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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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.
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
- 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
- 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.
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.