I'm Natasha. If you have an oven, firstly, fry the pumpkin, onion, and garlic in the oven at 180 ° C for 30 minutes.It helps to get the taste of roasted in the soup. You’ll have a satisfying cozy meal ready in 15 minutes! He's one who loves bold, spicy flavors whereas that's not always my go-to. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. Make it dairy free: Use coconut milk, not heavy cream. coconut oil in place of coconut milk *1 tbsp. I also doubled the onion n garlic to up the savory factor. It’s also pretty much guilt-free because it’s vegan, gluten-free AND low in sugar (if you don’t count the natural sugars in the pumpkin). I had a bit of a debate with my husband over this pumpkin coconut soup. If you taste the soup and wish it had a little more kick, I suggest doing these things: To me, this curried pumpkin soup was plenty flavorful and nicely balanced. elisabeth@foodandthrift. Stir in the pumpkin purée, vegetable broth, and curry powder. Stir to combine. https://www.yummly.com/recipes/spiced-pumpkin-soup-with-coconut-milk Quick, delicious, and a meal with a side salad. Don't be afraid to season. Today I’m revisiting (and rephotographing) an old recipe. Also, adding cream is optional, if you are diet conscious then you can use Greek yogurt. I also dropped the vegetable stock to 3 cups to keep it thicker and didn't add the slurry. It's perfect for busy weeknights! *Honey instead of maple syrup *Added three tilapia filets to cook in the simmering soup after the original cooking time ended and served it all over jasmine rice. This is a classic pumpkin soup recipe that walks on the healthy side without sacrificing a single bit of flavor! Haha nothing wrong with that! Finally the day has arrived, and my freezer will be restocked with these delicious blocks of homemade, dairy free pumpkin soup. As written this soup is paleo, gluten free, and dairy free. Maple Syrup. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Your email address will not be published. From the canned pumpkin … Bonus points if you have delicate demitasse cups for serving. If you happen to stumble upon a pie pumpkin at your farmer’s market (look for varieties like sugar or Long Island cheese, and stay away from the jack-o’-lanterns), you could consider roasting your own squash. Prepare the pumpkin cream soup with coconut as follows: Halve the Hokkaido pumpkin with a knife, scrape out the seeds with a spoon and remove. Coconut Milk or Milk: – If you do not want to use coconut milk, then you can use milk here. Quick, easy to follow, and a yummy way to use leftover canned pumpkin! Then I added: - more curry powder & maple syrup - juice of 1 lemon - salt, pepper, onion & garlic powder Yummy! Once boiling, turn the heat down a bit and simmer the soup for 5 minutes. Cook for about 3 minutes or until soup starts to bubble. If you use canned pumpkin to make the vegan pumpkin soup recipe, simply skip the roasting process and head straight to the part of the recipe where you combine the ingredients and make the soup! Omit the maple syrup. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. can pumpkin purée, NOT canned pumpkin pie filling. The key is to differentiate the two: The line that separates a savory pumpkin dish from one that tastes like the ubiquitous “pumpkin spice” can be a fine one. This seasonal pumpkin soup with coconut milk is a little savoury, a tad sweet and a whole lot of yummy! You need 100 percent pumpkin, without any sugar or spices; coconut milk – if you can’t use coconut milk, then heavy cream, Greek yogurt, and sour cream are all good substitutes. When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin … I used 1 Tablespoon freshly ground ginger root when adding the garlic. I’ve been liking Aroy-D coconut milk lately. (I also used it in this delicious Pumpkin Chili.) Taste, then season with salt and pepper, and garnish if desired. Very good! This pumpkin soup is a seriously moreish, creamy and utterly perfect recipe for fall. I tested this soup 3 times with 3 different brands of pumpkin … Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Using an immersion hand blender to puree the pressure cooker pumpkin soup, serve with a drizzle of coconut milk and toasted pumpkin … With coconut milk, this pumpkin soup is dairy-free. Simply… Sauté the garlic, onion and red curry paste. Add the coconut milk and cook until hot, … Fresh roasted sugar pumpkins are bright and sweet, and perfectly complimented by classic fall herbs and spices. Sauté the onion oil until softened. Best part is that it gets ready in 30 minutes. canned pumpkin, fat free evaporated milk, salt, whole berry cranberry sauce and 9 more Ultimate Slow-Cooker Loaded Potato Soup Yummly vegetable broth, yukon gold potatoes, evaporated milk, unsalted butter and 6 more We’ve blended aromatic spices like ginger, garlic powder, cinnamon, and nutmeg to bring the essence of fall into your soup mug. Try some crusty bread (mmm sourdough), garlic toast, or croutons. