Pumpkin Soup with Apple and Coconut

Updated: Nov 14, 2019



I love pumpkin everything, especially soup, and decided to give it a little twist. So I created Pumpkin Soup with Apple and Coconut. Pumpkin soup on its own is delicious, but I added coconut milk which makes it rich and creamy along with carrots, apples, and cider for a little sweetness. It all comes together with a sprinkle of pumpkin pie spice for a comforting bowl of soup. This soup is perfect to start a holiday meal or anytime.


Ingredients for Pumpkin Soup with Apple and Coconut:


1 15 ounce can of pureed pumpkin

1 pound of carrots, peeled and sliced

1 tablespoon butter

2 tablespoons olive oil

1 tablespoon chopped fresh ginger

1/8 teaspoon cayenne pepper

1 clove garlic, minced

1 apple crisp apple, peeled, cored, and diced

1-quart chicken broth

2 cups of apple crisp cider

1 can coconut milk; I used full fat

kosher salt

black pepper


Time-Saving Tip: Prepare the soup a day in advance and gently reheat, adding water if the soup has thickened.


Let's see what we need.

We're ready to cook.



Add the apples, chopped onions, and carrots to a pot with the oil and butter; saute a few minutes without browning. Add the ginger and cook another minute; add the rest of the spices and saute about five minutes.


Pour in the chicken broth, cider, and add the pumpkin; combine well. Simmer for 15 minutes or until vegetables and apple are tender.


Let the soup cool a bit and then, in batches, transfer the mixture to a blender and process until smooth; return to the pot.


Once the soup is returned to the pot, stir in the coconut milk, once well-combined simmer a few minutes until heated through; adjust seasoning.


It's ready! Pumpkin Soup with Apple and Coconut is so creamy and delicious. This beautiful soup is as elegant as it is comforting, which makes it perfect for entertaining and family night dinners.


Enjoy!


Pumpkin Soup with Apple and Coconut:


  • 1 15 ounce can of pureed pumpkin

  • 1 pound of carrots, peeled and sliced

  • 1 tablespoon butter

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh ginger

  • 1/8 teaspoon cayenne pepper

  • 1 clove garlic, minced

  • 1 apple crisp apple, peeled, cored, and diced

  • 1-quart chicken broth

  • 2 cups of cider

  • 1 can coconut milk; I used full fat

  • kosher salt

  • black pepper

  • Add the apples, onions, and carrots to a pot with the oil and butter; saute a few minutes without browning. Add the ginger and cook another minute; add the rest of the spices and saute about five minutes.

  • Pour in the chicken broth, cider, and add the pumpkin; combine well. Simmer for 15 minutes or until vegetables and apple are tender.

  • Let the soup cool a bit and then, in batches, transfer the mixture to a blender and process until smooth; return to the pot.

  • Once the soup is returned to the pot, stir in the coconut milk, once well-combined simmer a few minutes until heated through; adjust seasoning.

  • Time-Saving Tip: Prepare the soup a day in advance and gently reheat, adding water if the soup has thickened.

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