Pumpkin soup with coconut milk. There is nothing better than a bowl of cozy Pumpkin soup on a chilly day. This recipe is full of warming herbs and spices that are perfectly paired with the sweetness of a roasted pumpkin puree and coconut milk. It can easily be made vegan if you’d like. Do you need something quick that it’s not only delicious but also good for you? This nourishing soup is for you!
Pumpkin soup is like a staple when Autumn comes around. I can eat this soup on repeat during the cold months. It’s so delicious, nourishing, filled with yummy spices, and soothing ingredients. Quick, easy, and just perfect! I prefer to use coconut milk instead of regular cream for this recipe, not only for the flavor but also it’s easier on my tummy. If you don’t have coconut milk on hand you can definitely use regular heavy cream instead.
Ingredients for this Pumpkin soup with coconut cream
Pumpkin, of course!
Salt + Black Pepper
When the pumpkin is in season makes sense to use fresh instead of canned. All you have to do is cut it into pieces and roast till tender. Plus, you’ll most likely end up with extra roasted pumpkin, which you can use in other recipes or freeze for later. Once you have the pumpkin ready all you have to do is combine all the ingredients and blend them till creamy. Then cook for a few minutes and enjoy a bowl or two!
What is Garam Masala?
Garam Masala is a blend of spices used in Indian cuisine. There are different varieties of this blend, some are spicier than others, but you can use the one you prefer. I don’t usually like very spicy foods, so the milder version for me works better.
The blend that I use consists of coriander, cinnamon, ginger, and cloves.
If you don’t have Garam Masala blend you can use some of the spices that it’s made with like cinnamon, clove, cumin, cardamom.
How to make Pumpkin soup with coconut milk?
I love soups! And one of the reasons for that is because they are so easy to make. They are good for the tummy and you can make a big pot that can last you a few days. You can also freeze it and have it ready when you forgot to by groceries or just don’t feel like cooking.
First, I cut the pumpkin in half and take out the seeds. Then I cut it into smaller pieces and arrange them (inside facing up) on a baking tray lined with parchment paper. I don’t add anything else, no oil, water, or seasonings, just as is. Bake till tender, check with a fork for readiness.
While the pumpkin is baking saute the onion till golden brown, you want it to caramelize, this will add more flavor to the soup. When it starts to change color add the garlic, turmeric powder (if using fresh turmeric don’t sautee it, but add it to the blender later with the rest of the ingredients), and Garam Masala. Cooking the spices first helps to release more their flavor.
Take the baked pumpkin out of the oven and let it cool. Scoop out the meat, or peel the skin which comes off super easy. Add the pieces to a blender together with the rest of the ingredients. If you can’t fit everything at once, do it in two parts, as I did. Blend till smooth. Then transfer to a pot and cook for about 30min on low to med. Stir from time to time so it doesn’t stick to the bottom.
More delicious recipe to try!
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THE BEST ZUCCHINI AND CHEESE MEAT PATTIES (KUFTE) – If you are looking for something else besides soup, these juicy, super tasty meat patties are just perfect. They go well with anything, salad, potatoes, rice, pasta. You can even freeze them and have them when needed. The added cheese and veggies make them extra flavorful and irresistible.
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Easy and Nourishing Pumpkin Soup with Coconut milk
- 820 g Pumpkin, cooked almost 4 cups
- 1 Onion medium size
- 400 ml Coconut milk 1 Can
- 2-4 Garlic cloves
- 1.5 inch Fresh Ginger or 1/2 t ginger powder 4cm
- 1/2 t Turmeric powder or 1.5 inch fresh
- 1 t Garam Masala
- 2 tbsp Olive oil
- 1 tbsp Honey or Maple syrup
- 400 ml Water or Veggie stock
- Salt and black pepper to taste.
- 2 tbsp Butter, Ghee, or Oil
- Preheat the oven to 350F(180C).
- Cut the pumpkin in half and scoop the seeds out using a spoon. If the pumpkin is big cut the halves into smaller pieces and place them inside up on a baking tray lined with parchment paper. Bake for about 20 minutes or till tender. Poke with a fork to check for readiness.
- While the pumpkin is baking cook the onion. Chop it and cook on a hot skillet with the butter or oil till golden brown. When the onion starts to change color add the garlic(chopped, or whole), ginger powder, turmeric powder, and Garam Masala. Cook for a few minutes letting the spices release their aroma. Note! If using fresh ginger or turmeric don't add it to the onion. Skip this step and add them straight to the blender with the rest of the ingredients.
- Once the pumpkin is baked remove the skin and take the needed amount for the recipe. The rest you can save for other recipes or freeze for later.Add the pumpkin and the rest of the ingredients to a blender. If you can't fit everything at once, do it in two or three batches. I did it in two. Blend till creamy. Transfer to a pot and cook on low to medium heat for about 30 minutes. Taste the soup while cooking if it needs more seasoning. Steer frequently so it doesn't stick to the bottom.
- When ready, serve as is, or sprinkle pumpkin seeds on top and fresh herbs, or a dash of cream. Enjoy!