This rich and Creamy Pumpkin Coconut Soup made with pumpkin purée and coconut milk is packed full of flavour and ready in 10 minutes!
If you guys have been following me for a while, then you know that I’m a huge fan of anything pumpkin. Who says pumpkin is just for fall and Thanksgiving? Normally I would make this soup with roasted pumpkin. But on busy nights, when I just want something quick and simple, there’s just no time for roasting. Sure, I could just open a can or box of ready-made soup. But when I look at the ingredients list of most of these soups, I’m pretty turned off. So much salt and sugar? Why?! This homemade Creamy Pumpkin Coconut Soup is healthier, ready in 10 minutes and there’s no roasting required!
The easiest way to simplify this recipe is by using puréed pumpkin. Just make sure you don’t buy the pumpkin pie filling (meant for pumpkin pie) by accident…haha. The only thing listed in the ingredient list should be pumpkin. By using pumpkin purée, you save yourself a lot of time by not having to roast it and pureeing it. Also, the bonus part of using canned pumpkin, is that you can make this soup year-round! My second tip to simplify soup recipes is by using ready-made broth. I like buying organic low-sodium varieties: this way I have control over the sodium content in my food.
When I say this recipe is easy, you literally get to toss all the ingredients in a pot, heat and serve! No blending required since we’re using puréed pumpkin and graded shallots, garlic, and ginger. Now, since I kept the ingredients pretty simple in the recipe, the coconut cream is definitely the star of the show. It reminded me of a Thai coconut curry, but without the curry… haha. Once it’s ready, I love serving this Creamy Pumpkin Coconut Soup with toasted pumpkin seeds – for crunch, a little cayenne – for heat, and a drizzle of coconut milk – for extra creaminess.
If you’re looking for more 10 minute soup recipes, check out: