This sour and spicy Pumpkin and Coconut soup is a recipe that’s a keeper! It’s super quick to prepare and absolutely delicious. Most-loved combination. It’s light enough that it can serve as a side dish or starter for your main course, or pair with a slice of Naan bread to have an easy lunch. Do you want to increase the quantity by turning it into a complete dinner? You can add some shredded rotisserie meat, and you’ll be good to go. These bones are extremely simple, and after you’ve learned them, you can begin making changes and tweaks to make them more exciting each time you cook them!

The soup is rich and creamy but not too heavy, which can be eaten despite the intense summer heat. It’s spicy due to crushed red pepper flakes. However, the heat can be adjustable. If you’re sensitive to heat, you can start by using only half the amount of red pepper flakes and then gradually increase it. OR add mild curry powder instead of ground red pepper and cumin for the most flavor and without the hotness.


One tablespoon olive oil ($0.12)

One yellow onion ($0.25)

Two cloves of garlic ($0.16)

1 Tbsp fresh ginger, grated ($0.16)

One teaspoon ground cumin ($0.10)

1/2 teaspoon crushed red pepper ($0.05)

1 15oz. can of pumpkin puree ($2.37)

1 14oz. bottle of coconut milk ($1.99)

3 cups chicken broth ($0.39)

Salt and pepper according to your preference ($0.05)

1/4 bunch fresh cilantro ($0.20)

GARNISHES (optional)

Plain yogurt 3/4 cups ($0.37)

3 Tbsp Sriracha ($0.15)

3 Tbsp pumpkin seeds (pepitas) ($0.59)


Grate or mince the ginger with a cheese grater with a fine hole. Finely chop the onion and chop the garlic. Add the garlic, ginger, and onion to the pot along with olive oil, and cook on medium-low heat until tender and translucent (about 5 mins).

Add the red pepper and cumin to the saucepan. Stir and cook for 1 to 2 minutes so that the spices brown a little.

Incorporate the puree of pumpkin as well as coconut milk into the pot, stirring to mix. Then add the broth from the chicken and start again to combine. Increase the heat to medium and let the soup simmer to its fullest. Once the soup is hot, taste it, adding salt or pepper according to your taste (I added 1/4 teaspoon salt and ten turns from the mill for pepper).

Rinse the cilantro, then pull the leaves off the stems, then give them a good chop. Add a bit of chopped cilantro before serving. If you’d like a creamy soup that is free of onions, you can blend it using an immersion blender before including the cilantro.

If desired, decorate every bowl by adding the equivalent of 2 Tbsp of plain yogurt and a dollop of Sriracha, and then a dusting of pepitas.