Pumpkin-Coconut Soup

Total Time

Prep: 20 min. Cook: 25 min.


12 servings (3 quarts)

Updated: Jun. 30, 2023
Thai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Pumpkin-Coconut Soup Recipe photo by Taste of Home


  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 tablespoons minced fresh gingerroot
  • 2 cartons (32 ounces each) chicken stock
  • 2 cans (15 ounces each) pumpkin
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pepper
  • 2 cups light coconut milk
  • Optional toppings: Sour cream, pepitas and minced fresh parsley


  1. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
  2. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

Nutrition Facts

1 cup: 91 calories, 5g fat (3g saturated fat), 5mg cholesterol, 556mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.