Creamy Pumpkin Coconut Soup Recipes

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CREAMY PUMPKIN COCONUT SOUP



Creamy Pumpkin Coconut Soup image

Provided by Nikole

Categories     Main Course

Time 10m

Number Of Ingredients 10

1 tbsp extra virgin olive oil
1 shallot
1 clove garlic
1/2 inch ginger
1 can pumpkin purée (14oz/398ml )
1 1/2 cups veggie broth (low-sodium)
1/2 cup canned full fat coconut milk
1/2 tbsp pure maple syrup
1/2 tsp sea salt
1/4 tsp black pepper

Steps:

  • Add the shallot, garlic, ginger and olive oil to a small food processor, and process for 10 seconds or until well minced. ( you can also grade the ingredients directly into the pot if you don't have a food processor).
  • Transfer to a medium-sized pot and sautée for 30 seconds to 1 minute, on medium-high heat.
  • Add the pumpkin pure, veggie broth, coconut milk, maple syrup, salt and pepper. Whisk until well combined.
  • Bring to a boil and simmer for 5 to 8 minutes. Serve with toasted pumpkin seeds, dusting of cayenne pepper and a drizzle of coconut.

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

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

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