Pumpkin Coconut Milk Soup

Pumpkin Coconut Milk Soup

Boesie 0

"I modified another Allrecipes pumpkin soup recipe past recognition and decided to add it here to share. It has a little bit of a kick to it from the chili powder, and the orange juice and pumpkin pie spice really bring out the flavors. It was originally based on 'Daddy's Pumpkin Soup.' I think some lemon juice or orange zest would do as well for the orange juice."


45 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 900 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
  2. Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
  3. Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.
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Your rating



  1. 19 Ratings


This was quite easy to make and turned out pretty good. I almost went 4 stars since I will not say this is something to rave about but, then again, it is not a main-course type soup. Compared ...

Smooth and creamy! I left out the butter(used vegetable spray) and the bouillon cubes. The flavor is carried by the hot spices!

This recipe took me to a warm, yummy, happy place, and I really enjoyed it. It was slightly missing a depth of flavor that I've found in other pumpkin soups, which is why I took off a star. Stil...

I didn't have any boullion so I added more cinnamon, clove and nutmeg (in lieu of pumpkin spice) to add depth. For a side soup it's good. I used a large onion, finely chopped and pureed it wit...

My husband and I liked it overall. Although, I did make it with some changes. I used lite coconut milk, because that was what I had on hand, 2 generous tsps of red curry powder instead of chili...

Great Soup! Subs I made were earth balance butter (instead of regular), only one bouillon cube (cut back on salt) and juice of whole lemon instead of orange juice. Came out pretty good!

Easy to make and it just is creamy with all the taste of fall. I use pumpkins I grew myself and no bullion,instead I boiled one medium sized onion and purreed it, salted to taste now it's a grea...

Found it interesting, but not great. Much better with a little brown sugar added. I might try curry instead of chili powder. Husband didn't care for it but he's accustomed to squash soup which ...

I made this recipe with butternut squash I cooked in the oven instead of pumpkin purée.I also made it with vegetable stock.I didn't have orange juice so I didn't add it and it was still deliciou...