Pumpkin-Coconut Soup

“Thai food lovers will go crazy for this soup. It has a deep flavour from the combination of onion, coconut milk and spices.” —Susan Hein, Burlington, Wisconsin

Pumpkin coconut soup recipePhoto: Taste of Home
Servings Prep Time Cook Time
12servings 20minutes 25minutes
Servings Prep Time
12servings 20minutes
Cook Time
Portions: servings
Portions: servings
  1. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavours are blended, about 15 minutes.
  2. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.
Recipe Notes

Nutrition Facts

1 cup: 91 calories, 5g fat (3g saturated fat), 5mg cholesterol, 556mg sodium, 9g carbohydrate (4g sugars, 2g fibre), 4g protein. Diabetic Exchanges: 1/2 starch, 1 fat.