Coconut Pumpkin Soup

Coconut Pumpkin Soup

It was during a recent visit back to New Jersey and New York City that I was inspired to make a wholesome and comforting fall soup to complement the lovely season.

A couple of notes on this recipe:

  • You may use fresh pumpkin for this recipe. Although I typically shy away from canned foods, pumpkin is an exception :) So if you’re purchasing canned pumpkin, it’s easy to mix up pumpkin filling with pure pumpkin puree. Be sure to look for cans that only contain one ingredient: pumpkin. Most markets sell canned pumpkin. I purchased my canned organic pumpkin from Whole Foods.
  • You can blend or puree the soup, as I did in this recipe, but it is not required. Some folks prefer their soup chunky. If you do not choose to blend it, chop your apples and onions finely.
  • I usually reserve a little bit of the fresh garlic and add it once I remove the pot of soup from heat. It will cook gently just from the high temperature of the soup but the flavor will not be lost.
  • For an extra special touch, you can serve the soup in gluten-free bread bowls, either pre-made or see if your favorite bakery carries them.
  • A great topping for this soup is toasted pumpkin seeds. Just take shelled pumpkin seeds, sprinkle on a little olive oil and some nutmeg, and roast for about 15 minutes at 350F.

Coconut Pumpkin Soup
Serves: 7 cups
 
Ingredients
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 medium apple, chopped
  • 2 cloves garlic, minced
  • 4 cups water
  • 1 14-ounce can coconut milk, unsweetened
  • 3 cups canned pumpkin (about 1½ 15-ounce cans)
  • 1½ teaspoon fine sea salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cumin
Instructions
  1. In a large soup pot, heat oil over medium heat and saute onions, apple slices, and one of the two cloves of garlic until tender, about 3 to 5 minutes. Stir in the remaining ingredients, except one garlic clove, and cook over low heat for 20-25 minutes.
  2. Blend until smooth using a hand blender or food processor. Top with one garlic clove and toasted pumpkin seeds (see notes section above). Serve hot. Enjoy!

 

Comments

  1. says

    I already know I’m going to looove this soup! I’m not too much into pumpkin desserts but pumpkin soups are one of my favorite fall dish! And btw, wonderful pictures!

    • Trish says

      @eatgreek @sara Thanks for reading, guys. I, too, don’t make too many pumpkin desserts but love it in soup. Enjoy.

  2. says

    I really love your photos. We don’t really get these beautiful autumnal colours in Perth, and my breath always gets taken away when I see them like this :)

    I love your soup too! I don’t think I’ll ever tire of seeing soupl served in bread like this!

    • Trish says

      And these pictures don’t come close to representing fall’s gorgeous colors. Thanks for reading :)

  3. says

    Beautiful pictures, Trish, and this pumpkin soup is so perfect for the season. I keep meaning to visit the East Coast to catch the changing colors but it hasn’t happened yet. Soon, I hope. Your pictures have certainly made me feel like I’m missing out. :-)

  4. says

    sorry for the double post… BUT — I had a question — do you make your own bread bowls?? If so would you share your recipe and technique?
    Thanks!

    • Trish says

      Thanks for the reminder. I just added a note about the bread bowls. We just bought them from Le Boulanger, a local bakery/ cafe. We cut a circle at the top and scooped out the dough. Thanks for reading.

  5. Tara says

    This looks great! I’m always on the lookout for filling, thick vegan soups. So many use cream – I cannot wait to try this as soon as all my split pea in the freezer is gone! :)

  6. says

    Lovely seasonal soup! I made something like this but with a stew and homemade bread.
    Your soup looks delish!

    Great job on presentation and Congrats on making top 9 on FoodBuzz

  7. says

    This looks amazing, especially with the bread bowl and the seeds floating on top! I love the idea of putting pumpkin and coconut milk together in a soup.

    Congrats on making the Top 9!

    • Trish says

      @Amanda It’s just one of those things – much easier in a can, right? Thanks for reading!

      @Winnie Thanks for your support, Winnie! Love your healthy recipes!

  8. says

    Pumpkin is only seasonal in France, and canned pumpkin does not exist here, so I will hurry to make and try this!! I’m intrigued by the mealnge of coconut and pumpkin !!!
    Great photos and I love the philosophy behind the blog!! Congrats !!!

    • Trish says

      I know. Every time I mention pumpkin, my {French} hubby is immediately suspicious. I adore your blog, Cristina, and I’m really looking forward to following you! Cheers!

  9. says

    Hi Trish. What a beautiful soup. So comforting… especially at this time of the year.
    Thank you for the very nice comment at Chef Dennis’ blog. I look forward to reading more of your delicious posts. Bon Week-end! Michael

    • Trish says

      @michael Thanks for reading, Michael! You are very talented. Wish you lots of success!

      @nutritiontokitchen Thanks, Tram! Great minds think alike. I’m lovin’ your recent recipes and photos. Keep it up!

  10. says

    I have never combined pumpkin and coconut, but this is a good reason to try it. Wonderful pictures of the colors of fall in NY/NJ. I live in NH and get to watch it every year!

    Jason

  11. says

    I love any kind of soup when it’s in a bread bowl! Your virtual tour of autumn foliage makes me miss New England. It was great to meet you at Foodbuzz fest this weekend and I love your blog!

  12. Lily says

    this  website is amazing.Please go on the websites name is Dish by Trish .com.there are a amazing recipes Dish by trish .  com has changed my life. From niece, Lily.

  13. Lily says

    this  website is amazing.Please go on the websites name is Dish by Trish .com.there are a amazing recipes Dish by trish .  com has changed my life. From niece, Lily.

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