Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.
Fall is here, and I’ve begun making more soups as our weather is transitioning from the heat of summer to cooler, crisp days! One of the soups we enjoy is creamy pumpkin coconut soup. The recipe is a compilation of other soups I make, using ingredients from several recipes.
This creamy soup is simply seasoned with butter, onions, garlic, curry powder, chicken broth (*see note below), salt and pepper. They’re all pretty basic, but they make this soup wonderful!
NOTE: If you are vegetarian, you can substitute vegetable broth for the chicken broth. It will slightly alter the taste, but will still be delicious!
The soup gets its color and creaminess from a can of coconut milk and 2 cups of pumpkin puree (homemade or canned). Both these items can be found in most grocery stores.
This recipe will yield four servings and is incredibly EASY to prepare in about 20 minutes. Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Creamy Pumpkin Coconut Soup
The first thing you will need to do is cook the onions until they are tender. Melt butter on MEDIUM heat in a large saucepan or soup pot.
Add chopped onions to the pot, and cook them for 2-3 minutes, stirring often, until they become tender and translucent.
Stir minced garlic and curry powder into the onions, and cook 2 more minutes, stirring often so the garlic does not burn.
NOTE: I use ¾ tsp. of curry powder when I make this, but if you really, really enjoy curry flavor, add a full teaspoon!
Time For The Pumpkin Puree
Add 2 cups of pumpkin puree (not pie filling!) and 1 cup of chicken broth to the soup pot. Stir until combined, and cook 2 more minutes to blend and heat the ingredients.
Use an immersion blender to thoroughly blend the soup ingredients. Place it right into the soup and blend away!
NOTE: If you do not have access to an immersion blender, you can process these ingredients in a blender. You may have to do this in two batches, however! After blending, pour the soup back into the pot.
Add Creamy Coconut Milk To The Soup
Process the soup until it is lump free and smooth in texture. Add remaining 2 cups of chicken stock, salt and pepper to the soup, and stir, to combine. Continue heating the soup on LOW heat.
Pour one can (13.5 ounces) of coconut milk into the creamy pumpkin coconut soup. TIP: Open the can of coconut milk and stir it (in the can) until smooth, before adding it to the soup.
Serve The Creamy Pumpkin Coconut Soup
Stir well to combine, and continue cooking the soup on LOW heat until it is fully heated through. Once it’s heated through, the creamy pumpkin coconut soup is ready to be served.
To serve, ladle the hot soup into four serving bowls. Garnish each serving with a sprinkle of curry powder and parsley, if desired (optional).
Serve this delicious, hot soup with large slices of garlic bread or crusty bread of your choice. Enjoy this flavorful soup!
I hope you have the opportunity to make this creamy soup for yourself and those you love. It’s a delicious, comforting soup, and I really hope you enjoy it!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More SOUP Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful soup recipes to check out, including:
- Fully Loaded Potato Soup
- Albondigas Soup
- Butternut Squash Soup with Bacon
- Moroccan Meatball Couscous Soup
- Southwestern Chicken Soup
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.
- 2 Tablespoons butter
- ¾ medium yellow onion finely chopped
- ¾ teaspoon curry powder
- 1 teaspoon minced garlic
- 2 cups pumpkin puree NOT pie filling
- 3 cups chicken broth *DIVIDED USE
- 13.5 ounces coconut milk (canned) stir in can before adding
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons fresh chopped parsley** **optional (for garnish)
Melt butter on MEDIUM heat in a large saucepan or soup pot. Add onions; cook them 2-3 minutes, stirring often, until they become tender and translucent.
Stir garlic and curry powder into the onions. Cook 2 more minutes, stirring often.
Add pumpkin puree and 1 cup chicken broth. Stir and cook 2 minutes (on MEDIUM) until blended and heated. Use an immersion blender to puree the soup. Process soup until it is lump free/smooth in texture. NOTE: No immersion blender? Process in a blender in batches. After blending, pour puree back into the pot.
Add remaining 2 cups chicken broth, salt and pepper to soup; stir, to combine. Continue heating soup on LOW. Open coconut milk; stir it (in the can) until smooth. Pour it into the soup; stir until combined. Cook on LOW until heated through.
Taste soup. Add more salt/pepper, if desired. Ladle hot soup into 4 bowls. Garnish each serving with parsley, if desired (optional). Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!
