pumpkin and coconut milk soup recipe

Written ByJenny Smyth Posted on
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The Best pumpkin and coconut milk soup recipe

Pumpkin and coconut milk soup is a recipe that has become a staple in my kitchen, especially during the fall and winter months. The combination of creamy coconut milk and earthy pumpkin creates a velvety soup that is both comforting and nourishing.

My family loves it because it’s easy to make and has a rich, satisfying flavor that everyone enjoys. It’s perfect for a cozy night in or for a family gathering.

The health benefits of this soup are also a big plus. Pumpkin is packed with vitamin A and fiber, while coconut milk adds healthy fats.

This soup is not only delicious but also good for you, making it a win-win for mealtime. The aroma that fills the kitchen while it’s cooking is amazing.

It has a warm, spicy scent that comes from the blend of aromatic spices and the coconut milk. It’s a great recipe for those who enjoy a hearty, flavorful soup.

Pumpkin and Coconut Milk Soup

4.6 from 1725 votes

This Pumpkin and Coconut Milk Soup is a creamy and comforting dish perfect for fall and winter. It’s easy to make and packed with flavor, making it a favorite in my household.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 large onion, chopped
2 cloves garlic, minced
1 large pumpkin, peeled and diced
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onion and sauté until translucent, about 5 minutes.
3Add the minced garlic and cook for another 1 minute until fragrant.
4Add the diced pumpkin to the pot and stir to combine with the onion and garlic.
5Pour in the coconut milk and vegetable broth.
6Stir in the salt, black pepper, cumin, cinnamon, ginger, and turmeric.
7Bring the soup to a boil, then reduce the heat to medium-low.
8Let it simmer for about 20-25 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
9Use an immersion blender to puree the soup until smooth.
10If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and puree in batches.
11Return the soup to the pot if you used a regular blender.
12Taste and adjust the seasoning if needed.
13Serve the soup hot, garnished with a dollop of coconut cream or a sprinkle of chopped fresh herbs if desired.

🔧Equipment

Large pot
Wooden spoon
Immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 18g❤️Cholesterol: 20mg🧂Sodium: 1200mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 7g

📝Notes

Tips: For a spicier soup, add a pinch of cayenne pepper. You can also add other vegetables like carrots or sweet potatoes for extra flavor and nutrition.

Watch Video Of How Pumpkin and Coconut Milk Soup Works

This pumpkin and coconut milk soup is always a good idea for any occasion. It’s a hearty, comforting dish that’s perfect for family gatherings or a cozy night in.

I often make a big batch and freeze individual portions for quick and easy meals throughout the week. It reheats well and the flavor only deepens over time.

The soup pairs well with crusty bread, grilled cheese sandwiches, or a simple green salad. It’s a versatile dish that can be enjoyed in many different ways.

This soup is a great way to use up seasonal pumpkins and it’s a dish that the whole family will enjoy.

❓ Frequently Asked Questions About Pumpkin and Coconut Milk Soup

1. Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin puree instead of fresh pumpkin. If you use canned pumpkin, you can skip the step of dicing and cooking the pumpkin and add it directly to the pot with the coconut milk and broth.

2. Can I make this soup vegan?

Yes, this soup can easily be made vegan by using plant-based butter or olive oil instead of regular butter and coconut milk instead of coconut cream.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months.

4. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Use an immersion blender to puree the soup before serving.

5. Can I add other spices to the soup?

Yes, you can customize the spices in this soup to your liking. Some great additions include nutmeg, paprika, or even a pinch of cayenne pepper for heat. Feel free to experiment with different spice combinations to make the soup your own.

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