Creamy Pumpkin-Coconut Soup Recipe

Warm, velvety, and perfectly spiced — this Pumpkin-Coconut Soup is the ultimate comfort in a bowl. With a smooth blend of pumpkin, coconut milk, and cozy spices, this easy recipe brings tropical flair to your fall or winter menu. Whether you’re craving something comforting or looking for a low carb coconut soup, this one hits the spot every time.

Why This Pumpkin-Coconut Soup Is One of Our Favorites

What makes this Pumpkin-Coconut Soup such a hit in our kitchen? It’s warm, comforting, and just right for any occasion — from a cozy fall dinner to a light weekday lunch.

If you’re searching for a healthy, low carb meal that’s full of flavor and super easy to make, this soup checks all the boxes. It’s perfect when you want to feed the whole family something nutritious yet creative.

We love how the creamy coconut milk pairs with the earthy sweetness of pumpkin, creating a silky texture and balanced flavor that feels both indulgent and wholesome. One spoonful, and it’s easy to see why this low carb coconut soup has become one of our go-to comfort meals!

Here’s the best recipe for creamy keto baked eggs florentine, a low-carb brunch delight

Ingredients You’ll Need

• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 tablespoons freshly grated ginger
• 2 cartons (32 oz each) chicken broth (or vegetable broth for a vegan version)
• 2 cans (15 oz each) pure pumpkin puree
• 1 teaspoon sea salt
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon black pepper
• 2 cups light coconut milk

Optional Toppings:
A dollop of sour cream, toasted pepitas (pumpkin seeds), and freshly chopped parsley

How to Make Pumpkin-Coconut Soup

1. Sauté the aromatics
   In a large pot, melt the butter over medium heat. Add the chopped onion and ginger, cooking until tender and fragrant.
2. Build the flavor base
   Pour in the chicken broth, pumpkin puree, and all the seasonings. Whisk until smooth and well combined. Bring the mixture to a gentle boil.
3. Simmer and blend
   Reduce heat, cover, and let simmer for about 15 minutes so the flavors can meld together.
   Use an immersion blender to puree the soup until silky smooth. (Or carefully blend in small batches.)
4. Add the coconut milk
   Stir in the coconut milk and heat through, but do not boil. Taste and adjust seasonings as needed.
5. Serve and enjoy
   Ladle into bowls, add your favorite toppings, and serve warm.

Nutrition Facts (Per 1 Cup Serving)

• Calories: 89
• Fat: 4g (3g saturated fat)
• Cholesterol: 4mg
• Sodium: 556mg
• Carbohydrates: 8g (4g sugars, 2g fiber)
• Protein: 5g

Why You’ll Love This Low Carb Coconut Soup

This Pumpkin-Coconut Soup is light yet satisfying — the perfect blend of healthy and hearty. It’s quick to prepare, naturally gluten-free, and can easily be made vegan. Plus, it tastes even better the next day, making it great for meal prep!

Pro Tip for Extra Creaminess

For an ultra-luxurious texture, use full-fat coconut milk or stir in a spoonful of Greek yogurt right before serving.