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    Home » Recipes » Soups

    Easy Spiced Pumpkin Coconut Soup

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

    Jump to Recipe·Print Recipe

    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!

    a white bowl filled with pumpkin coconut soup with a spoon on the side this recipe

    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!

    full size pumpkins in a pumpkin patch

    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:

    1. 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.
    2. 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:

    1. 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.

    a can of Trader Joe's organic pumpkin puree on a checkered napkin with baby pumpkins behind

    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!

    Several cans of Trader Joe's Organic Coconut Milk

    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.

    a baking tray with toasted Sriracha pumpkin seeds on a white board

    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!

    a tray of roasted pumpkin seeds and a bowl of pumpkin coconut soup

    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:

    • Five Spice Pumpkin Bread
    • Classic Pumpkin Spice Cookies
    • Pumpkin Five Spice Pancakes with Chocolate Chips
    • Pumpkin Monster Cookies
    • Savory Pumpkin Hummus
    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.
    Print
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    A white bowl filled with pumpkin coconut soup, with a spoons and red chilis on the side.

    Easy Spiced Pumpkin Coconut Soup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 11 reviews

    Print Recipe
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    This super Easy Spiced Pumpkin Coconut Soup recipe is so tasty and full of flavor. It's sweet and spicy with just a touch of heat from the Thai chili peppers!

    • Total Time: 45 min
    • Yield: 4-6 1x

    Ingredients

    Units Scale
    • 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
    • ⅛ teaspoon black pepper
    • Dollop of low-fat sour cream
    • Toasted Sriracha pumpkin seeds for garnish (recipe below)

    Instructions

    1. Melt the coconut oil in a heavy Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, and 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.
    2. 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:

    1. 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. Let cool.

    Notes

    • 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.
    • Author: Asian Caucasian
    • Prep Time: 15 min
    • Cook Time: 30 mins
    • Category: Soup
    • Method: Stove Top
    • Cuisine: Asian Fusion
    • Diet: Low Fat

    Nutrition

    • Serving Size:
    • Calories: 226
    • Sugar: 9.9 g
    • Sodium: 236.1 mg
    • Fat: 15.1 g
    • Carbohydrates: 22.2 g
    • Protein: 5 g
    • Cholesterol: 0.1 mg

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag #AsianCaucasianEats

    Easy Spiced Pumpkin Coconut Soup

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    Reader Interactions

    Comments

    1. Genevieve | Fitty Foodlicious says

      November 11, 2020 at 3:49 pm

      I love how easy this pumpkin coconut soup recipe is to make! Tis the season for all of the soup recipes and yours look delicious!

      Reply
      • Asian Caucasian says

        November 11, 2020 at 4:37 pm

        Thank you! We happen to love this soup in our family. It's incredibly easy to make!

        Reply
    2. Chef Dennis says

      November 10, 2020 at 5:00 pm

      pumpkin soup with coconut sounds like a deliciously warming treat for this weather!

      Reply
      • Asian Caucasian says

        November 11, 2020 at 4:36 pm

        Very belly warming! Love to eat this through several seasons.

        Reply
    3. Jacqueline Debono says

      November 09, 2020 at 5:25 am

      I love making pumpkin soup with coconut. Such a fab combo. I love all the seasoning and spices you've included. I can imagine how good this soup tastes! On my to make list!

      Reply
      • Asian Caucasian says

        November 09, 2020 at 10:16 am

        Yay! So glad you're going to try this recipe. The flavor combos are to die for! Have a great Thanksgiving!

        Reply
    4. Gail Montero Raines says

      November 08, 2020 at 9:40 pm

      Love the spices you added here plus the aromatics, too making this one delicious fall soup!

      Reply
      • Asian Caucasian says

        November 09, 2020 at 10:15 am

        Absolutely one of our faves this time of year! Hope you enjoy this pumpkin coconut soup as much as we do!

        Reply
    5. Julie says

      November 07, 2020 at 2:17 pm

      What a great pumpkin soup! I love the coconut in it and the spices in this came out perfectly. Will make it again.

