Coconut Pumpkin Soup

Coconut Pumpkin Soup

September 3, 2018

Canned pumpkin makes this creamy soup easy and delicious. With just a hint of spice, it’s perfect for cool weather. Coconut cream adds dairy free creaminess and richness to this velvety soup.

Category Dinner Lunch Main
Cuisine Paleo
Skill Level Moderate
Cooking Method Cooking
Yields 6 Servings
Prep 10 mins
Cook 25 mins
Ready-in 35 mins


2 tbsp olive oil
1 Onion diced
1 clove garlic minced
1/2 tsp Ground ginger
1/4 tsp Cinnamon
1 tsp fresh thyme
1 15 oz can Pureed pumpkin
2 cups Chicken broth
1 14 oz can Coconut milk chilled
roasted pistachios for garnish
Sea salt to taste
fresh ground pepper to taste


  1. In a large saucepan, heat the oil over medium heat.
  2. Add the onion and garlic, and cook until softened.
  3. Add the seasonings, and cook for another minute.
  4. Add the pumpkin and broth. For a smoother soup, transfer to blender and puree until smooth and then transfer back to pot.
  5. Scoop the coconut cream off the top of the coconut milk and add the milk to the pot.
  6. Season with salt and pepper and simmer until heated through.
  7. Serve the soup topped with pistachios and a dollop of the reserved coconut cream.

Nutrition Facts

Serving Size

Amount Per Serving

Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Total Carbohydrate
Dietary Fiber

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Recipe Ratings

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