Soup image

This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.

Provided by Ramin Ganeshram

Categories Dinner Lunch Soup/Stew Pumpkin Coconut Hot Pepper Cumin Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan Fall Winter

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons coconut oil
1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
1 small onion, minced
3 garlic cloves, minced
1 ají dulce pepper, seeded and minced
1 teaspoon dark brown sugar
½ teaspoon ground cumin
2 cups coconut milk
1 cup chicken broth or vegetable broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

CURRIED PUMPKIN-COCONUT SOUP

Curried Pumpkin-Coconut Soup image

An easy, pureed pumpkin-coconut curry soup that is perfect for parties. It can be made as mild or spicy as you like, and is vegetarian simply by using vegetable broth instead of chicken broth. The addition of ground peanuts gives a lovely bit of texture that my family loves. If you prefer a creamy soup, simply omit these.

Provided by tracy norton

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 1h15m

Yield 16

Number Of Ingredients 19

Ingredients

4 tablespoons unsalted butter
1 sweet onion, roughly chopped
2 tablespoons minced garlic
5 tablespoons curry powder, divided
2 red bell peppers, chopped
1 carrot, chopped
1 green apple - peeled, cored, and chopped
3 tablespoons ground turmeric
2 tablespoons ground thyme
1 (1 inch) piece fresh ginger, finely chopped
1 (29 ounce) can pumpkin puree
1 (14 ounce) can cream of coconut
2 (32 fluid ounce) containers vegetable broth
2 tablespoons honey, divided, or to taste
salt to taste
2 pinches cayenne pepper, divided, or to taste
2 pinches red pepper flakes, divided, or to taste
½ cup roughly ground roasted peanuts
2 tablespoons Sriracha sauce

Steps:

Melt butter over medium heat in a large stockpot. Add onion, garlic, and 2 tablespoons curry powder; coat with butter and cook and stir for about 2 minutes.
Add bell peppers, carrot, and apple to the pot. Toss to coat and cook in the butter; add remaining curry powder, turmeric, and thyme. Let vegetables cook in the butter, stirring regularly, for about 6 minutes. Stir in ginger.
Pour pumpkin and coconut cream into the pot and toss to incorporate, about 2 minutes. Pour in vegetable broth, cover, and cook over medium-low heat until vegetables are all soft, 30 to 35 minutes. Season with 1 tablespoon honey, salt, 1 pinch cayenne pepper, and 1 pinch red pepper flakes.
Add soup to a blender or a food processor in batches and puree until smooth. Pour puree into a separate stockpot if serving immediately, or into a glass storage jar if holding overnight. Toss in peanuts.
Warm pureed soup over low heat, about 5 minutes; season with remaining honey, salt, cayenne, red pepper flakes, and Sriracha sauce and serve.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 28.8 g, Cholesterol 7.6 mg, Fat 10.1 g, Fiber 4.4 g, Protein 3.2 g, SaturatedFat 6.1 g, Sodium 493.9 mg, Sugar 20.4 g

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