      Reply
      • Asian Caucasian says

        November 08, 2020 at 1:23 pm

        Glad you enjoyed this pumpkin coconut soup recipe! It's my go-to soup during the chilly season!

        Reply
    6. Jere Cassidy says

      November 06, 2020 at 3:09 pm

      I just bought pumpkin at TJ's yesterday and have everything to make this soup, even the pumpkin seeds. Can't wait to give this a try.

      Reply
      • Asian Caucasian says

        November 06, 2020 at 8:10 pm

        That's awesome, Jere! Isn't TJ's the best for just about everything? It's my go-to store. And I hope you enjoy this comforting fall soup!

        Reply
    7. Marta says

      November 06, 2020 at 1:36 pm

      This is a bowl of autumn. I used freshly-made coconut milk in this recipe and it was so smooth and warming.

      Reply
      • Asian Caucasian says

        November 06, 2020 at 8:10 pm

        Great idea, Marta! I this fresh coconut milk would be superb in this pumpkin soup. So glad you enjoyed it!

        Reply
    8. Amy Liu Dong says

      November 06, 2020 at 8:25 am

      Wow, this pumpkin soup looks really delicious and comforting. I need to make this recipe right now! YUM!

      Reply
      • Asian Caucasian says

        November 06, 2020 at 8:09 pm

        You will savor this pumpkin coconut soup for years to come! It's a family fave of ours, especially during the holidays!

        Reply
    9. Leslie says

      November 05, 2020 at 4:49 pm

      You have everything wonderful in this recipe! I'm just dying to give this Spiced pumpkin coconut soup a try!

      Reply
      • Asian Caucasian says

        November 06, 2020 at 8:09 pm

        Thanks, Leslie! The combo of pumpkin and coconut is so good. And that extra spice is just what this healthy soup needed!

        Reply
    10. Sondra Barker says

      November 05, 2020 at 2:29 pm

      Yum! The perfect recipe for the holidays. Can't wait to try! Thanks for sharing.

      Reply
      • Asian Caucasian says

        November 06, 2020 at 8:08 pm

        So easy too! This is a family favorite and just screams fall!

        Reply
    11. Stine Mari says

      November 03, 2020 at 6:28 am

      I wish I saw this post earlier! I made pumpkin soup yesterday with unseasoned toasted pumpkin seeds, but I would have loved those sriracha pumpkin seeds instead!

      Reply
      • Asian Caucasian says

        November 03, 2020 at 5:57 pm

        Well great minds think alike! I'm sure your soup was just as tasty. You can get the pumpkin seed recipe on that blog post. Highly recommend for great texture and a spicy kick.

        Reply
    12. Carol Schevoe says

      November 02, 2020 at 9:22 am

      This pumpkin soup looks so comforting! I could use this right now. The chill in the air is really kicking up. Will be making this tonight!!

      Reply
      • Asian Caucasian says

        November 02, 2020 at 11:51 am

        This pumpkin coconut soup is so easy and belly warming! I think you're going to love it, Carol!

        Reply
    13. Leah says

      September 21, 2017 at 8:09 pm

      LOVE LOVE LOVE THIS!!! 30 minutes I'm in, plus paired with wine your speaking my language

      Reply
      • Asian Caucasian says

        September 22, 2017 at 8:54 am

        Thanks, Leah! I could eat handfuls of the sriracha pumpkin seeds, and the soup is so comforting.

        Reply
    14. Darby says

      January 30, 2017 at 1:51 pm

      So I made this soup and it was DELICIOUS! So warming and comforting, but I didn't have any Thai chilies or pumpkin seeds. I substituted 1 tsp of crushed red pepper which was a bit too spicy, but not to my spice loving boyfriend! Even he loved this soup and our dog Riley was licking his lips begging for some soup too 😉

      Reply
      • Asian Caucasian says

        February 01, 2017 at 12:07 pm

        So glad you enjoyed the pumpkin coconut soup! You can also use a little cayenne pepper if you don't have the Thai chili peppers (they are hard to come by!). Always works in a pinch!

        Reply

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    a white bowl of pumpkin coconut soup with pumpkin seeds on top and a spoon on the side
    a tray of roasted pumpkin seeds and a bowl of pumpkin coconut soup