Pumpkin Coconut Soup

Gluten-Free, Soup, Vegan


Pumpkin Coconut Soup

Is it just me or it’s virtually impossible to find pumpkins after Halloween? Pumpkin is a type of winter squash that should be readily available from early fall to mid-winter. If stored in a cool place, it keeps well for 2 to 4 months.

This is the easiest soup you’ll ever make. If you can dice an onion, you’re good to go. Of course, if you managed to find a fresh pumpkin, feel free to bake it and purée it beforehand.


Pumpkin Coconut Soup

  • 1 onion, diced
  • 1 tbsp olive oil
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 can puréed pumpkin
  • 2 tsp ground cumin
  • 2 tsp curry powder
  • 2 tsp ground ginger
  • Pinch of salt
  • Roasted walnuts, for garnish

In a saucepan, heat the oil and sauté the onion for 3 to 5 minutes, until they turn soft. Add all remaining ingredients and stir to combine.

Simmer on low heat for 10-15 minutes. Devour!


2 thoughts

  1. I going to make this tonight =)! Thanks Marie-Eve


  2. Making it right now! I added a few amendments, including

    * more than just a pinch of salt (but I also tend to add extra salt to most things)
    * a dash of cinnamon
    * simmering it for a while to boil it down– my husband felt that it was too watery at first.

    So far, so good! My house smells AMAZING. Thanks for this recipe!