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. I do thicken it up a little bit with some flour. This post may contain affiliate links. Keto Pumpkin Soup with Coconut Milk – If you are dairy-free, or just prefer the flavor of coconut, you can make this recipe with coconut milk. When you open the can, don’t pour the whole thing in. This vegan pumpkin soup is perfect to have during the winter season. Coconut milk makes it extra silky and delicious. Easy and healthy vegan coconut curry pumpkin soup topped with toasted cashews and fresh chillies is a rich, satisfying and guilt-free recipe. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. Coconut milk makes it extra rich and creamy! Blend in a blender or with an immersion blender until smooth then return to the pan. Pumpkin soup with coconut milk is a comforting homemade soup. It tasted delicious. It has a rich curry coconut base, veggies and creamy texture. Using oat milk in place of coconut milk. A very flavorful pumpkin curry soup is seasoned with garlic, ginger, and curry powder. Just scoop out the creamy coconut part and add that to your keto pumpkin soup. Your email address will not be published. Stock / Broth and Water – For a delicious pumpkin soup, do not throw away the pumpkin when you boil it! It adds a nutritious, colorful touch to this soup … But I skipped the slurry n doubled the pumpkin. How to Make the Best Pumpkin Soup (Don’t skip these tips!) Or, you have cans of pumpkin … Plus! So glad you liked it, Jordan! It adds a nutritious, colorful touch to this soup along with a little extra staying power. Heat oil in a large pot over medium-high. The canned kind is similar to heavy cream and adds loads more flavor and delicious fat. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. The first time I made this recipe I used Thai Kitchen brand coconut milk and it was much thicker than this Goya brand, so my final soup was also a bit thicker. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. Just like my easy tomato soup, this truly easy recipe was inspired by my strong desire, just before lunch a few weeks ago, to avoid chopping, sautéing, and pureeing.I wanted a hot, tasty soup, but I also wanted it to be EASY! Cook onion, stirring often, until softened but not browned, 7–9 minutes. I swapped a bunch of ingredients to fit what I had on hand, make it non vegan, and add a bit more flavor. Garnish with your favourite … You can find canned coconut milk at all Asian grocery stores, and at quite many Western grocery stores these days. Just keep in mind that the flavor will be different, you will just be keeping the creaminess. That thick white stuff is coconut cream. Puree the soup. And, I could actually taste the pumpkin, but to each their own. Hundreds of easy-to-follow recipes for busy weeknights! I added ginger and a touch of cayenne. Coconut milk: ... Stir in the pumpkin puree, coconut milk, and broth and simmer. I garnished with dollop of sour cream, garlic Texas toast style croutons, pumpkin seeds, bacon bits, and French’s fried onions. In this recipe for creamy pumpkin soup, canned pumpkin purée is simmered with rosemary, caramelized onions, apple cider and a host of spices, then blended and finished with a bit of cream for a soup that’s brimming with fall flavors. (Psst — if you want a vegan option, sub butter for coconut oil and skip the prosciutto). Next add one 15oz. How To Make Pumpkin Soup: Guys, this one’s so easy! Stir in the coconut milk and maple syrup. You can even use nut milk, but the soup will have a thinner consistency This healthy roasted pumpkin soup with coconut milk is the reason for the fall season my friends. The canned kind is similar to heavy cream and adds loads more flavor and delicious fat. But with yoghurt and pistachios too… mmm. That thick white stuff is coconut cream. And just a note that this recipe may be made vegan: Substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. How To Make Pumpkin Soup Without Coconut Milk. Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. My husband devoured it. Paleo Pumpkin Soup: No recipe changes needed! This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! Add more curry powder or start with a spicier curry powder (I used one with medium heat). This site uses Akismet to reduce spam. Yossy Arefi for The New York Times (Photography and Styling). See below for the best pumpkin to use and make notes for canned pureed pumpkin substitutes; Onions and garlic – secret ingredients that add extra sourness to the taste of the soup !! This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! I definitely eyeballed how much to add. I used canned coconut cream but if your store doesn’t carry canned coconut cream, you can use canned coconut milk. It is naturally vegetarian, vegan, Whole30-compliant, paleo, and gluten-free. Over medium-high heat, saute the onion in butter until soft. I’ve been liking Aroy-D coconut milk … This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. The homemade croutons sound so yummy! your pumpkin carrot soup is so creamy, thick and delicious with the greek youghurt addition, and the coconut milk, and the yummy sandwich … Notes. A bowl of soup may not be a staple on every Thanksgiving table, but as Americans plan for holiday gatherings that are smaller than usual, or even virtual, serving a rich, comforting soup as a first course is an easy way to make sure the meal still feels special and celebratory. As a previous poster mentioned, adding the spices earlier. Unsightly put the pumpkin bowl and cut off style attachments, cut pumpkin with bowl into small pieces. Unadorned, or with a grilled cheese sandwich on the side, this soup is a satisfying lunch, but for a holiday dinner, a garnish of fried sage leaves or a swirl of cream makes for a festive presentation. Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. 20/08/2012 at 7:37 am. This pumpkin soup recipe is quick, nourishing, and incredibly easy to make — without skimping on flavor. In fact, … Coconut milk makes it extra silky and delicious. Oh, Emma! Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. Ladle into a bowl and garnish with roasted pumpkin seeds and/or shredded coconut and enjoy. It is so very easy to modify this recipe … Try it as a base in your smoothies, too! The soup will have a slight coconut flavor that works beautifully. Both soups tasted great, but the different brands of coconut milk did give the soup different textures. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. GREAT easy recipe. You can use fresh pumpkin purée instead of canned if you have some on hand. It’s healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! Make sure you grab the full fat coconut milk. Chop onion into 1/4 inch pieces and saute on high in a small amount of butter until very soft and … Cook an additional 5 minutes; season … Make sure you grab the full fat coconut milk. The creaminess of coconut and pumpkin paired with sweetly fragrant spices remind me a little of pumpkin pie, and this makes me very happy. Cut your pumpkin into manageable sized segments and scoop out the stringy central part … 2. Just scoop out the creamy coconut part and add that to your keto pumpkin soup. Canned, full-fat coconut milk is key to giving this pumpkin soup its thick and creamy consistency. When you open the can, don’t pour the whole thing in. … To make Coconut Pumpkin soup, sway the heavy cream for half a can of unsweetened coconut milk (not low-fat) Making Keto Pumpkin Soup in the Slow Cooker – You could also make pumpkin soup … Finely dice your onions and saute with one teaspoon chicken broth in a saucepan until onions turn … This is a perfect pumpkin soup to make for Thanksgiving and Halloween. The soup will have a slight coconut flavor that works beautifully. Then add the garlic and red curry paste, and sauté for two minutes more. Prepare Pumpkin Soup with Coconut Milk quickly. Eat well flavored! Add 2 tablespoons additional almond butter for more flavor. This will help thicken the soup a bit. Remove from heat and add in the remaining ingredients. Add garlic and cook until fragrant, about 30 seconds. Also add parsley, basil or roasted cumin powder for more flavor. Not sure if I'm the only non-vegan here but I hope this gives others ideas for playing with recipes and making them their own. Canned pumpkin soup is nutritious, silky, and makes it possible to get this healthy pumpkin soup on the table, pronto. You can also freeze and reheat it anytime you are craving some Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup. Hold down the lid of the blender firmly … Whole30 Pumpkin Soup. Instead of curry powder I used cumin, black pepper, turmeric, cloves, and for a little bit of tang, a chili lime mix! It keeps this pumpkin soup vegan. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. You can find canned coconut milk at all Asian grocery stores, and at quite many Western grocery stores these days. Used curry paste instead of powder and had no onion on hand, so added onion powder. This was so tasty! My mods were: 1. (On that note, don’t skimp on the cooking time — every last minute works toward concentrating the flavor.) The kale-sesame topping it also easy, requiring just 5 ingredients. This spicy pumpkin soup makes an excellent addition to your holiday menu. curried pumpkin soup, pumpkin soup from canned pumpkin, vegan pumpkin soup. I’d probably use a little more thickener next time. ;) And one 14oz. Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut. Topped with sage and sriracha! In comes this canned pumpkin soup. Tip: soup gets even more flavorful when … Coconut Milk – Buy canned whole-fat coconut milk, not the coconut beverage that comes in a box. With coconut milk, this pumpkin soup is dairy-free. Thinking about it, this would be a great starter soup for a Thanksgiving table or even Christmas; personally I am happy to eat it all year round, using butternut squash – a seamless replacement for pumpkin. Notes. Pumpkin and maple are a dream team of fall flavor! In fact, it’s one of my favorite vegan soup recipes ever. 5 from 16 votes. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. Canned pumpkin and cannellini beans are the timesaving secrets. This soup uses nutmeg and cloves, along with mild curry powder, but steers clear of cinnamon and ginger in order to plant itself firmly on the savory side of that line. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Season soup with salt & pepper as needed. Bring to a boil, then turn down heat and simmer for about 20 minutes. Together with the aromatics and fresh rosemary, the spices transform canned pumpkin purée, which can be a bit watery and bland, into a sublimely silky and nuanced soup. Print Pin Rate. Or, you have cans of pumpkin purée in your pantry that need using up and just want something fast. It was yummy! It was plenty thick (like a stew consistency) that way n had a great pumpkin flavor to it. This isn't a super hearty soup since pumpkin purée in the can isn't particularly thick, but it's sometimes nice to have a lighter soup, even in the colder months where everything else is so heavy. I topped this with fresh cilantro, some quick homemade croutons, and toasted pumpkin seeds. Roast until fork tender, 40 to 45 minutes. Learn how your comment data is processed. In this recipe for creamy pumpkin soup, canned pumpkin purée is simmered with rosemary, caramelized onions, apple cider and a host of spices, then … Keto Pumpkin Soup with Coconut Milk – If you are dairy-free, or just prefer the flavor of coconut, you can make this recipe with coconut milk. Stir the coconut milk and pumpkin together until they’re well mixed. curry powder *1 1/2 diced red bell peppers in place of 1/2 onion, plus 2 tsp onion flakes once soup is simmering and 1tsp fresh diced green onion on each serving. Pour the soup into a blender pitcher to no more than half full. (Psst — if you want a vegan option, sub butter for coconut … Add cooked (or canned pumpkin if using), broth, and stir well. Cut corn kernels off the cob; add to the pot with coconut milk. If you prefer to use a fresh pumpkin instead of the canned variety, choose a 2-3 pound pumpkin, peel and chop it and cook covered in the chicken or veggie broth for about 5-8 minutes or until pumpkin is tender. This would make a yummy Thanksgiving appetizer/soup course as well. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. I always use the canned variety for convenience. I used infinitely more curry than the recipe called for, as my husband is Caribbean. I used the coconut oil n reg milk, n honey. Good start, followed advice of 3 cups broth. The flavor will be even deeper and more complex. This recipe calls for canned pumpkin, but you can also use steamed or baked pumpkin … Plus! Reply. The first stage, of roasting the pumpkin flesh, is purely optional. Turned out fabulous! Make it vegan: Use coconut milk and maple syrup. I usually roast veggies when I make soup out of them, but sometimes you just want to skip all that. Add some freshly grated ginger for a little zing. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. This luxurious, subtly-spiced Curried Coconut Pumpkin Soup recipe will warm you from the inside out. Course: Main Course. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes! Very easy to make. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Coconut milk (the canned type): it adds creaminess and smoothness as well as a light fragrance. On a large baking sheet, toss pumpkin and sweet potato with 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon McCormick black pepper. I usually roast veggies when I make soup out of them, but sometimes you just want to skip all that. Blend soup using a hand or immersion blender until creamy. The first time I made this recipe I used Thai Kitchen brand coconut milk and it was much thicker than this Goya brand, so my final soup … Making vegan pumpkin soup using canned pumpkin is a fabulous weeknight dinner shortcut. Add the vegetable stock and coconut milk. Required fields are marked *. The kale-sesame topping it also easy, requiring just 5 ingredients. Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns. I always serve my pumpkin soup with coconut milk – the nutty flavors just work so well together. We’ve blended aromatic spices like ginger, garlic powder, cinnamon, and nutmeg to bring the essence of fall into your soup mug. This pumpkin soup recipe is quick, nourishing, and incredibly easy to make — without skimping on flavor. 