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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.5
  • Total Fat: 10.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,212.7 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 10.0 g
  • Protein: 5.7 g

View full nutritional breakdown of Creamy coconut milk Pumpkin Soup calories by ingredient
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Creamy coconut milk Pumpkin Soup

Submitted by: NATBAER

Introduction

Thick and creamy pumpkin soup. Adjust spices for your tastes... the cayenne is to my liking, so a bit on the spicy side. Sub milk, cream, or evaporated milk if you don't have coconut, though the coconut plays nicely with the spices. Sub water or vegetable broth to make this vegan. Makes 4 generous 2 cup servings. Thick and creamy pumpkin soup. Adjust spices for your tastes... the cayenne is to my liking, so a bit on the spicy side. Sub milk, cream, or evaporated milk if you don't have coconut, though the coconut plays nicely with the spices. Sub water or vegetable broth to make this vegan. Makes 4 generous 2 cup servings.
Number of Servings: 4

Ingredients

    2 tbsp Earth Balance buttery spread (or butter/spread of your choice)
    1 small onion, diced
    1 clove garlic, minced
    1 tbsp cumin
    2 tsp ground cinnamon
    1.5 tsp ground ginger
    1.5 tsp ground nutmeg
    0.5 tsp ground cloves
    0.25 tsp cayenne pepper
    1 large (29oz) can pure pumpkin, or 3.5 cups pureed pumpkin
    1 can (14.5 oz) low sodium Chicken Broth, or Veggie Broth, or water (2 cups)
    2.5 cups Coconut milk (ok to use canned, I use So Delicious brand in the carton)
    1.5 tsp salt
    2 tsp brown sugar (optional)

Directions

Melt butter/spread over med-high heat in large pot. Add diced onion, garlic, cinnamon, cumin, red pepper, nutmeg, ginger, and cloves. Cook and stir 3-5 minutes, until onion softened. Add pumpkin, coconut milk, and broth. Stir until smooth, adding more liquid of your choice to make thinner, if preferred. Let simmer about 15 minutes for flavors to blend. Add salt and adjust seasonings to your taste. Sprinkle with brown sugar, if using, and stir. Makes 4 servings, 2 cups each.
Very thick and creamy!

Number of Servings: 4

Recipe submitted by SparkPeople user NATBAER.






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Member Ratings For This Recipe

  • Wow! This is really good. I added black pepper and a little more cayenne pepper. We like spicy. Delicious! - 5/12/12

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  • I've made a lot of pumpkin soups in my time, and this recipe is definitely one of the best! I added some carrot for thickness and it tasted delicious. - 10/16/11

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  • Fantastic! One of the best pumpkin soup recipes I've come across - thanks!! - 3/10/11

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  • It made a nice, thick soup, perfect for dinner with a salad and bread sticks. The whole family liked this. I'll definitely make it again. Our family likes spicy food, so I'd consider increasing the cayenne; it's pretty tame as it is. - 1/9/11

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