Main Dishes, Recipes, Soups

SRC: Pumpkin Coconut Soup

Sarah

It’s no secret that I love pumpkin, and since it is now September, it is perfectly acceptable to bake and cook with pumpkin as much as humanly possible! Right? 🙂 Though I must say that while I love pumpkin so so much, it’s a bit odd to use when it’s 90 degrees and 90% humidity outside. That’s why I was so excited last month when it started to get a bit chilly. See, I was assigned to Leigh’s refreshing, classy blog, Chit Chat Chomp for this month’s edition of the Secret Recipe Club, and I couldn’t get this Pumpkin Coconut Soup out of my head!

Leigh writes from Melbourne, Australia and her recipes and photography [and travel accounts!!] are absolutely to die for. I just have to make this Coconut Mint Syrup Cake asap. I actually planned on making it this month as well, but just ran out of time. Alas, this Pumpkin Coconut Soup is totally worth its own post.

Pumpkin Coconut Soup | thepajamachef.com

I’ve made pumpkin soup before, and have even made a pumpkin-based stew, but this soup is so unique! Aside from the usual suspects like garlic and onion, this pumpkin soup is spiced with fresh ginger, coconut milk, and shredded coconut for some warm notes. The soup is kinda Thai-reminiscent, and though it is simple and comes together in less than 20 minutes, is very sophisticated. Leigh calls it “luxurious” and I would have to agree.

Pumpkin Coconut Soup | thepajamachef.com

I should note that I took these photos before pureeing the soup with my immersion blender. At first I didn’t think that step was necessary, but after trying a few bites, realized it really was… I think it was the shredded coconut that did it. No matter though–this soup is a wonderful gateway to fall. Be sure to come back to The Pajama Chef often… more pumpkin recipes are in the works! 🙂 Thanks, Leigh, for the first pumpkin recipe of the season. 🙂 Absolutely delicious!

one year ago… Iced Tea with Ginger-Mint Simple Syrup
two years ago… Pumpkin Granola
three years ago… Tropical Granola

Pumpkin Coconut Soup [from Chit Chat Chomp]
click to print

Ingredients:

  • 29 ounces pumpkin puree [or 3 cups fresh pumpkin, diced]
  • 1 onion, diced
  • 2 cloves garlic, peeled
  • 1 walnut sized piece fresh ginger, peeled and finely chopped or grated
  • 1/2 cup shredded coconut
  • 32 ounces vegetable or chicken stock
  • 15 ounces lite coconut milk
  • salt and freshly ground black pepper to taste

Directions:

Combine pumpkin, onion, garlic, ginger, coconut, and stock in a large saucepan. Bring to a boil then simmer, covered, until heated through, about 5 minutes.

Add coconut milk, then puree soup with an immersion blender, or carefully with a blender or food processor. Season with salt and pepper to taste, and simmer for another 3-4 minutes or until hot.

Time: 10 minutes.

Yield: 4-6 servings.

Be sure to check out other recipes from other SRC members here today too! 🙂

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Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans.

47 thoughts on “SRC: Pumpkin Coconut Soup”

  3. I’m loving the sound of this Thai-inspired creamy soup! We still haven’t had any cool weather but we’ve been eating plenty of soups anyway because they’re easy, and easy to make nutritious & delicious. This sounds like a great one to try!

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  5. It’s getting chillier at night now, so this soup sounds just perfect, especially since I’m also just a little obsessed with pumpkin now that fall is almost here. 🙂
    I’ve tried Thai-style pumpkin soups with coconut milk before, but the addition of shredded coconut is new to me…. it sounds amazing!

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  8. Thank you so very much for your lovely comments about my blog and I’m so please you enjoyed the soup. It’s one of my favourites! Although, as it is starting to get warmer over here now, I think I won’t be making it again until next year. 🙂

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    1. i just copy and paste my recipe into google docs, then turn the sharing for that document to public, and then link it up. easy! let me know if you have questions. 🙂 you can also upload a word doc as a file and then link it but i think the google docs are just easier.

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  16. I love the idea of a pumpkin-coconut flavor. (I might add some curry since I’ve been on a coconut-curry kick lately.) I had Leigh’s blog for last month’s SRC, and there are soooo many good looking recipes on there, it was hard to choose. Great pick!

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