10 Minutes Cooking > Quick Soups > Hot Soups > Pumpkin coconut soup

10-Minute Creamy Pumpkin Coconut Soup

Enjoy a warm and comforting bowl of creamy pumpkin coconut soup ready in just 10 minutes! This simple recipe uses canned pumpkin puree and coconut milk for a quick and delicious meal.

Prep Time
2 minutes
Cook Time
8 minutes
Servings
2
Ingredients
  • 1 cup Canned Pumpkin Puree
  • 1 can (13.5 oz) Coconut Milk
  • 1 cup Vegetable Broth
  • 1 teaspoon Red Curry Paste
  • 1/2 teaspoon (grated) Ginger
  • 1 clove (minced) Garlic
  • 1 teaspoon Soy Sauce (or Tamari)
  • 1 teaspoon Lime Juice
  • to taste Salt
  • to taste Pepper
  • Pumpkin Seeds, Cilantro, Red Pepper Flakes Optional Garnishes

Sauté Aromatics

In a medium saucepan, heat a little bit of oil (coconut or vegetable) over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant.

Add the red curry paste to the saucepan and cook for another 30 seconds, stirring constantly, to release its aroma.

Combine Ingredients

Pour in the canned pumpkin puree, coconut milk, and vegetable broth. Stir well to combine.

Bring the soup to a gentle simmer over medium heat.

Season and Simmer

Add soy sauce (or tamari for gluten-free), lime juice, salt, and pepper to taste. Simmer for about 5-7 minutes, stirring occasionally, to allow the flavors to meld.

Serve

Ladle the hot pumpkin coconut soup into bowls and garnish with pumpkin seeds, fresh cilantro, and a sprinkle of red pepper flakes, if desired.

Nutrition Facts Estimated per 100g of product

Calories: ~60 kcal, Carbohydrates: ~7g, Protein: ~1g, Fat: ~4g (Values are approximate and can vary based on specific ingredients used.)

Other Considerations for Nutrition

This soup is a good source of Vitamin A from the pumpkin. Using low-sodium broth and soy sauce will help reduce sodium content. Adjust red curry paste according to your spice preference.

← 10-Minute Creamy Carrot Ginger Soup 10-Minute Creamy Tomato Soup →

FAQ

  • Can I use fresh pumpkin instead of canned?

    Yes, you can use fresh pumpkin puree. Roast the pumpkin until tender, then blend it into a puree. You will need about 1 cup of fresh pumpkin puree for this recipe. However, it will significantly increase the cooking time.
  • Can I make this soup vegan?

    Yes, this soup is naturally vegan as long as you use vegetable broth and tamari instead of soy sauce if needed.
  • Can I add other vegetables?

    Absolutely! Spinach, kale, or roasted bell peppers would be great additions. Add them during the last few minutes of simmering.
  • How can I make it spicier?

    Increase the amount of red curry paste or add a pinch of cayenne pepper or red pepper flakes.