• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ultimate Daniel Fast

  • HOME
  • 2025 Fast
  • About the Fast
  • Books
    • Meet Kristen
  • Recipes
  • Food List
  • Resources
    • Online Daniel Fasts
    • Blog
      • Blog Categories
    • Prayer and Fasting Resources
    • Testimonies
    • Cooking Instruction Videos
  • Contact

Pumpkin-Coconut Soup

October 23, 2012 By Kristen Feola

Pumpkin Coconut Soup

Pumpkin-Coconut Soup

When a recipe calls for pumpkin or pumpkin purée, many people resort to opening a can. For a long time, I was guilty of such culinary craziness -- choosing convenience over nutrition and flavor. However, now that I've tasted the difference between canned pumpkin and fresh, I don't think I can ever go back. There is simply no comparison!
Baking a pumpkin isn't difficult at all. Just break off the stem, put the pumpkin in the oven, and cook it for an hour. The best pumpkins for baking are sugar pumpkins, the pint-sized versions of the larger varieties used for jack-o-lanterns. Not only are these orange beauties adorable, they're also wonderfully delicious! This recipe features the sweetness of a roasted sugar pumpkin, combined with the rich, velvety texture of coconut milk.
No ratings yet
Print Recipe
Course Soup
Servings 8
Calories 125 kcal

Ingredients
  

  • 1 small sugar pumpkin, about 2 ½ -3 pounds
  • 1 tablespoon extra-virgin olive oil, divided
  • ½ cup red onion, chopped
  • 1 clove garlic, minced
  • 1 14.5-ounce can coconut milk
  • 1 teaspoon dried ginger
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • Toasted pepitas
  • Finely chopped pistachios

Instructions
 

  • Preheat oven to 375 degrees. Remove stem from pumpkin, and cut pumpkin in half. Scoop out pulp and seeds. Discard (or set aside if you want to keep the pumpkin seeds). Using a basting brush, rub olive oil across surface of pumpkin (use about ½ tablespoon total). Place halves on a baking sheet, cut sides up.
  • Bake about 1 hour, or until pumpkin is tender when pierced with a fork. Remove from oven, and let sit on baking sheet until cool enough to handle, about 10-15 minutes. Using a large spoon, remove pumpkin flesh and place in a food processor or blender. Purée until smooth. Set aside.
  • Heat 1/2 tablespoon olive oil over medium heat in a saucepan, and add onions. Cook until onions are soft and translucent. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.  Add puréed pumpkin, coconut milk, ginger, salt, and pepper. Bring to a boil. Lower to medium heat, and cook, uncovered, about 20 minutes.
  • To serve, sprinkle pumpkin seeds and/or pistachios across surface of soup.
  • Yield: 8 servings (serving size: about 3/4 cup)

Notes

  • For a more intense coconut flavor, sprinkle toasted unsweetened coconut flakes on each serving.
  • Substitute dried ginger for fresh minced ginger root (about 1 1/2 - 2 teaspoons).
  • Use light coconut milk instead of regular and save about 50 calories per serving.

Nutrition

Calories: 125kcalCarbohydrates: 7gProtein: 2gFat: 11gSugar: 2gCalcium: 2mg

 

Previous Post: « Frozen Banana Bars
Next Post: Pumpkin Spice Bars »
0 0 votes
Article Rating
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Rosie
Rosie
9 years ago

I am excited about making this, but I do not have a pumpkin, so what would the equivalent be using organic pumpkin puree? Great site, I have enjoyed so many of your recipes and share them with my friends. Be blessed. Thank you.

1
Kristen Feola
Kristen Feola
Author
Reply to  Rosie
9 years ago

Hi, Rosie! I’ve had this very calculation on my to do list for some time. I haven’t actually measured it out, but I think you could substitute one 15-oz can of puree. It might be a little more than one can, but that’s my best guess. I’m sorry I don’t have a more exact amount right now!

0
Jisenia
Jisenia
9 years ago

I am so excited to try this recipe. Thank you for sharing your gift with us. May the Lord continue to pour into you as you have with us. Be Blessed.

0
Kristen Feola
Kristen Feola
Author
Reply to  Jisenia
9 years ago

Thank you! I hope you like it. 🙂

0

Primary Sidebar

I’m So Glad You’re Here!

Hi! I'm Kristen Feola. Welcome to the Ultimate Daniel Fast website, which provides resources you need to make your Daniel Fast successful.

Order Your Ultimate Daniel Fast Guide

The Ultimate Guide to the Daniel Fast

Donate to the Ultimate Daniel Fast Ministry

If you've been blessed by the resources on this website and would like to give to the Ultimate Daniel Fast ministry, you can do so by using Paypal or your credit card. Thank you so much for your prayers and support! DONATE NOW

Kristen’s Favorite Recipes

  • Daniel Fast Banana Bread
  • Nutty Fruit Cereal
  • Baked Delicata Squash Rings
  • Sweet Potato Hash Browns
  • Date Honey
  • Mediterranean Black Bean Salad
  • Summer Breeze Salad
  • Black Bean Minestrone
  • Spicy Three-Bean Chili
  • Spinach-Artichoke-Tomato Soup
  • Chipotle Black Bean Burger
  • Pumpkin Spice Bars
  • Oatmeal Raisin Cookies

girl reading bible“Before you pray, bow quietly before God, just to remember and realize who He is, how near He is, how certainly He can and will help. Just be still before Him, and allow His Holy Spirit to waken and stir in your soul the childlike disposition of absolute dependence and confident expectation.” – Andrew Murray

  • HOME
  • 2025 Fast
  • About the Fast
  • Books
    • Meet Kristen
  • Recipes
  • Food List
  • Resources
    • Online Daniel Fasts
    • Blog
      • Blog Categories
    • Prayer and Fasting Resources
    • Testimonies
    • Cooking Instruction Videos
  • Contact

Copyright 2023 - All Rights Reserved

wpDiscuz