Pumpkin Coconut Soup

pumpkin soup
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

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


Pumpkin Coconut Soup

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5 from 1 review

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


  • 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
  • 1/21 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


  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


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).


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

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Step-by-Step Photos

Get those shallots really browned for best flavor

Get those shallots really browned for best flavor

Brown the mushrooms, too! Don't be scared

Brown the mushrooms, too! Don’t be scared

Plop goes the pumpkin!

Plop goes the pumpkin!

Whisk it in

Whisk it in with the water

Add coconut milk

Add coconut milk

Bring to gentle simmer and serve!

Bring to gentle simmer and serve!


  1. Gavin on November 21, 2016 at 12:34 pm

    Awesome recipe! Pumpkin soups always get me excited. I’m glad I found it today, it might even make it into my Thanksgiving feast! If it does I’ll be sure to shoot you a shoutout via Yobored.com

    • Hilah on November 21, 2016 at 7:58 pm

      Let me know how you like it! Happy Thanksgiving!

  2. Great Stone Face on November 26, 2016 at 9:48 am

    Why water instead of chicken or vegetable broth?

    • Hilah on December 5, 2016 at 7:12 am

      You totally could use either! I’m sure it was just because the first time I made this, I had neither, so that’s how I continued to make it 🙂

  3. Diane on November 27, 2016 at 2:37 pm

    Yum indeed! I just made a red lentil soup with coconut milk and have some leftover; pumpkin soup, here I come!

    • Hilah on December 5, 2016 at 7:13 am


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