Zupa's deli and cafe only serves this delicious soup in October--but now you can enjoy the delicious Carribean pumpkin coconut soup with pumpkin, coconut, beans, tomatoes and pineapple! (Gluten free, dairy free, soy free, nut free, vegetarian option)
Deli Soup
This soup has a wonderful flavor to it. The beans actually enhance (yes I just said "beans" and "enhance" in the same sentence) the flavor of the soup. The coconut adds a rich sweet flavor and the pumpkin makes the soup.
I'm happy that I get to enjoy this soup all during fall now. It's just perfect for these fall days that can't decide if they want to be cold or warm. This soup lets you feel like you are somewhere tropical even if its less than tropical outside!
Ingredients
Let's make some SOUP! You will need:
- Butter
- Onion
- Garlic
- Pumpkin puree
- Broth
- Coconut Milk
- Nutmeg
- Ginger
- Cinnamon
- Chile Powder
- Beans
- Pineapple
- Potato or Chicken
- Tomato
That is QUITE the ingredient list! This is definetely one of those dinners you make on Sunday and enjoy as an easy meal throughout the week!
Sides and Toppings
No good soup is without toppings and sides! Here are some of my suggestions!
Toppings
Top your soup with some delicious:
- Macadamia nuts
- Crushed tortilla chips
- Toasted coconut
Sides
Our favorite sides are:
- Rolls
- Chips
- Salad
- Sandwich
Storing
You can store the soup in an airtight container for several days or freeze it in an airtight container for several weeks. Note that the soup may separate when frozen because of the addition of the coconut milk.
Reheating
Just place your desired amount of soup in a bowl and reheat in the microwave in 20-30 second intervals until your desired temperature is reached.
Zupa Copycat Recipe Roundup!
Love deli style food? I have some more Zupa Copycat recipes!
Zupas Carribean Pumpkin Coconut Soup
Ingredients
- 2 tbsp butter or olive oil
- ¼-1/2 cup yellow onion finely diced
- 1 clove garlic minced
- 1 cup pumpkin puree
- 12 oz vegetable broth
- 12 oz regular coconut milk
- 12 oz lite coconut milk
- ½ tsp ground nutmeg
- ½ tsp ginger
- ½ tsp cinnamon
- ¼ tsp chile powder
- 12 oz can black beans drained and rinsed
- 6 oz pineapple tidbits
- 1 whole russet potato cooked and diced
- 12 oz petite diced tomatoes
- salt and pepper to taste
Instructions
- In a large saucepan, melt the butter over medium heat. Add the garlic and onion, cook until tender. Add the pumpkin, broth, coconut milk and spices and heat until boiling. Add in tomatoes, pineapple, potatoes and beans and cook until tomatoes become tender.Remove from heat and serve garnished with macadamias and coconut on top if desired.
Video
Notes
Sides and Toppings
No good soup is without toppings and sides! Here are some of my suggestions!Toppings
Top your soup with some delicious:- Macadamia nuts
- Crushed tortilla chips
- Toasted coconut
Sides
Our favorite sides are:- Rolls
- Chips
- Salad
- Sandwich
Reblogged this on lovelyseasonscomeandgo and commented:
worth a try
This sounds absolutely fantastic! I can't wait for Fall to roll around so that I can make this to warm up. 🙂