Appetizers / Soups / Salads

Creamy coconut milk Pumpkin Soup is for Soup.

Creamy coconut milk Pumpkin Soup takes several minutes to prepare.

Creamy coconut milk Pumpkin Soup takes 20 minutes to cook.

Creamy coconut milk Pumpkin Soup makes 4 servings.

The ingredients for Creamy coconut milk Pumpkin Soup are:

2 tbsp Earth Balance buttery spread (or butter/spread of your choice)
1 small onion, diced
1 clove garlic, minced
1 tbsp cumin
2 tsp ground cinnamon
1.5 tsp ground ginger
1.5 tsp ground nutmeg
0.5 tsp ground cloves
0.25 tsp cayenne pepper
1 large (29oz) can pure pumpkin, or 3.5 cups pureed pumpkin
1 can (14.5 oz) low sodium Chicken Broth, or Veggie Broth, or water (2 cups)
2.5 cups Coconut milk (ok to use canned, I use So Delicious brand in the carton)
1.5 tsp salt
2 tsp brown sugar (optional)

Here is how you make Creamy coconut milk Pumpkin Soup:

Melt butter/spread over med-high heat in large pot. Add diced onion, garlic, cinnamon, cumin, red pepper, nutmeg, ginger, and cloves. Cook and stir 3-5 minutes, until onion softened. Add pumpkin, coconut milk, and broth. Stir until smooth, adding more liquid of your choice to make thinner, if preferred. Let simmer about 15 minutes for flavors to blend. Add salt and adjust seasonings to your taste. Sprinkle with brown sugar, if using, and stir. Makes 4 servings, 2 cups each.Very thick and creamy!Number of Servings: 4Recipe submitted by SparkPeople user NATBAER.

The nutritional information for Creamy coconut milk Pumpkin Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 184.5

• Total Fat: 10.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,212.7 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 10.0 g
• Protein: 5.7 g