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 roasted pumpkin puree and coconut milk. It also happens to be vegan! Do you need something quick that’s not only delicious but also good for you? This nourishing soup is for you!

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Two bowls with pumpkin soup decorated with feta, pumpkin seeds, and parsley. Slices of bread on the side.

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 forget to buy groceries or just don’t feel like cooking.

About this recipe

Pumpkin soup is a staple when autumn comes around. I can eat this soup on repeat during the cold months. It’s so delicious and 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 because it’s easier on my tummy. If you don’t have coconut milk on hand, you can definitely use regular heavy cream instead.

When pumpkin is in season, it makes sense to use fresh instead of canned. All you have to do is cut it into pieces and roast it until tender. Plus, you’ll most likely end up with some 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 until they are 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 works better for me.

The blend that I use consists of coriander, cinnamon, ginger, and cloves.

If you don’t have the Garam Masala blend, you can use some of the spices that it’s made with, like cinnamon, clove, cumin, and cardamom.

Bowl of pumpkin soup topped with pumpkin seeds and parsley leaf. Spoon inside the bowl. Pumpkin seeds around the bowl and a piece of parsley leaf. The corner of a yellow napkin peeking at the upper left corner. .

How to make pumpkin soup with coconut milk: step-by-step

Note! For exact measurements and directions, check the recipe card below.

Step 1: Saute the onions until golden. You want them slightly caramelized. This will add more flavor to the soup.

Chopped onion in a skillet.

Step 2: Add the spices and cook for a minute. Cooking the spices helps release more of their flavor.

Chopped onion and spices in a skillet.

Step 3: Add all the ingredients except the water or veggie stock to the blender. Blend until smooth.

Blender with liquid mixture in side.

Step 4: Transfer the soup to a pot and add the water or veggie stock.

Hand pouring water into a pot with pumpkin soup.

Step 5: Cook for about 15 minutes on low to medium heat. Stir frequently so it doesn’t stick to the bottom.

A pot with pumpkin soup in it and a wooden spoon.

Serve hot with a side of delicious sourdough bread or crostini. I like topping it off with some crumbled feta cheese, which compliments the sweetness of the pumpkin and coconut milk; toasted pumpkin seeds, which add crunchiness; and some fresh herbs for a touch of brightness.

Bowl of pumpkin soup with feta, pumpkin seeds, and fresh parsley leaf on top. Slices of bread on the side.

Storage and reheating

Allow the pumpkin soup to cool to room temperature after cooking. This helps prevent condensation in the storage container, which can lead to spoilage. Use airtight containers, such as plastic or glass containers with a tight-fitting lid.

If you plan to consume the soup within a few days, store it in the refrigerator. Pumpkin soup is typically safe to eat for about 3-4 days when refrigerated at 40°F (4°C) or below.

If you want to store the soup for an extended period, consider freezing it. Leave some room in the container for the soup to expand as it freezes. Pumpkin soup can be safely frozen for up to 2-3 months.

If you freeze the soup, transfer it to the refrigerator and allow it to thaw overnight. You can also use the defrost function on your microwave.

FAQ

What to serve with pumpkin soup?

Pumpkin soup pairs well with crusty bread, crostini, croutons, salads, or even a grilled cheese sandwich. It’s often served as an appetizer or as part of a light lunch or dinner.

Can I make pumpkin soup in advance for a special occasion?

Yes, pumpkin soup is a great option for preparing in advance for special occasions. You can make it a day or two ahead of time and store it in the refrigerator. Reheat it just before serving.

How to cook pumpkin for soup?

To make homemade pumpkin puree, slice the pumpkin in half or quarters depending on the size, take the seeds out, and place on a parchment paper lined baking tray facing inside down. Bake at 350F (180C) until soft and you can easily insert a fork.

More delicious recipes to try!

THE BEST SPLIT PEA VEGETABLE SOUP – This soup is another favorite of mine. It’s packed with yummy veggies and creamy yellow split peas. It also happens to be vegan, but packed with flavor and good for you too!

PUMPKIN BUNS FILLED WITH HOMEMADE PUMPKIN JAM – These pumpkin buns filled with pumpkin jam are fluffy, soft, and super delicious! They are like clouds filled with comfort, great for breakfast, a lunch box, or a cup of coffee

PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH – Ideal for breakfast or an afternoon snack with a cup of hot tea. You don’t want to skip this one!

PUMPKIN JAM MADE WITH HONEY AND SPICES – This easy Pumpkin jam is a great addition to have when fall comes around. It’s perfect on toast, with pancakes, crepes, or in any baking recipe

Overhead shot of a bowl of pumpkin soup with feta, pumpkin seeds, and fresh parsley leaf on top.

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this. 

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Video: Pumpkin soup

Two bowls with Pumpkin soup made with coconut milk garnished with pumpkin seeds and parsley leaf at the center. Pumpkin seeds scattered around the bowls. Yellow napkin with a spoon on it at the left side next to one of the bowls.

EASY AND NOURISHING PUMPKIN SOUP WITH COCONUT MILK

5
AuthorMilena M
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 roasted pumpkin puree and coconut milk.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time25 minutes
Servings6 people

Ingredients
  

  • 2 tbsp Olive oil, or Ghee
  • 1 Chopped onion, medium size
  • 2-4 Chopped garlic cloves
  • 1/2 t Turmeric powder
  • 1 t Garam Masala
  • 800 g Pumpkin puree, 3 cups
  • 400 ml Coconut milk, 1 Can, or heavy cream
  • Salt and black pepper to taste
  • 1 tbsp Honey, or Maple syrup (optional)
  • 1.5 inch Fresh Ginger, 4cm
  • 400 ml Water or Veggie stock

Instructions

  1. Add olive oil to a skillet and turn the stove on medium heat.
  2. When hot, add the chopped onion and cook until it starts to brown.
  3. Add the garlic, turmeric powder, and garam masala. Cook for a minute letting the spices release their aroma. Remove from the heat.
    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.
  4. Add the pumpkin puree and the rest of the ingredients to a blender, except the water/veggie stock. Blend until creamy.
  5. Transfer it to a pot, and the water/veggie stock and cook on low to medium heat for about 15 minutes, steering frequently so it doesn't stick to the bottom. Taste the soup while it is cooking, add more seasoning if needed.
  6. When ready, serve as is, or with some crumbled feta on top, sprinkle pumpkin seeds and fresh herbs, or add a dash of cream. Enjoy!

Notes

  • Baking the pumpkin:
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 facing inside down on a baking tray lined with parchment paper. Bake for about 20 minutes or until tender. Poke with a fork to check for readiness.
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.
  • 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.
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