Pumpkin Coconut Soup

pumpkin soup

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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
  • 1/21 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).


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