This healthy and easy pumpkin soup is made with canned pumpkin and coconut milk. Inspired by Thai flavors, this flavorful soup is ready in 30 minutes.
Just like my easy tomato soup, this truly easy pumpkin soup recipe was inspired by my strong desire, just before lunch this weekend, to avoid chopping, sautéing and pureeing.
2018 Update: I have since made this easy pumpkin soup many times. It’s a big hit every time I make it!
Why I use canned pumpkin in this pumpkin soup
I wanted to just throw a few things in the stockpot, briefly cook to allow the flavors to meld, and enjoy a tasty comforting pumpkin soup. In addition, I knew that I wanted the soup to have Thai-inspired flavors. So I added curry powder, ginger, and coconut milk.
I do have a wonderful and easy butternut squash soup recipe. But that one does require cooking butternut squash cubes and pureeing the soup. So this soup is even easier.
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!
Is canned pumpkin healthy?
How to serve pumpkin soup?
I usually serve it as a first course. But it’s actually hearty and filling enough that you can eat a bowl of it as your main course. I sometimes make these tiny baked cocktail meatballs (omitting the smoked paprika) and add them to the soup.
What about leftovers?
Leftovers keep very well in the fridge for 3-4 days (not including the garnish). You can gently reheat them on the stovetop on low heat. Or reheat them in the microwave, covered, on 50% power.
- 1 quart chicken broth, not low sodium
- 2 (15 oz) cans pure pumpkin puree
- 2 teaspoons kosher salt (not fine salt)
- 1/2 teaspoon ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons curry powder
- 1/2 teaspoon ground ginger
- 1 (15 oz) can full-fat unsweetened coconut milk
- Cilantro or basil leaves for optional garnish
- In a large stockpot, whisk together the chicken broth, pumpkin puree, kosher salt, black pepper, onion powder, garlic powder, curry powder and ground ginger.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer 10 minutes, to allow flavors to meld.
- Shake the coconut milk well. Open and stir. Uncover the pot and whisk in the coconut milk.
- Return to a simmer, and cook the pumpkin soup 5 more minutes, uncovered, stirring often, until heated through. Garnish and serve.