Pumpkin Coconut Soup
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Author: The Seasoned Mom
  • ½ Tbsp. olive oil
  • 1 sweet onion diced (I used 1 cup of frozen diced onion)
  • 1 tablespoon minced garlic
  • 24 ounces frozen cauliflower florets I didn't bother to thaw them
  • 32 ounces vegetable broth I used organic chicken stock
  • 1 15 ounce can unsweetened pumpkin puree
  • ¼ cup Parmesan cheese
  • 1 13.5 ounce can coconut milk
  • 1 tsp. salt to taste
  1. Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and cook for about 1 more minute, stirring.
  2. Add cauliflower, broth, and pumpkin. Bring to a boil; cover, and simmer for about 15-20 minutes or until cauliflower is tender.
  3. Stir in Parmesan and coconut; give the soup a taste to check for seasoning. Add salt or pepper, if desired.
  4. Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, just transfer the soup to a large blender and puree until smooth. Be careful with the hot soup!