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What’s in your fall soup recipes repertoire? Surely there’s a butternut squash soup and maybe a chili of sorts. But, put those on hold and make this comforting and easy pumpkin soup. It’s not just any pumpkin soup recipe, though. This one is different. This is a pumpkin soup with coconut milk, and the genius part is that you’re using a can of pumpkin puree. You’ll start with cooking aromatic vegetables in a bit of olive oil. Then, you’ll add the pumpkin puree and cook it in the pan, very much like you would tomato paste. Chili powder will add a bit of a kick and fresh ginger will bring some heat (but ground ginger works, too, if that’s what you have on hand). Up the amount of chili powder if you’re craving a spicy pumpkin soup. Let it simmer with some broth, and you’re nearly there. Topping this pureed soup with crispy shallots and thick coconut milk is the best way to enjoy this pumpkin coconut soup on a crisp day.


Credit: Peter Ardito

Recipe Summary

15 mins
35 mins
8 cups


Ingredient Checklist


Instructions Checklist
  • Cut cilantro leaves and tender stems from tougher stems; set aside leaves and tender stems for serving. Chop a small handful of cilantro stems to reach 1 tablespoon; set aside.

  • Heat 2 tablespoons oil in a large pot over medium. Add onion, carrot, garlic, chopped cilantro stems, and ½ teaspoon salt and cook until softened, 8 to 10 minutes. Add pumpkin puree, chili powder, and ginger and cook, stirring often, until deepened in color, about 2 minutes.

  • Add broth and 1½ cups water and bring to a boil. Reduce heat and simmer over medium-low, stirring occasionally, until flavors meld, 15 minutes.

  • Meanwhile, combine remaining 2 tablespoons oil and shallots in a small skillet and heat on high heat, until shallots are bubbling and starting to darken around the edges, about 2 minutes. Reduce heat to low and continue to cook, until golden brown, 2 to 3 more minutes. Transfer shallots to a paper towel lined plate with a slotted spoon; discard oil. Season shallots with a pinch of salt.

  • Whisk coconut milk in a medium bowl until thickened and set aside.

  • Puree soup in a blender until smooth and season with remaining 1 teaspoon salt and freshly ground black pepper. Serve soup in bowls and top with coconut milk, shallots, and cilantro leaves. Serve with lime wedges.