Saturday, January 9, 2010

My world famous Pumpkin Coconut Milk Soup

With the frigid weather crossing continents this winter, from the deep south to the upper regions of Canada in North America and all across Europe as well, I thought this might be a good time to share a delicious, nutricious and tummy warming and filling soup. Nothing tastes better on a cold winter's day than a hearty bowl of soup.

OK...I've taken a little literary license by saying this is "my world famous soup," but it is a soup that gets very high reviews in my family.

Here is the recipe and then I'll show you step by step photos. It is very simple to make.


1 tablespoon canola oil
1 cup chopped onion
1 cup chopped carrots
2 cloves garlic
2 cans chicken (or vegetable) broth
2 (14 oz) cans unsweetened pumpkin
1 can (14 oz) coconut milk
2 tablespoons lime juice (PLEASE use lime juice. It does make a difference)
1/8 teaspoon cayenne pepper (red pepper)
1 tablespoon sugar
1 1/4 teaspoon salt

Heat oil in large dutch oven, add onion and carrot and cook stirring frequently (about 5 minutes or until the vegetables begin to soften.) Stir in garlic and cook 30 seconds (garlic gets bitter if you cook it too long). Add one can of chicken broth; bring to a simmer and cook for 10 minutes stirring frequently. Remove from heat and let it cool for 10 minutes

Next, transfer this mixture into a blender or food processor and puree until very smooth. Return it to the dutch oven and add the pumpkin, coconut milk and the remaining can of chicken broth and stir well with a whisk.

Add the remaining ingredients (lime juice, cayenne pepper, sugar and salt) and continue to stir with the whisk. Serve with a hearty bread on the side.

First, in case you've never purchased Coconut Milk I wanted to show you a can of it (it comes in a variety of brands, this is just what I used) and I find it in the grocery store eisle where the condensed milk is sold. As for the pumpkin, do NOT use pumpkin pie pumpkin that has spices in it. Use plain pumpkin.

This recipe takes minutes to prepare with the help of a food processor or blender. Your first step will be to chop the onion and carrots into bits and gently cook until they begin to soften. This is about 5 minutes or less.

Once you've added the chicken broth (or if you are vegetarian use vegetable broth, either is fine) you'll want to process the mixture until it is very, very smooth.

After processing you put the mixture back in the pot and add the pumpkin, coconut milk and the remaining ingredients and whisk.

It is that simple and ohhhhhhhh so delicious. I made a hearty dark pumpernickle rye bread in my bread maker.

This was last night's supper. I hope you'll give it a try. We love it.

Bon Appetit!



  1. sounds yummy!!!! I will be giving this s try for sure!

  2. looks so good especially with that wonderful rye. Thanks for sharing. Hugs

  3. I could live on homemade soup, and this is a new one for me. I'll definitely be trying it. Thanks for the recipe.

  4. mmm!! Delish!! Loved your pics too! Pioneer Woman, look OUT!!

  5. Oh yum!! Not cold here but will try it in the winter. Thanks Jennifer.

  6. It must be world famous! I am in Australia, and I like the sound of it. We don't have pumpkin in cans so I would use real Kent pumpkin. Could you please tell me how much liquid is in a can of chicken stock? mls or ounces is fine.
    Thanks for sharing Jennifer. It's summer here now, but I still like soup!

  7. You're like the pioneer woman, now, Jennifer. Love the photos. I have everything in the house to make this. It's on the menu this week. We're getting some serious weather midweek, so this will be perfect. Thank you.

  8. Sounds and looks delicious. Thank you.


Thank you for taking the time to leave me a comment. I truly appreciate them.