Coconut Pumpkin Soup

by / ⠀NatureBox / October 30, 2012

Recipe by Kristianne of My San Francisco Kitchen. Kristianne is giving away a NatureBox on her blog this week- see details at the bottom of this post.

This homemade coconut pumpkin soup made from scratch is one of my favorite fall soups. Even though it takes a little more effort than using canned pumpkin, the end result is worth the extra time. For a festive presentation, serve the soup in carved-out mini pumpkins and garnish the tops with cream in a spooky spiderweb design.


  • 1TBSP vegetable oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 3¼ cups chicken broth
  • 4 cups freshly chopped pumpkin
  • 1 cup coconut milk
  • 1 TBSP sugar
  • ⅛ tsp cayenne pepper
  • Pinch of ground ginger
For spider web topping:
  • 6 tbsp sour cream or Greek yogurt
  • 2 TBSP milk
  • Plastic squeeze bottle
Heat the vegetable oil in a large heavy bottom pot over medium heat. Chop the onion and add to the pot. Add the minced garlic, then turn the heat down to low. Simmer until translucent (about 7 minutes), stirring occasionally.

Wash, peel and chop carrots and add to the pot. Remove the top of the pumpkin by cutting a circle around the stem, then carefully skin the pumpkin by slicing pieces off from top to bottom all the way around. Cut the pumpkin in half, and then in half again. Use an ice cream scooper to remove the pulp and seeds. Chop the pumpkin into cubes until you reach 4 cups, then add to the pot.

Add chicken broth, sugar, cayenne pepper and ginger, then stir. Cover and bring to a boil. Turn down the heat the medium and boil for about 30 minutes (pumpkin should be soft). Remove from heat and let cool 5 minutes, then transfer half of the soup to a blender using a ladle and purée.

Pulse the second portion to give the soup a little more texture. Transfer the soup back to the pot and stir in the coconut milk. Reheat on low if needed.

Serve in carved out pumpkin bowls.

For the spiderweb topping:

Add sour cream and milk to a plastic squeeze bottle and shake well. When you turn it over, only one or two drops should come out very slowly. Add more sour cream to thicken if needed.

Slowly draw a few circles on the top of the soup and use a wooden stick or small straw to squiggle lines from the center out, pulling the web out all the way around. Reapply sour cream mixture to neaten the web up if needed.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch. Kristianne is giving away a NatureBox on her blog this week until November 5th. Check out her giveaway and enter to win your own NatureBox here.

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