Spicy Pumpkin Apple Soup with Coconut Milk

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.5
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 387.7 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Spicy Pumpkin Apple Soup with Coconut Milk calories by ingredient


Wonderfuly rich, warming, vegan, winter soup Wonderfuly rich, warming, vegan, winter soup
Number of Servings: 4


    1 small sugar baby pumpkin
    1Tbsp olive oil
    1/2 cup onion chopped
    1 lg or 2 small cloves garlic, minced
    4 tsp ginger, peeled and minced
    1/2-1 jalapeno pepper, minced (omit pepper if you don't want the soup spicy)
    2 small sweet apples
    1 cup light coconut milk
    1 1/2 cubes Rapunzel vegan vegetable bouillon
    4 cups water


Preheat oven to 375. Cut the pumpkin top to bottom. Scoop out seeds and pulp. Lightly oil the cut sides of the pumpkin, place cut side down, cover loosely with foil and roast for 30-40 minutes, until skin is easily pierced by a fork.

Heat the water in a sauce pan and dissolve the bouillon.

Saute the onion in the remaining olive oil right in the stock pot. Add pepper, ginger and garlic.

When vegetables are soft, add the water and simmer, covered.

When pumpkin is soft, remove from oven, let cool a few minutes, then carefully scoop flesh out with a spoon. You should end up with about 2 1/2-3 cups of pumpkin. Add to stock pot and puree with a wand or transfer all to a food processor or blender, then return to the pot.

Add coconut milk.
Garnish with cilantro if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.