Pumpkin-Coconut Soup Recipe

Using coconut milk for flavor and pumpkin puree for creaminess, this soup is thick, well-seasoned, and perfect for fall.

Fall 2012

  • Pumpkin and coconut are popular flavors; why not put them together?
    Photo by Karen Keb

Yield: 8 servings

Winter squash can be incorporated into endless dishes to add bulk, flavor, and moistening properties; it’s so versatile that it really can be considered a year-round staple.

For more squash recipes, winter or otherwise, see: The Versatility of Squash.


• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 8 cups pumpkin puree
• 2 (14-ounce) cans coconut milk
• 3 cups vegetable broth
• 1 teaspoon cinnamon
• 1/4 teaspoon garam masala
• 1 teaspoon salt


1. In a large stockpot, heat the olive oil over medium heat and sauté the crushed red pepper flakes for a minute.

2. Add the pumpkin and stir well. Pour in the coconut milk and vegetable broth, stirring well. Bring to a simmer and cook for 10 minutes.

3. Using an immersion blender, puree the soup in the pot. Add the cinnamon, garam masala, and salt; simmer for another 20 minutes.

4. If the soup is too thick for your liking, add more vegetable broth to taste. Garnish with nuts, croutons, or fresh herbs. 

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