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Traditional tastes go tropical in this comforting holiday soup. Make it up to a day in advance, and store, covered, in refrigerator. (Note: It also freezes well.) Reheat over medium heat, adding more broth or water to obtain desired consistency.

Jackie Mills
Recipe by MyRecipes November 2004

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Credit: Charles E. Walton IV

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Makes 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat; add onion and carrot, and cook, stirring frequently, 5 minutes or until vegetables begin to soften. Stir in garlic, and cook 30 seconds. Add 1 can of chicken broth; bring to a simmer, and cook 10 minutes or until vegetables are very tender. Remove from heat; cool 10 minutes.

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  • Transfer mixture to a blender, and puree until smooth. Return mixture to Dutch oven, and add pumpkin, coconut milk, and remaining can of chicken broth, stirring with a whisk. Bring to a simmer over medium heat; stir in lime juice and next 3 ingredients. Garnish, if desired.

  • Note: Pumpkin Coconut Soup can be made the day before. Pour into a screw-top container, and store in the refrigerator until you're ready to hit the road.

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