Creamy Pumpkin Soup


  • Onions, med., diced – 3
  • Yams, large, chopped into large pieces – 3
  •  Canned pumpkin, lg. can – 1
  •  Coconut milk, sm. can – 2
  •  Fresh ginger, grated – ¼ c.
  •  Peanut butter – 1 c.
  •  Bay leaves – 2
  • Cinnamon – 1 T
  •  Cardamom – 1 T
  •  Nutmeg – ½ t.
  •  Allspice – ½ t.
  •  Black pepper – ½ t.
  • Brown sugar, approx.** – ¾ c.
  • Salt, approx.** – 3 T

Seasoning alternative:

  • Sesame oil instead of  peanut butter – 1/3 c.

** The key to the flavorings is that the soup be adequately sweet and salty. You must taste the final soup and adjust the seasonings to be sure you’ve used enough brown sugar and salt.


  1. Add a small amount of oil to the soup pot. Sautee onions with the cinnamon, cardamom, nutmeg and allspice, stirring frequently until the onions begin to soften and turn translucent.
  2.  Add bay leaves, yams, and enough water to cover yams. Bring to a boil then reduce heat and cover, gently simmering until yams begin to become tender.
  3. Add ginger, black pepper, coconut milk, peanut butter (or sesame oil if using) and pumpkin. Place a heat diffuser under the pot, since this soup is inclined to burn. Bring back up to a simmer for 10 minutes, stirring frequently.
  4. Add brown sugar and salt, and adjust spices as needed. Taste-test to ensure adequate sweetness and saltiness, which is the key to this soup’s success.



2 Comments Add yours

  1. Karen Lanzendorfer says:

    Is there suppose to be a step to put the soup in a processor or be emulsified? Yams & onions are still chunky..


    1. mwk says:

      No, we don’t emulsify this soup. The ingredients cook down on their own. There will still be some big pieces of yams, but they should be soft and easy to eat.


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