This was an experiment that worked out.

Real, REAL good.

I needed to use up some pumpkin puree after shooting my homemade pumpkin puree

video. I remembered a recipe I made several years ago, a butternut squash and shrimp soup with a coconut milk base, that was AB FAB. And you know, pumpkin is so similar to butternut squash and I did happen to have coconut milk and some time on my hands so I figured, What the Cheese?! I’ll do an experiment.

As I was saying, it worked out beautifully and I even managed to squeeze in some mushrooms. If you’ve followed my site for a while, you know I have always had a hate-hate relationship with mushrooms, which really super-sucked when I was vegetarian because people were always trying to get me to eat them. Like: “You’ve never had them my way!” and “You don’t even like portobellos?!?” with the most shocked looks on their faces, as if I hadn’t just said I don’t like mushrooms, but that I like to eat kitten intestines.

What the Cheese, people?! What’s wrong about not liking mushrooms?

Nothing. Nothing at all. And if you don’t like them, I totally get it and you could leave them out and this soup would still knock your kitty-fur slippers off.

Pumpkin Coconut Soup Recipe – scroll down for step-by-step photos

Pumpkin Coconut Soup

Print Recipe

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5 from 1 review

• Author: Hilah Johnson
• Yield: 3 cups 1x

Ingredients

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• 2 tablespoons oil
• 2 large shallots, minced (about 1/2 cup)
• 4 ounces button mushrooms, minced (about 2 cups)
• 2 cloves garlic, minced (about 4 teaspoons)
• 1 teaspoon grated fresh ginger
• 2 tablespoons dry vermouth or white wine
• 1 cup pumpkin puree (canned, frozen, fresh)
• 1 cup water
• 1/2-1 teaspoon salt (adjust to taste)
• 1/2 teaspoon pepper
• 1 cup coconut milk
• Optional garnishes: cilantro, fresh minced chile peppers, toasted coconut flakes, lime wedges

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Instructions

1. Heat the oil in a sauce pan over medium-high heat.
2. Add the shallots and cook until browned and slightly crispy.
3. Add mushrooms and stir until they begin to release some liquid, 2 minutes
4. Add garlic and ginger and deglaze with vermouth. Cook 30 seconds.
5. Add pumpkin, water, and salt and pepper. Stir. Cover and simmer 10 minutes.
6. Add coconut milk and heat through.
7. Taste for salt – this soup needs to be well-seasoned
8. Serve with garnishes

Notes

This is a small-batch soup. As written it makes about 3 1/2 cups of soup which makes a nice first course for 4 people and a decent main course for two people (especially if you add a salad and some kind of bread).

Nutrition

• Serving Size: 1 cup
• Calories: 343
• Fat: 29
• Carbohydrates: 19
• Protein: 5

Step-by-Step Photos

Get those shallots really browned for best flavor

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Brown the mushrooms, too! Don’t be scared

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Plop goes the pumpkin!

Whisk it in with the water

Add coconut milk

Bring to gentle simmer and serve!