2. Please see my affiliate disclosure for more details. Good but nothing special about it pretty bland actually), had to put 4 tablespoons of flour mixed with the soup to get it to thicken. Caramelized onions, apple cider and a touch of curry powder make this simple soup worthy of the Thanksgiving table. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. This spicy pumpkin soup makes an excellent addition to your holiday menu. (If using fresh ginger and turmeric, add … This recipe calls for canned pumpkin, because it’s faster and easier to work with, but keep in mind that canned pumpkin can vary pretty drastically in texture. There’s honestly no need to roast a whole pumpkin to make it. . This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Add full-fat coconut milk. and mix it until the flour has dissolved. Recipe: Creamy Pumpkin Soup Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . I wonder how long they’ll last this year :) This recipe is ever so easy and like so many of my recipes, it doesn’t require much effort. This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. sweet Thai curry powder plus 1/2 tsp cumin and 1/2 tsp ginger powder instead of 1/2 tbsp. Make it dairy free: Use coconut milk, not heavy cream. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Home » Healthy » Easy Pumpkin Soup from Canned Pumpkin, Published October 29, 2017 / Updated September 4, 2018 / 18 Comments. If you want to add more zing, add some fresh ginger to the soup at the same time as the garlic. I’m starting with a favourite, my Thai Pumpkin Soup with Coconut Milk Recipe. Creamy coconut ginger pumpkin soup is deliciously nourishing. Dairy Free Pumpkin Soup with Coconut Milk. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. I hope you will enjoy this curried pumpkin soup from canned pumpkin! From the canned pumpkin to the cauliflower and onion, it's full of nourishing vegetables and warm spices like garlic and ginger -- with just a touch of sweetness from maple syrup. can of coconut milk. I used canned coconut cream but if your store doesn’t carry canned coconut cream, you can use canned coconut milk. This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Add lime, season, & garnish: Stir in your lime juice. That soup looks SO creamy. Make it vegan: Use coconut milk and maple syrup. *chicken stock in place of vegetable stock *whole milk plus 2 tbsp. This vegan pumpkin soup is creamy yet healthy, thanks to the addition of coconut milk (but if you prefer a soup without coconut milk, there's an alternative below). Hi! If you want to use canned pumpkin… I followed a previous commenter's recommendation of using regular milk and adding coconut oil. Pumpkin Coconut milk Maple syrup Salt, black pepper, cinnamon + nutmeg Veggie stock Shallot Garlic. Increase the heat and bring it to a boil. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. Coconut Milk – Buy canned whole-fat coconut milk, not the coconut beverage that comes in a box. It’s become one of the most popular recipes on the blog too. Coconut milk isn't just great in soup. Your friends will be so impressed. Coconut milk makes it extra silky and delicious. It keeps this pumpkin soup vegan. I know a lot of you may be looking for a vegan pumpkin soup without coconut milk and that is okay! Stir the coconut milk and pumpkin together until they’re well mixed. Coconuts are high in fiber, vitamin C, vitamin E, B vitamins, iron, sodium, selenium, calcium magnesium, and phosphorus. Blend: Use an immersion or a traditional blender to puree the soup until smooth. Thank you so much. Don't skimp for light or boxed coconut milk! When you're cooking soup … You may also like my pumpkin and lentil soup recipe or my pumpkin and cauliflower soup. It comes together in under an hour. Coconut milk (the canned type): it adds creaminess and smoothness as well as a light fragrance. This soup made with pumpkin is super easy to make and is very healthy. It is made with canned pumpkin, coconut milk, coconut … Oh, n just FYI—I toasted the curry in a pan first before adding the oil n onion n garlic so it would not taste so “raw”. If pumpkin pie is on the menu, doubling down with a spiced pumpkin soup to start might seem like overkill, but it’s also an opportunity to showcase the versatility of winter squash. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. Thank you for the pumpkin soup recipe. Step 4 – Add the already cooked pumpkin, chicken broth, and coconut milk and add the lid, cook for 5 minutes under pressure, then NPR for 10 minutes. It was one of the earliest recipes I shared and is one I still make regularly. Love your spin on this recipe.