Pumpkin Coconut Soup

Pumpkin Coconut Soup

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 12 Servings

A tasty twist on a classic pumpkin soup recipe!


  • 1 (15 ounce) can pumpkin
  • 1 (14-ounce can) unsweetened light coconut milk
  • 1 medium green sweet pepper, seeded and chopped
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • 1 (14-ounce can) low-sodium chicken broth
  • 2 medium carrots, chopped
  • 2 tablespoons packed brown sugar
  • 1 medium fresh jalapeno chile pepper, seeded and finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 2 tablespoons snipped fresh parsley


  1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are almost tender.
  2. In a large bowl, combine pumpkin, coconut milk, and chicken broth. Stir in brown sugar, jalapeno pepper, salt, cinnamon, and ginger. Stir pumpkin mixture into cooked carrot mixture.
  3. Bring to a boil then reduce heat and simmer uncovered for about 10 minutes or until heated through, stirring frequently. Before serving, stir in parsley.

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