Dairy-Free Coconut Cream of Pumpkin Soup

Cream of pumpkin soup is a warming mixture of sweet pumpkin with creamy coconut, blended up with invigorating cinnamon, ginger and cayenne spices.

You can double the recipe and freeze leftovers for later.

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Low-Carb and Dairy-Free Cream of Pumpkin Soup

Simmering away happily on the stove. Cinnamon spice rising into the air… Amos Lee crooning through the speakers. I’m flooded with nostalgia, filled with warm and cozy feelings.

I feel so grateful to be alive, the world outside seems like a crazy place at times but my home is full of peace.

I feel ripe today, after working so hard for years to feel calm, confident and secure with myself and my place in the world, today is the kind of day that I can breath easy.

Everything is ok.

I look at my husband and my children. I think about all the things we’ve been through and all the ways we have grown. I want to drop to my knees in humble awe of the profundity of life.

We are a family of explorers. Curiously probing the world, learning, discovering and looking around with wonder.

Try more delicious dairy-free recipes:

• Pumpkin Chicken Curry (Keto & Low-Carb)
• Low Carb Pumpkin Bread
• Pumpkin Risotto with Cauliflower and Shrimp
• Low-Carb Pumpkin Pie Cupcakes
• Easy Sugar-Free Pumpkin Pie

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Coconut Cream of Pumpkin Curry Soup | Dairy-Free & Low-Carb

Curry spices flavor a naturally sweet pumpkin soup, thickened with coconut milk and garnished with cilantro.

5 from 1 vote

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Course: Soup

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 6 servings

Calories: 164kcal

Ingredients

• 1 can pumpkin puree (15 ounces)
• 1 can coconut milk (15 ounces)
• 2 cups bone broth <-- make your own!
• 1 tablespoon turmeric root powder
• 2 teaspoons ground cinnamon
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon salt
• 1 tablespoon cilantro minced, to garnish

US Customary - Metric

Instructions

• Add the pumpkin puree and coconut milk to a saucepan over medium heat and bring to a simmer.
• Add broth and all the spices. Reserve cilantro. Use an immersion blender or stir with a whisk to combine the ingredients. Continue to cook over medium heat for 30 minutes. Keep the soup at a light simmer, the liquid will reduce as the soup thickens.
• Divide into bowls and serve warm.

Macros and Nutrition

Nutrition Facts

Coconut Cream of Pumpkin Curry Soup | Dairy-Free & Low-Carb

Amount Per Serving

Calories 164 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 12g75%

Sodium 236mg10%

Potassium 286mg8%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 2g2%

Protein 5g10%

Vitamin A 11024IU220%

Vitamin C 4mg5%

Calcium 37mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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