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+
servings
Easy Pumpkin Coconut Soup
Made with canned pumpkin & coconut milk, & flavored with vanilla, cinnamon & maple syrup, this easy pumpkin coconut soup is perfect all year.
Author:
Inger
5
from
3
votes
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Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Course
Soup
Servings
5
Calories
264
kcal
Ingredients
1x
2x
3x
1
Tablespoon
coconut oil
1/4
cup
finely diced shallots
about 3
14
ounces
pumpkin
1 can, not pie filling
14
ounce
unsweetened coconut milk
1 can
2
cups
vegetable broth
or chicken broth
1
teaspoon
vanilla
1/2
teaspoon
cinnamon
1/4
teaspoon
ground cloves
2
Tablespoons
maple syrup
or other sweetener, or to taste
Sea salt and freshly ground pepper
Garnish with toasted coconut, sesame seeds ...
optional
Instructions
In a large saucepan, sautee shallots in oil.
Add remaining ingredients (except garnish) and cook briefly until hot and flavors have blended.
Nutrition
Calories:
264
kcal
Carbohydrates:
18
g
Protein:
3
g
Fat:
22
g
Saturated Fat:
19
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
1
g
Sodium:
391
mg
Potassium:
539
mg
Fiber:
3
g
Sugar:
11
g
Vitamin A:
6959
IU
Vitamin C:
10
mg
Calcium:
45
mg
Iron:
2
mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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