Spiced Taro and Coconut Soup with Toasted Tiki Seeds

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A comforting bowl of creamy taro coconut soup accented with warm spices and finished with toasted pumpkin seeds for crunch. This Asian Fusion-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs taro root, peeled and diced, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb taro root, peeled and diced
• 2 cups coconut milk
• 2 cups vegetable broth
• 1/2 cup yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup pumpkin seeds
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4-5 minutes until fragrant and translucent.
2. Step 2: Add 1 lb peeled and diced taro root, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg, stirring to coat the taro with spices.
3. Step 3: Pour in 2 cups coconut milk and 2 cups vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes until taro is very tender.
4. Step 4: Meanwhile, toast 1/4 cup pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
5. Step 5: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
6. Step 6: Ladle soup into bowls and garnish with toasted pumpkin seeds and 2 tbsp chopped fresh cilantro for a warm, tropical finish.