Pumpkin-Coconut Soup

“Thai food lovers will go crazy for this soup. It has a deep flavour from the combination of onion, coconut milk and spices.” —Susan Hein, Burlington, Wisconsin

Pumpkin coconut soup recipeTaste of Home
Servings Prep Time Cook Time
12servings 20minutes 25minutes
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  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 flavours 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.
Recipe Notes

Nutrition Facts

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