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This is extremely flavorful. It actually surprised me as I was just testing to see if I could use pumpkin in a savory way like butternut squash soup. The coconut milk makes it thicker and creamy tasting like a bisque but there is no dairy in the soup. Also I used chicken stock, I love the flavor but I'm sure vegetable stock would work very well too. Can be a vegan recipe if you take out the chicken stock and use water or vegetable stock instead.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached.

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  • Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.

Nutrition Facts

225 calories; protein 4.2g; carbohydrates 15.4g; fat 18.2g; cholesterol 1.3mg; sodium 1268.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/23/2016
I liked this recipe we had it with salad and bread for supper. I had about 6 cups of leftover pumpkin so I used that instead of canned and because i used extra pumpkin i used 2 cans of coconut milk I didn't add any salt otherwise i used the same amount of other ingredients as the recipe called for and it had good flavour. I'm sure using the recipe as written would be just as good. Read More

Most helpful critical review

Rating: 3 stars
08/02/2017
The pumpkin flavor wasn't as strong as I had hoped for. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/11/2015
I'll admit that I was skeptical of the weird flavor combo but it works. I used a homemade chicken broth with no salt at all and the soup was still way too salty! I'll cut it down to 1 teaspoon salt when I make it again. This is a nice soup when you are in the mood for something different but I don't think it would be one I'd put in the regular rotation. Read More
Rating: 4 stars
03/22/2016
I liked this recipe we had it with salad and bread for supper. I had about 6 cups of leftover pumpkin so I used that instead of canned and because i used extra pumpkin i used 2 cans of coconut milk I didn't add any salt otherwise i used the same amount of other ingredients as the recipe called for and it had good flavour. I'm sure using the recipe as written would be just as good. Read More
Rating: 3 stars
08/02/2017
The pumpkin flavor wasn't as strong as I had hoped for. Read More
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