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Hollywood Intergenerational

Pumpkin Coconut Soup

18 8-oz servings


  • 3 large onions, chopped
  • 3/4 cup olive oil
  • 6 carrots, chopped small
  • 3 T fresh grated ginger
  • 6 cups vegetable broth
  • 3 cans (15 oz each) pumpkin puree
  • 3 cans (14 oz each) coconut milk
  • Salt and pepper to taste
  • Lime juice to taste


In a large, heavy pot, briefly saute onion in olive oil until slightly tender. Add carrots and ginger and saute another 5 minutes on medium to medium-low heat, stirring continually to avoid sticking or burning. Add broth, bring to a simmer and cook 10 minutes until vegetables are soft. Add pumpkin puree and coconut milk. Season with salt, pepper, and lime juice.

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