Servings: 4

Weight Watcher Smart Points: 18

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 25 Minutes


  • 1 15-ounce can coconut milk
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons coconut or olive oil
  • 2 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 2 teaspoons sea salt
  • 2 teaspoons siracha
  • 1 tablespoon sugar or honey
  • 1 large sweet onion, diced
  • 2 cups vegetable stock


  1. Heat the oil in a large Dutch oven or stockpot
  2. Saute the onion over medium-high heat until soft, about 5 minutes
  3. Add the garlic and ginger, and continue to cook until fragrant, about 2 minutes
  4. Carefully stir in the pumpkin, stock, coconut milk, honey, siracha, and salt
  5. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly
  6. Puree with an immersion blender or in a stand blender until very smooth
  7. Garnish with cilantro leaves or toasted coconut.

Leave a Comment