Recipe by Boesie
"I modified another Allrecipes pumpkin soup recipe past recognition and decided to add it here to share. It has a little bit of a kick to it from the chili powder, and the orange juice and pumpkin pie spice really bring out the flavors. It was originally based on 'Daddy's Pumpkin Soup.' I think some lemon juice or orange zest would do as well for the orange juice."
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chicken bouillon cubes
2 (14 ounce) cans
1 (14 ounce) can
1 1/2 teaspoons
pumpkin pie spice
1 1/2 teaspoons
This was quite easy to make and turned out pretty good. I almost went 4 stars since I will not say this is something to rave about but, then again, it is not a main-course type soup. Compared to my expectation it was quite good. Salt & pepper to taste when eating was needed but otherwise I followed the recipe almost to the word. I used some green onions instead of regular and replaced the pumpkin pie spice with cinnamon, nutmeg, clover and ginger (which is just a recipe for pumpkin pie spice). My 5 star rating is also because I wanted a way to work some other vegetables into my diet and this soup allows me to add pumpkin without making a desert dish. Regarding step 2: My soup seemed to be fully pureed without this step. I did, however, have a stick blender so used it quickly right in the pot to further refine the consistency. It seems like you could skip this step if you finely dice the onions and the pumpkin is already well pureed.
Quite bitter. I won't be making this again.
Smooth and creamy! I left out the butter(used vegetable spray) and the bouillon cubes. The flavor is carried by the hot spices!
This recipe took me to a warm, yummy, happy place, and I really enjoyed it. It was slightly missing a depth of flavor that I've found in other pumpkin soups, which is why I took off a star. Still, it was creamy, satisfying, and incredibly simple. I may tinker with the favors in the future, but this will probably hold its place as my go-to pumpkin soup recipe for a long time.
I didn't have any boullion so I added more cinnamon, clove and nutmeg (in lieu of pumpkin spice) to add depth. For a side soup it's good. I used a large onion, finely chopped and pureed it with an emmersion blender when I added the water for a creamier texture. I used more water than called for to thin the soup out. As suggested, once I added salt and pepper I like it! Made about 3/4ths of a gallon. I'll be taking it with my lunch to work. I think the addition of a chicken or vegetable broth would have added lots of depth however I do like it. The spicy kick works for me! Oh I added a bit less of the chili powder for my taste.
Thanks for sharing. I had some coconut milk and needed to do something with the frozen pureed pumpkin I'd made from my Halloween pumpkins. Utilized both at the same time!
Great Soup! Subs I made were earth balance butter (instead of regular), only one bouillon cube (cut back on salt) and juice of whole lemon instead of orange juice. Came out pretty good!
Easy to make and it just is creamy with all the taste of fall. I use pumpkins I grew myself and no bullion,instead I boiled one medium sized onion and purreed it, salted to taste now it's a great Vegan recipe. I will make it for years to come
A lovely soup for fall, so simple and comforting. I recommend adding the coconut a little at a time and taste as you go, you may find that a full can of the stuff is just too much. If you don't have pumpkin pie spice use a mix of cinnamon, nutmeg, ground ginger, and ground cloves. This is a great option for when you want pumpkin but you don't want it for dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Coconut Milk Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 199
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