Pumpkin Coconut Soup

Pumpkin Coconut Soup

Pumpkin Coconut Soup.   Pumpkin and Coconut are the perfect combination, and are delicious in this warm and comforting soup.  Easy to prepare, it has a sweet and light flavor that you will make again and again.  Great for the holiday table!  Vegan, gluten free and dairy free.

Pumpkin Coconut Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4-6 servings

Serving Size: 1 cup

Calories per serving: 295

Pumpkin Coconut Soup

Pumpkin Coconut Soup. Warm comfort food.


  • 32 ounces vegetable broth
  • 3 cups pumpkin or if you prefer, butternut squash
  • 1 tsp horseradish
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 4 cloves garlic chopped
  • 1/2 red onion chopped
  • 1 tsp fresh tumeric
  • 1 tbsp coconut oil
  • 2 tbsp coconut flour
  • 1/4 cup coconut cream
  • Toasted Pumpkin Seeds
  • 1/4 cup pumpkin seeds
  • 1/2 tsp red pepper flakes
  • Drizzle coconut oil


  1. Saute onion and garlic in coconut oil
  2. Add broth, pumpkin and spices
  3. Simmer on low heat for 45 minutes until pumpkin is soft
  4. Remove from heat
  5. Add 1/4 cup soup to separate cup with coconut flour. Mix until smooth and add to soup to thicken. Cook on medium heat for 2 minutes until flour completely mixed.
  6. Remove from heat and let soup cool.
  7. With hand mixer, puree soup to your desired consistency.
  8. Pour into serving bowl
  9. Using squeeze bottle (I used a mustard bottle), create a design on your soup with the coconut cream
  10. Sprinkle with toasted pumpkin seeds
  11. Toasted Pumpkin Seeds
  12. Drizzle coconut oil on pumpkin seeds
  13. Sprinkle red pepper flakes on seeds
  14. Toast in toaster oven until slightly brown
  15. Sprinkle on soup after coconut cream
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For more photos, see Instagram

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