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Spice Up Your Fall with Coconut Pumpkin Soup

Photo by Making Thyme for Health

It’s October, which means yes to all things warm and delicious (and orange). As the leaves outside turn golden brown and the air becomes cool and crisp, what better time to tuck into a hot bowl of deliciousness?

This coconut pumpkin soup will launch your tastebuds into an oasis of creamy coconut paradise. With a perfect blend of sweet ginger syrup and a slight cayenne pepper kick, a bowl of this soup will have you coming back for seconds. As a part of Campus Sustainability Month, students, faculty and staff alike tried samples of this recipe during Cal Poly Food Day and couldn’t get enough.

Check out the full recipe below.

Coconut Pumpkin Soup: What You’ll Need

  • 1 tbsp. coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp. thyme
  • 1/2 tsp. cayenne pepper
  • 9 cups pumpkin, peeled and cubed
  • 14 oz. coconut cream
  • 1 1/2 cups vegetable broth
  • ginger syrup to taste (see recipe below)
  • salt and pepper to taste


  1. Add the coconut oil to a pot with the chopped onion, garlic and ginger. Sauté together.
  2. Add thyme and cayenne pepper. Sauté until onions are softened.
  3. Add coconut cream, vegetable broth and pumpkin. Bring to a boil.
  4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10–15 minutes).
  5. Use an immersion blender to blend it smooth inside the pot. (Don’t have an immersion blender? Don’t sweat it. Instead, you can transfer the pumpkin to a regular blender. Just be careful when transferring, as the pumpkin will be hot, and be sure not to fill the blender too high.)
  6. Add salt and pepper to taste.
  7. Add ginger syrup to taste.
  8. Serve with a garnish of za’tar spiced pepitas (which is a fun way to say pumpkin seeds).

Ginger Syrup: What You’ll Need

  • 1 cup water
  • 1/8 cup fresh, peeled ginger root
  • 1 cup granulated sugar


  1. Peel and slice ginger. Place in a pot with the water and bring to a boil.
  2. Remove from heat and allow to steep for 10 minutes.
  3. Add sugar to pot, stir and bring to a boil to melt the sugar.
  4. Remove from heat and cool.
  5. Place in covered container.
  6. Store in refrigerator.