Ahhh, it’s finally autumn in Colorado. The aspens are a gorgeous glowing yellow, the nights are chilly, and I can finally start dressing my dogs up in ridiculous sweaters again. Oh, and it’s also time for PUMPKIN RECIPES! The last two weeks have been a blur of pumpkin, but I had to pick one to be the first, and this creamy Pumpkin Soup with Toasted Coconut is it!
This soup is perfect for pumpkin purists… there’s not a ton of nutmeg or cloves covering up the pumpkin flavor, just some maple syrup and a hint of coconut! This recipe allows the pumpkin flavor to really shine, and is perfect for lunch or dinner on a crisp fall day.
I enjoyed mine after a hike, and with some pumpkin and Daiya Jack quesadillas…
Can you tell I’m excited about pumpkin? I ate it twice in one meal! Now, some people (like my pal Hannah) think that pumpkin is over-hyped, and while they’re entitled to their opinion, I’m also entitled to think they’re a little cray cray. I mean, IT’S PUMPKIN! It’s yummy and delicious and we really only cook with it a couple months out of the year.
What do you think? Is pumpkin over-hyped or are you as excited as I am? What’s your favorite way to use pumpkin in a recipe?
Pumpkin Soup with Toasted Coconut (makes 4 servings)
Don’t have toasted coconut flakes but still want some crunch? Throw on some seeds or croutons!
Ingredients:
- 1/2 medium sweet onion, diced
- 15oz can pumpkin
- 2 cups water
- 1/2 cup So Delicious coconut milk
- 3 Tablespoons maple syrup
- 1/2 teaspoon of salt (you might want to add more… I did…)
- 1 teaspoon cinnamon, plus more for sprinkling
- Ground pepper
- Toasted coconut flakes
Directions:
- Water saute the onions in a soup pot for 6-7 minutes, then add all other ingredients (except coconut flakes and extra cinnamon). Simmer for 15 minutes (uncovered), stirring frequently. If you want a perfectly smooth soup, use an immersion blender to take care of the onions (I left mine whole).
- Check for seasoning, then plate and top with freshly ground pepper, cinnamon and the toasted coconut flakes.
Enjoy!
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I’ll admit, I don’t go as gaga for pumpkin as it seems that most bloggers do. After the bounty of summer produce, I tend to find squash-season a bit of a letdown. It’s like, “Hey, you’ve driven a convertible all summer! Now you get to drive a Hyundai!!!” (No offense to the Hyundai. That’s actually what I drive.)
Still, I would eat the hell out of this soup! The pumpkin & coconut milk sound delightful together.
Haha, when I was reading that I’m like “Hey, I drive a Hyundai!” 🙂
This looks so warm and comforting! I love a good soup in fall and the addition of toasted coconut sounds lovely.
How pretty! Love the dark orange with the white. I had a pumpkin pie smoothie with my breakfast today…planning on more pumpkin over the weekend!
Mmmm pumpkin soup, one of my absolute favourites! THis looks so tasty and I love the addition of toasted coconut!
Ha, you know me so well! Although I’m sticking to my guns and refusing to post any pumpkin recipes this year, it doesn’t mean I’m not feeling the tiniest bit tempted by this luscious soup… Okay, I’ll bite, but I’ll still have to make it with butternut instead. 😉
I absolutely love pumpkin this time of year through November- I prefer a savory pumpkin versus sweet, I love how you added coconut milk to the soup with the pumpkin- sounds incredible!
This sounds fabulous and your suggestion to top it with nuts or seeds is great – roasted pepitas would be perfect! I love how easy it’s becoming to have a whole foods or plant-based diet, thanks to the availability of recipes from Forks Over Knives, So Delicious, blogs such as yours, and Pinterest posts. And, no, pumpkin is NOT overrated – it’s so healthy! I add a tablespoon of pumpkin puree to my hot chai tea for a wonderful warm drink! I’m going to check out some of your other recipes now…
Barb
Soup looks fabulous however I have an aversion to maple flavor. Would honey work in place of the maple syrup?
Thanks,
Karen
You could certainly use honey… it would just change the flavor.