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Pumpkin Coconut Soup

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
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


  • 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.
  • Add cauliflower, broth, and pumpkin. Bring to a boil; cover, and simmer for about 15-20 minutes or until cauliflower is tender.
  • Stir in Parmesan and coconut; give the soup a taste to check for seasoning. Add salt or pepper, if desired.
  • 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!