Creamy Coconut Pumpkin Soup
A velvety, warming bowl of comfort that perfectly balances the earthy sweetness of pumpkin with the rich, tropical creaminess of coconut milk.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1 sugar pumpkin or butternut squash (approx. 2 lbs/900g), peeled, seeded, and cubed
- •3 cups vegetable broth
- •1 can (13.5 oz/400ml) full-fat coconut milk
- •1 teaspoon ground turmeric
- •1/2 teaspoon ground cinnamon
- •1 tablespoon lime juice
- •Salt and black pepper to taste
- •Fresh cilantro or toasted pumpkin seeds for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
- 2
Add the garlic and ginger, cooking for another minute until fragrant.
- 3
Stir in the cubed pumpkin, turmeric, and cinnamon, coating the vegetables thoroughly with the aromatics.
- 4
Pour in the vegetable broth, bring to a boil, then reduce heat to low and simmer covered for 20 minutes or until the pumpkin is fork-tender.
- 5
Remove from heat and use an immersion blender to process the soup until completely smooth and creamy.
- 6
Stir in the coconut milk and lime juice, then return to low heat for 2-3 minutes to warm through without boiling.
- 7
Season with salt and pepper to taste, then ladle into bowls and garnish with cilantro or pumpkin seeds before serving.
💡 Chef tips
- For a deeper flavor, roast the cubed pumpkin in the oven at 400°F (200°C) for 20 minutes before adding it to the pot.
- This soup freezes beautifully for up to 3 months; just reheat gently on the stovetop.
- If you prefer a thinner consistency, add an extra half-cup of vegetable broth until you reach your desired texture.
✅ How it should turn out
The finished soup should be a vibrant golden-orange color with a silky, luxurious texture and a fragrant aroma that highlights the warmth of ginger and the creaminess of coconut.