Pumpkin Coconut Soup with Ginger Chile

January 15th, 2012 by Erin Gennow
Pumpkin Coconut Soup with Ginger Chile

Pumpkin Coconut Soup with Ginger Chile

Pumpkin Coconut Soup with Ginger Chile

I developed this soup with items I had stashed in my freezer.  It had an amazing rich and spicy flavor.  The rich coconut pairs beautifully with the pumpkin and the ginger chili contrast well, offering a nice spicy kick.

Prep Time: 10 minutes

Cook Time: 30 minutes

Makes: 6-8 Servings


2 tablespoons extra virgin olive oil

1 medium onion, coarsely chopped

2 cloves garlic, peeled and minced

¼ cup ginger chile paste (recipe below), about 4 cubes if frozen

4 cups pure pumpkin puree, canned or fresh (about 2-15oz. cans)

4 cups of chicken or vegetable stock

½ cup shredded coconut, fresh is best

Fine sea salt, to taste

Freshly ground black pepper, to taste


Blender (Stand or Immersion)

5-quart (or more) pot


Add 2 tablespoons extra virgin olive oil to a 5-quart pot over medium-high heat.  Add the chopped onion and ½ teaspoon fine sea salt and sauté for about 5 minutes.

Add in the 2 minced garlic cloves and sauté for another 2 minutes.

Add in the ¼ cup ginger chile paste and sauté for 3-5 minutes, stirring occasionally, until the ginger is fragrant and just starts sticking a bit to the pan.

Add in 4 cups pumpkin puree and the ½ cup shredded coconut and sauté for another 2 minutes, until the pumpkin and coconut become fragrant.

Add in 4 cups stock or broth, and scrape up any brown bits of flavor that have stuck to the bottom of the pot.  Add ¼ to ½ teaspoon freshly ground black pepper.  Let the soup simmer for about 15 minutes.

Puree soup with an immersion blender or in a stand blender.  If using a stand blender, do so in batches, only filling the blender half way with hot liquid.

Taste for seasoning and add more sea salt or freshly ground black pepper if desired.

The soup is great served with naan or pita bread along side.

Ginger Chili Paste

Adapted from 660 Curries by Raghavan Iyer

I prefer to make this in a food processor, but a heavy-duty blender should work too.


8 ounces fresh ginger, peeled and coarsely chopped

12 green Thai chiles, or Serrano, stems removed


Add ½ cup water to the bowl of a food processor.

Add in the 8 ounces peeled and coarsely chopped ginger.  Add in the 12 chiles.

Puree the ingredients until a smooth, light greenish paste forms.  Scrape down the bowl as needed.

Store in the refrigerator for up to a week, or freeze in small portions.

You can also freeze in ice cube trays and then pop the cubes out place them in a freezer bag.



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One Response to “Pumpkin Coconut Soup with Ginger Chile”

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