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This Pumpkin Coconut Soup is a delicious vegan fall flavored soup that you’ll love. It’s comfort food that’s healthy and full of seasonal flavor.
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Pumpkin soup
Do you love pumpkin as much as I do?
I admit, I’m one of those Pumpkin Spice Latte people who look forward to it all year.
don’t you just love all things fall. Pumpkins, squash, soups, cooler weather, everything about it!
Other savory pumpkin recipes you’ll love
Do you love savory pumpkin recipes too?! Give these yummy recipes a try, and let me know how much you love them!
Pumpkin lasagna is a beautiful and delicious fall vegetarian main dish that will impress your guests, and it’s perfect for serving at a holiday dinner!
Cheese tortellini in pumpkin Gorgonzola sauce is a rich and creamy dish that takes great flavors and combines them into a fantastically fun full flavored main dish. This one can be made with plain pasta instead of tortellini if you wish, as well.
Pumpkin Barley Soup is a nice warm bowl of soup filled with good for you ingredients that all come together deliciously. You’ll love this soup, and you can make it with your favorite veggie link sausages for a vegetarian version, or with meat sausages if you prefer.
How to serve this soup
I love the fresh taste of the basil on the soup. You could also garnish it with fresh thyme. Go on, dig in!
I love to serve this autumn treat with a bread roll for dinner dish.
This soup is also great as an appetizer soup, just serving it in a small cup.
It’s also fantastic with a grilled cheese sandwich. Classic old school style.
Vegan soup
You’ll love this healthy delicious creamy soup.
It has no cream, and it’s vegan gluten-free, Paleo-friendly. It’s filled with healthy veggies, and it’s such a beautiful color. And, it comes together pretty quickly.
How to make this soup
This pumpkin soup comes together really easily.
Simply cook a chopped onion in a little oil. Add in the carrots. I love those pre-shredded carrots from the grocery store. They make the prep work so easy!
Add in the pumpkin, spices, and broth. Then simmer for a perfect bowl of comfort food that’s full of veggies and good for you food!
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Pumpkin Coconut Soup Recipe
Pumpkin Coconut Soup
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 medium onion chopped
- ½ cup shredded carrots
- 15 ounce can pumpkin puree
- 1 teaspoon dried thyme leaves
- ½ teaspoon dried garlic powder
- 4 cups low sodium vegetable broth
- 1 cup well-shaken full fat coconut milk plus additional for garnish if desired
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- fresh basil to garnish
Instructions
- Heat oil in a large pot. Once oil is hot, add chopped onion, and cook until starting to brown, about 20 minutes over medium heat. Stir in carrots, and cook an additional 5 minutes.
- Stir in pumpkin puree, thyme, garlic powder, salt, and pepper. Add broth, cover, and bring to a boil. Lower heat, and simmer soup 20 minutes.
- Puree soup in batches in a blender until smooth. Return the soup to the pot and stir in coconut milk. Taste for seasoning, adding more salt and pepper if desired. Sprinkle with fresh basil and a dollop of additional coconut milk.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
Beth, these ones aren’t par baked; they are just the shaped dough. I like that these can be made into all kinds of things or just baked into simple rolls. Rhodes does have some fulled baked ones that reheat in 8 minutes, and they are amazing as well.
Veena Azmanov
I love adding coconut milk to my pumpkin soup sometimes too! That way I can skip on the milk or cream in my recipe. It’s amazing how wonderful the two flavors go together right? This has such a pretty color.
Sandhya Ramakrishnan
Love the coconut milk flavor in the soup. The color of the soup is just so beautiful and I also love basil to garnish. The rolls look great and We like a good roll with our soup to make it a dinner.
swathi
Yes pumpkin and coconut goes well, we make curry with it. Love your pumpkin coconut soup as it has lot of flavor.Creamy soup goes well with bread rolls.
The Foodie Affair
I would love to tear a piece of that roll and dunk it in that delicious bowl of pumpkin coconut soup! I’ll be giving this a try. Thanks!
Michaela Kenkel
The holidays aren’t the same without Rhodes dough!! This soup is delicious looking!
justine
The only thing better than a gorgeous bowl of soup is fresh-baked rolls!
Jennifer A Stewart
I would love to be able to bake bread from scratch every day but I am picky about my bread and love the crusty French bread the best. I don’t have all the time and proper equipment to make good ones. I love a kitchen hack and having dough already made in the freezer that I can pull out and make some warm bread for my family!
mildlymeandering
I have to try making this for dinner! I love Rhodes rolls too, they are my favorite!
Michele @ Bacon Fatte
Rhodes breads are my favorites… They’re all so good! And these rolls are the perfect pairing for your beautiful pumpkin soup!
Michelle
What a delicious looking soup! Those rolls look like the perfect pair too…I always love good bread with soup!
Linda
In the pumpkin coconut soup, in the nutrition section it states there is 1031 mg of sodium. Is this correct? That is a huge amount of sodium for people watching their sodium intake. Would appreciate it if you would let me know if it is a misprint. Thank you!
Debi
Linda, it looks like the nutrition calculator used a full sodium broth rather than a low sodium one. I’ve gone in and updated the info on the low sodium broth. You could also leave out the 1 teaspoon of salt and that would eliminate 2325 mg sodium, or 387 mg per serving of sodium. Soups do tend to have more sodium because of the broth. You could also make your own broth with no salt and that would eliminate most of the sodium. I have a delicious full flavored recipe for vegetable broth that you’ll love: https://lifecurrentsblog.com/vegetarian-roasted-vegetable-broth/ Hope that helps!