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Pumpkin Coconut Milk Soup

Rated as 3.77 out of 5 Stars

"I modified another Allrecipes pumpkin soup recipe past recognition and decided to add it here to share. It has a little bit of a kick to it from the chili powder, and the orange juice and pumpkin pie spice really bring out the flavors. It was originally based on 'Daddy's Pumpkin Soup.' I think some lemon juice or orange zest would do as well for the orange juice."
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45 m servings 281 cals
Original recipe yields 5 servings


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  1. Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
  2. Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
  3. Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.

Nutrition Facts

Per Serving: 281 calories; 22.2 g fat; 21.9 g carbohydrates; 4.4 g protein; 12 mg cholesterol; 900 mg sodium. Full nutrition

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  1. 22 Ratings

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Most helpful positive review

This was quite easy to make and turned out pretty good. I almost went 4 stars since I will not say this is something to rave about but, then again, it is not a main-course type soup. Compared ...

Most helpful critical review

Very hot and I only used 1/2 the child powder.

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Least positive

This was quite easy to make and turned out pretty good. I almost went 4 stars since I will not say this is something to rave about but, then again, it is not a main-course type soup. Compared ...

Smooth and creamy! I left out the butter(used vegetable spray) and the bouillon cubes. The flavor is carried by the hot spices!

This recipe took me to a warm, yummy, happy place, and I really enjoyed it. It was slightly missing a depth of flavor that I've found in other pumpkin soups, which is why I took off a star. Stil...

I modified the recipe by using College Inn Thai Coconut Curry Stock. I used 3 cups because I thought 2 was too thick. I used lemon juice and lemon zest. I used less onion and garlic (1 small ...

I didn't have any boullion so I added more cinnamon, clove and nutmeg (in lieu of pumpkin spice) to add depth. For a side soup it's good. I used a large onion, finely chopped and pureed it wit...

Easy to make and it just is creamy with all the taste of fall. I use pumpkins I grew myself and no bullion,instead I boiled one medium sized onion and purreed it, salted to taste now it's a grea...

I really enjoyed this! I did not puree it since I'm lazy and didn't want to wash additional dishes (haha). I followed the recipe almost exactly except I added salt and red pepper flakes for extr...

My husband and I liked it overall. Although, I did make it with some changes. I used lite coconut milk, because that was what I had on hand, 2 generous tsps of red curry powder instead of chili...

Great Soup! Subs I made were earth balance butter (instead of regular), only one bouillon cube (cut back on salt) and juice of whole lemon instead of orange juice. Came out pretty good!