Pumpkin-Coconut Soup
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
Ingredients
- 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
Reviews
The Minister: go crawl back under your rock. There is no such thing as a pumpkin coconut, and well you know it. Shame on TOH for even airing that comment. Why do the rest of us have to read stupid comments? There should be trigger warnings on such comments. I made this, and it was sublime. I'm having trouble figuring out how the fat content is so high relative to the calories.
It’s unfair that so delicious a recipe is currently at 3 stars because one reviewer was either trying to be funny, didn’t read the recipe, or didn’t have enough common sense to understand the title. This soup is excellent, a creamy and delicious option for a meal both alone and when paired with bread, a salad, or a sandwich! It has gone into our recipe book in my house. I even fought off the rest of my family for the leftovers!
i really wanted to make this but after 2 weeks of shopping around i can't find a single pumpkin coconut anywhere? where do i have to travel to get this dish? :(
Made this for lunch today (had leftover ginger, coconut milk and onion I needed to use). So delicious!