Autumn is the best time for creamy, warming soups. That’s why I’m sharing the perfect recipe for this season: pumpkin soup with coconut milk, spiced up with cozy fall flavors like cinnamon, ginger, and chili. I recommend making a bigger batch right away so you can enjoy a healthy soup for a few evenings in a row. I definitely do!
As you cook the soup, it's essential to think about the base you're using. While many people use store-bought stock, I'd encourage you to prepare your own homemade vegetable stock. A homemade stock will undoubtedly enhance the flavour of your soup, and it won't contain any artificial enhancers or preservatives. Of course, you can buy good quality ready-made stock, so remember – always read the labels and choose wisely. 🙂
Which pumpkin is best for soup?
The good news is that any type of pumpkin or squash will work for this soup. So don’t spend too much time deciding – simply use whatever you have on hand. I most often use butternut squash, Hokkaido pumpkin or Muscat pumpkin, as they are easy to find and readily available in most shops during the autumn months. Depending on the type of pumpkin or squash you use, the consistency and colour of the soup may vary.
Can I make this soup without coconut milk?
You can replace the coconut milk with 12–18% cream, plant-based cream or an extra amount of stock. However, keep in mind that coconut milk gives the soup its characteristic, subtly sweet flavour.
What should I do if the pumpkin soup is too thick?
Gradually add a little hot stock or water and stir well. This makes it easy to adjust the consistency to your liking.
Pumpkin soup with coconut milk – what to serve it with?
For a contrast, try adding a crispy element to this dish. Toasted seeds or nuts, or crispy croutons are all great choices. If you're not aiming for a vegan soup, try sprinkling in a bit of crumbled feta cheese - it'll be delicious!
Pumpkin is not just for soup! Be sure to check out other dishes featuring pumpkin. It's an incredibly versatile vegetable that works in a range of dishes - from sweet to savoury. Discover more culinary inspiration.
- Hokkaido pumpkin cake | Gluten-free recipe
- Pumpkin and ricotta stuffed shells
- Butternut squash stew with coconut milk | Vegan
- Pumpkin smoothie with cinnamon | Quick recipe
Pumpkin and coconut milk soup
Ingredients
- 1 kg pumpkin
- 1 onion
- 200 ml coconut milk
- 200 ml vegetable stock
- ½ tsp cinnamon
- ½ tsp chilli
- ½ tsp ginger
- 1 tsp lemon juice
- 1 tsp oil
Instructions
- Preheat the oven to 180°C.
- Peel the pumpkin, remove the seeds and fibrous centre, then cut it into smaller pieces. Transfer the prepared pumpkin to an ovenproof dish and roast for 30-35 minutes, or until soft.
- In a small frying pan, heat the oil and then add the finely chopped onion. Fry on a low heat until the onion turns golden brown.
- Transfer the cooled onion and pumpkin to a blender. Add the remaining ingredients: broth, coconut milk, cinnamon, ginger, chilli and lemon juice. Blend thoroughly until you achieve a smooth, creamy consistency. If necessary, season with a pinch of salt.
- Pour the soup into a pot and heat it up. Serve the hot pumpkin soup with your favourite crispy accompaniment, like croutons or pumpkin seeds. Enjoy!
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