Easy Pumpkin Soup

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Pumpkin Soup

Just like my easy tomato soup, this pumpkin soup recipe was inspired by my strong desire, just before lunch this weekend, to avoid chopping, sautéing and pureeing. I wanted to just throw a few things in the stockpot, cook to allow the flavors to meld, and enjoy. I also knew that I wanted my pumpkin soup to have Thai-inspired flavors.

We all loved the result – a light, creamy, mildly spicy and very flavorful pumpkin soup. In fact, I got an immediate request to add pumpkin puree and coconut milk to my shopping list, to ensure that I make this soup again very soon!

Pumpkin Soup
Prep and Cool time
Cook time
Total time
Recipe type: Appetizer, Lunch, Soup, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 8 servings
  • 1 quart chicken broth (not low sodium)
  • 2 (15 oz) cans pure pumpkin puree
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons curry powder
  • ½ teaspoon ground ginger
  • 1 can (about 2 cups) full-fat unsweetened coconut milk
  • Optional garnish: cilantro or basil leaves
  1. In a large stockpot, whisk together the broth, pumpkin puree, salt, pepper, onion powder, garlic powder, curry powder and ground ginger.
  2. Bring to a boil over high heat.
  3. Reduce heat to low, cover, and simmer 10 minutes, to allow flavors to meld.
  4. Shake the coconut milk well. Open and stir. Uncover the pot and whisk in the coconut milk.
  5. Return to a simmer, and cook 5 more minutes, uncovered, stirring often, until heated through. Garnish and serve.
Nutrition Per Serving
Calories: 155; Fat: 11g; Carbohydrates: 12g; Sugar: 5g; Sodium: 585mg; Fiber: 5g; Protein: 3g

Pumpkin Soup

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