Vegan Pumpkin Soup with Toasted Coconut
© Phoebe Lapine

Vegan Pumpkin Soup with Toasted Coconut

  • ACTIVE: 15 MIN

Coconut milk creates a creamy texture without the use of dairy in this simple vegan soup.


  1. 2 tablespoons coconut or extra-virgin olive oil
  2. 1 large sweet onion, diced
  3. 2 cloves garlic, minced
  4. 1 tablespoon minced ginger
  5. Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  6. 2 cups vegetable stock
  7. One 15-ounce can coconut milk
  8. 1 tablespoon sugar
  9. 2 teaspoons sea salt
  10. 1/4 cup unsweetened shredded coconut
  1. Heat the oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.
  2. Carefully stir in the pumpkin, stock, coconut milk, sugar and salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Puree using an immersion or stand blender until very smooth.
  3. Meanwhile, in a small skillet, toast the coconut over medium heat, stirring occasionally, until golden brown, about 3 minutes.
  4. Serve the soup in bowls and garnish with the toasted coconut.