Pumpkin-Coconut Soup

As its’ mid-September now, I thought it would be okay to start posting recipes that feature pumpkin. Pumpkin is a really great Superfood and I just love how it tastes!  I can actually eat pumpkin all year round, seriously :-) And as mentioned, the good thing is that pumpkin is a real nutrition superstar, because it is high in fiber and low in calories at the same time, and it contains no saturated fats or cholesterol.

When I think about pumpkin, I usually think of a nice, creamy soup and although it’s still hot here in Miami, I wanted to cook one. In my opinion, a soup not only warms your body, but also your soul. I love to eat soups in the evening for example. This pumpkin has an Asian side-kick too, as it made with coconut milk and cilantro.

This soup contains following Superfood: Pumpkin.



  • 1/4 middle sized Pumpkin, cooked until very soft, so it can be pureed
  • 1/2 cup Coconut milk
  • Cilantro
  • Some stock, salt and pepper to taste


  • With a blender, make a puree out of the softly cooked pumpkin
  • Pour back into a pan and add the coconut milk and finely chopped cilantro
  • Add stock, salt and pepper until well seasoned
  • Serve with some bread on the side, as a light dinner or amazing appetizer


Pumpkin-Coconut Soup

Pumpkin-Coconut Soup

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    • superfoodista says

      Thanks so much for stopping by at my blog and having a look at this recipe! Yes, I try to cook as easily as possible – the ingredients itself usually do the magic, right? Nothing better than some healthy, fresh and flavorful ingredients combined! Thanks again for looking at my blog!

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