health & happiness through delicious eating


Healthy recipes you'll look forward to eating. Gluten-free, kid-friendly,

fat-burning, we've got them all!

Pumpkin & Coconut Milk Soup

Orange Icon  Pumpkin & Coconut Milk Soup

Orange Icon  Pumpkin & Coconut Milk Soup

  • Email Email
  • Print Print

Submitted by: Coach Taryn

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Servings: 4

Pumpkin and coconut milk combine to make a delicious, creamy soup.

  • 3 1/2 lbs. pumpkin, fresh, organic
  • 14 oz. coconut milk, unsweetened, full-fat, organic, canned
  • 1/4 c. coconut oil, raw, extra-virgin, organic
  • 1 sml. onion, any type, organic
  • 3 clove garlic, fresh, organic
  • 1/2 tsp. curry powder, organic
  • 1/4 tsp. nutmeg, organic
  • 1 pinch red pepper flakes, crushed, organic
  • 2 c. water, purified
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1/4 c. milk, full-fat, raw, grass-fed or pastured cows, organic
  • 1 tbs. yogurt, greek, plain, full-fat, plain, organic

Clean the pumpkin, and remove the seeds. Peel the pumpkin, and cut it into large chunks. Place the chunks of pumpkin into a large pot with the coconut milk and bring to a simmer. Cover the pot and continue to simmer the pumpkin until quite tender. Remove the pumpkin to a bowl (with the coconut broth) and mash with a fork or potato masher. Set aside.

Clean pot or use a new pot and heat the coconut oil over medium high heat. Stir in the finely chopped onion and minced garlic; saute until the onion is softened, about 3 to 5 minutes. Stir in the curry powder, nutmeg, and red pepper flakes; cook for a minute longer. Add the mashed pumpkin and coconut milk back to the pot along with 2 cups of water (or use chicken or beef broth instead), and bring to a boil. If, at this point, the soup seems too thick add some more water/broth. Simmer the soup for 30 minutes longer.

Pour the soup into a blender and blend until quite smooth. Pour the soup back into the pot and season with salt and freshly ground pepper. Add the milk and bring just to a simmer. (If necessary, thin the soup with additional milk - up to 1/3 cup.)

Serve the soup hot with a dollop of Greek yogurt on top. (Soup can be made - without adding the milk - one day in advance. Simmer gently just before serving, adding the milk accordingly.)