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Low Carb Pumpkin and Coconut Soup

10 ratings

This warming low carb soup combines puréed pumpkin with fiery ginger and creamy coconut, blended until velvety smooth.

This is a great batch cooking option as you can prepare the soup in larger quantities and freeze any leftovers for future meals.

138 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

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Red Onion

½ medium - 2 1/2" diameter
Garlic

1 clove
Olive Oil

1 tablespoon
Organic Pumpkin Puree by Pacific

1 cup
Ginger, Ground

1 tablespoon
Vegetable Broth, Bouillon Or Consomme

3-⅓ cup
Coconut Milk, Plain Or Original, Not Fortified, Typically Used In Cooking

⅔ cup

Step 1

Thinly slice the onion and the garlic. Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and garlic and sweat gently for 2-3 minutes until tender and fragrant.
Step 2

Add the pumpkin purée and ginger and stir well to combine. Cook for a minute or two to heat through.
Step 3

Add the stock and coconut milk and stir well to combine. Bring to a boil then simmer for 10 minutes.
Step 4

Taste and season with salt and pepper if required. Transfer to a blender, or use a stick blender and process until completely smooth. Optionally serve with a garnish of fresh cilantro, coconut flakes or pepitas.

MarvellousMacadamia530984 14 hours ago

This is totally solid. But if you enjoy Indian spices I highly recommend adding the curry powder. Great base. Will repeat.

0
Cammi0405 2 years ago

Can you make your own pumpkin puree? Canned isn't widely available in the UK. Thanks

0
Dznrgurl 4 years ago

I used coconut cream, and added curry powder.

4
GraysonChicks 4 years ago

Loved this soup!

0
KT182 4 years ago

Used coconut cream and added red pepper flakes, cumin and yellow curry powder. Also added a tablespoon of creme fraiche. SOOOO good!

11
lmcgilli 4 years ago

Definitely needed some cayenne! I carmelized my onions. The flavor is great and it is super easy!

3
Cindy 5 years ago

Absolutely delicious - used coconut cream instead of coconut milk and used dashi and beef stock because did not have vege stock. Definitely a regular - my family loved it

3
- recipewriter 5 years ago
  
  Thank you, I'm glad you enjoyed it :)
  
  0
Wendy 5 years ago

Yummy. I added curry powder, cumin, & red pepper flakes for additional spice.

7
Eve88 6 years ago

It was delicious. Great flavor, I replace the vegetable stock to chicken stock and added a splash of heavy cream. 👍

6

Ingredients