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Pumpkin Soup With Coconut Milk

Indulge in the heartwarming embrace of our Pumpkin Soup with Coconut Milk. A fall favorite inspired by cherished traditions, perfect for cozy evenings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 about 4 pounds sugar pumpkin peeled, seeded, and cubed
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme leaves for garnish

Instructions

  • Sauté onion and garlic in olive oil until soft.
  • Add cubed pumpkin; cook for caramelization.
  • Pour in vegetable broth and coconut milk, simmer until pumpkin is tender.
  • Blend the mixture until smooth.
  • Season with salt and pepper to taste.
  • Ladle into bowls, garnish with thyme leaves and bread croutons.

Notes

Variations / Options / Add-Ins
  • Add a pinch of red pepper flakes or a drizzle of hot sauce if you enjoy some heat in your soup.
  • Top your soup with toasted pumpkin seeds or chopped nuts for a delightful crunch.
Storage Tips
  • Allow the leftover soup to cool slightly before storing and place the leftover soup in an airtight container.
  • Store the container in the refrigerator for up to 3-4 days.
  • When reheating, do so gently on the stovetop over low heat. Stir occasionally until it's warmed through.