Pumpkin Coconut Soup - I’ve paired my delicious vegan fall flavored soup with Rhodes dinner rolls for a nice hearty warming dinner that doesn’t take too long to make

Pumpkin Coconut Soup

You’ll love this healthy delicious creamy soup. It has no cream, and it’s vegan. It’s filled with healthy veggies, and it’s such a beautiful color. And, it comes together pretty quickly.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings


  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion chopped
  • ½ cup shredded carrots
  • 1 can 15 ounce pumpkin puree
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon dried garlic powder
  • 4 cups veggie 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


  1. 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.
  2. 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.
  3. 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.