Pumpkin Coconut Milk Soup

Pumpkin Coconut Milk Soup

12 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Boesie
Recipe by  Boesie

“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.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  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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Reviews (12)

Rate This Recipe
Joeless
16

Joeless

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 to my expectation it was quite good. Salt & pepper to taste when eating was needed but otherwise I followed the recipe almost to the word. I used some green onions instead of regular and replaced the pumpkin pie spice with cinnamon, nutmeg, clover and ginger (which is just a recipe for pumpkin pie spice). My 5 star rating is also because I wanted a way to work some other vegetables into my diet and this soup allows me to add pumpkin without making a desert dish. Regarding step 2: My soup seemed to be fully pureed without this step. I did, however, have a stick blender so used it quickly right in the pot to further refine the consistency. It seems like you could skip this step if you finely dice the onions and the pumpkin is already well pureed.

sueb
11

sueb

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

ChristyChris
5

ChristyChris

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. Still, it was creamy, satisfying, and incredibly simple. I may tinker with the favors in the future, but this will probably hold its place as my go-to pumpkin soup recipe for a long time.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 281 cal
  • 14%
  • Fat
  • 22.2 g
  • 34%
  • Carbs
  • 21.9 g
  • 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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