Recipes and Cooking Coconut-Pumpkin Soup 4.1 (37) 2 Reviews This spicy pumpkin soup makes an excellent addition to your holiday menu. Filled with the flavors of pumpkin, coconut, and heat from jalapenos it's a fall soup recipe you've just gotta try. Stir in cilantro to complement the sweet heat of your coconut pumpkin soup. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 12 Yield: 12 (1/2-cup) servings Jump to Nutrition Facts Ingredients 2 medium carrots, chopped 1 medium green sweet pepper, seeded and chopped 1 medium onion, chopped 1 tablespoon vegetable oil 1 15 ounce can pumpkin 1 14 ounce can unsweetened light coconut milk 1 14 ounce can reduced-sodium chicken broth 2 tablespoon packed brown sugar 1 medium fresh jalapeno chile pepper, seeded and finely chopped ¾ teaspoon salt ½ teaspoon ground ginger 2 tablespoon snipped fresh cilantro or parsley Directions In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings. Print Nutrition Facts (per serving) 63 Calories 3g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 63 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Sodium 250mg 11% Total Carbohydrate 9g 3% Total Sugars 5g Protein 1g Vitamin C 10mg 50% Calcium 20.2mg 2% Iron 0.9mg 5% Potassium 150mg 3% Folate, total 8.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.