Go Back

Samantha Cassetty's Simple Pumpkin Coconut Soup


  • 1 cup canned pumpkin
  • 1 cup broth (chicken or vegetable)
  • 1/2 cup canned coconut milk (full fat)
  • 1/2 shallot, diced
  • 1 clove garlic, diced
  • Pinch of salt, pepper, cinnamon, nutmeg


  • In saucepan, heat chopped garlic & shallot in a drizzle of olive oil until fragrant. Add to blender with the remaining ingredients.
  • Purée. Return to saucepan.
  • Heat & eat.
Copied Print