Easy Spiced Pumpkin Coconut Soup

Name: Easy Spiced Pumpkin Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian Fusion
Ingredients: 2 tablespoons virgin coconut oil; 1 cup onion, chopped; 3 cloves garlic, minced; 1 teaspoon fresh ginger, peeled and grated; 1 red Thai chili pepper, seeded and finely chopped; 1 teaspoon yellow curry powder; ¼ teaspoon ground coriander; ¾ teaspoon ground cumin; ½ teaspoon cinnamon; ½ teaspoon Kosher salt; 2 cups low sodium chicken stock (or vegetable stock); 1 cup light coconut milk; 2 15 oz. cans pumpkin purée; 1 tablespoon dark brown sugar; 1/8 teaspoon black pepper; Dollop of low-fat sour cream; Toasted Sriracha pumpkin seeds for garnish (recipe below)

January 21, 2022 · Published: November 2, 2020 By: Asian Inspired Eats 28 Comments

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Baby, it's getting colder outside! Warm up your tootsies with this Easy Spiced Pumpkin Coconut Soup! I literally made this in just 30 minutes! Need I say more? It's seriously healthy too -- no fat in this bowl of goodness!

There are so many fragrant spices in this Easy Spiced Pumpkin Coconut Soup recipe, plus the sweetness from the pumpkin purée and a dash of brown sugar combined with the heat from the Thai chili pepper is so incredibly satisfying!

It's pumpkin season! Hooray! I just love this time of year when pumpkins are the inspiration for so many recipes. This is just one of many pumpkin recipes on my blog. Check out my Five Spice Pumpkin Bread, or my Classic Pumpkin Spice Cookies!

Steps to make this spiced pumpkin coconut soup:

Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and Thai chili pepper. Sauté until fragrant and onions are translucent. Stir in the curry powder, coriander, cumin, cinnamon, and salt until well blended with the sautéed vegetables about 2 minutes.
Add in the chicken stock, coconut milk, pumpkin purée, and brown sugar. Bring to a boil and lower to a simmer for 10-15 minutes. Using an immersion blender or regular blender, purée the soup until smooth. Taste for seasoning. Add in the pepper and more salt if necessary. Serve the soup with a dollop of sour cream and garnish with toasted pumpkin seeds.

To make the toasted Sriracha pumpkin seeds:

Preheat oven to 375 degrees. Place 1 cup of raw pumpkins seeds in a single layer on a baking sheet. Spray the pumpkin seeds with cooking spray. Sprinkle with salt and 1 teaspoon of Sriracha seasoning. Toss well to coat. Bake for 7-10 minutes or until browned and toasted. (Watch carefully!) Let cool.

Pumpkins really work wonderfully in this comforting bowl of soup! Grab two cans of pumpkin purée and get cooking! I used organic pumpkin pureé from Trader Joe's which comes from a family-owned farm in Oregon’s Willamette Valley. Nothing but pumpkin!

You can use full fat coconut milk if that's what you prefer (it's a little creamier). I used reduced-fat coconut milk from Trader Joe's because it's a bit less calories but has the same creamy taste.

Toasted pumpkin seeds are the finishing touch on this Easy Spiced Pumpkin Coconut Soup. Toast the raw pumpkin seeds with a sprinkle of salt and Sriracha seasoning!

TIPS & TRICKS

I used a fresh Thai chili pepper, but you can replace it with two dried red chili peppers, or a ¼ teaspoon of red pepper flakes.
Sriracha seasoning can be replaced with adobo seasoning. Sriracha seasoning is available in most grocery stores these days.
For vegetarian, you can substitute the chicken stock for vegetable stock.
You can also use a dollop of crème fraîche instead of sour cream.

WANT MORE?

If you liked this Easy Spiced Pumpkin Coconut Soup recipe, you’re going to want these pumpkin recipes:

Update Notes: This post was originally published on January 17, 2017, but was republished with slight text changes and additions, like step-by-step instructions and tips in November 2020.