This pumpkin soup with coconut milk is creamy, mildly spiced, and easy to make in one pot. Made with fresh pumpkin, carrot, warm spices, and full-fat coconut milk, it is ready in about 45 minutes on the stovetop.
I make this pumpkin soup without cream by using coconut milk instead. It gives the soup a smooth, creamy texture and mild richness without making it heavy.
I use a little homemade allspice powder along with cumin and black pepper. It gives the soup a warm, aromatic flavor without making it spicy. The carrot also adds a little natural sweetness, which works really well with the pumpkin.
This creamy pumpkin soup is easy to make on a chilly evening, a fall or winter dinner, or a Thanksgiving meal. If you love soup recipes, try my Thai red curry chicken soup and Italian Minestrone recipe next.
Quick Look: Pumpkin Soup with Coconut Milk
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: ~313 kcal per serving (based on nutrition panel)
- Cook Method: Sauté onion, garlic, and ginger → add pumpkin and carrot → add stock and spices → simmer until soft on stovetop → blend until smooth → stir in coconut milk → serve warm.
- Spice Level: Mild
- Flavor Profile: Warm and cozy with a hint of spice
- Difficulty: Easy, perfect for a quick or weekend dinner
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Disclaimer: AI summaries may contain errors. Please check the original Pumpkin Soup with Coconut Milk recipe for accurate steps.
Why this pumpkin soup with coconut milk works?
- Creamy without heavy cream: Coconut milk gives the soup a smooth, creamy texture.
- Made with fresh pumpkin: Fresh pumpkin gives the soup natural sweetness and a lovely orange color.
- Easy one-pot recipe: Everything is cooked in one pot before blending.
- Mildly spiced: Onion, garlic, ginger, black pepper, cumin, and allspice add warmth without making the soup spicy.
- Easy to customize: You can use butternut squash or canned pumpkin when fresh pumpkin is not available.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Pumpkin: I recommend sugar pie pumpkin because it is naturally sweet and has smooth, creamy flesh when cooked. You can also use butternut squash, kabocha squash, or canned pumpkin puree.
- Coconut milk: I use full-fat coconut milk because it makes the soup creamy and adds mild richness without heavy cream. It also works really well with the natural sweetness of pumpkin. Stir it in towards the end and simmer gently for 1-2 minutes. Do not boil the soup for a long time after adding coconut milk.
- Carrot: Adds natural sweetness and helps make the soup creamy. Skip if you don't have it. The soup still tastes good.
- Onion, garlic & ginger: These add lovely depth and aroma to this pumpkin soup recipe.
- Vegetable stock: Adds a rich flavor. If you don't have it, plain water works just as well. If you are using plain water, consider adding a stock cube or bouillon cube for taste.
- Oil: I used coconut oil, but you can substitute olive oil or any vegetable oil that you use for cooking. This creamy pumpkin soup is vegan.
- Allspice powder: I used my homemade powder. It is a blend of cinnamon, cloves, and nutmeg in equal quantity. You can use store-bought powder too.
- Red pepper flakes: Add for a little spice. Skip if you prefer it mild.
How to make Pumpkin Soup with Coconut Milk
Step 1: Heat 2 teaspoons of coconut oil in a pan over low heat. Add chopped garlic, ginger, and onion. Sauté over medium heat until the onions turn soft and translucent.
Step 2: Add chopped pumpkin and carrot pieces. Stir-fry them until you see light brown spots on the pumpkin.
Step 3: Mix in black pepper, salt, red pepper flakes, allspice powder, and ground cumin. Stir well, then pour in vegetable stock. Cover and cook until the vegetables become soft.
Step 4: Remove from the heat and let it cool slightly. Strain the cooked pumpkin and carrot, reserving the cooking liquid. Blend the vegetables until smooth. I find this gives the soup a smoother texture and makes it easier to blend.
Step 5: Return the puree to the pan along with the reserved liquid. Mix well and bring to a gentle simmer. Add coconut milk and let the soup simmer for 1-2 minutes.
Step 6: Taste the soup and adjust salt or pepper if needed. Serve hot, topped with a few roasted pumpkin seeds on top.
Tips to make Creamy Pumpkin Soup
- Brown the pumpkin until you see light brown or slightly dark spots. This brings out its natural sweetness and gives the soup a deeper flavor.
- Use an immersion blender to blend the soup. If you don't have one, let the soup cool slightly, then blend it in batches in a regular blender.
- I use homemade allspice powder. If using store-bought, start with ¼ teaspoon and adjust to taste.
Recipe FAQs
Yes. Coconut milk is a good substitute for heavy cream in pumpkin soup. I recommend using full-fat coconut milk for the creamiest texture. Add it towards the end of cooking and simmer gently for 1-2 minutes.
Yes, you can use canned pumpkin puree instead of fresh pumpkin. Since canned pumpkin is already cooked, add it after sautéing the onion, garlic, and ginger, then add the vegetable stock and spices and simmer before blending.
Yes, if you don't have coconut milk, you can use unsweetened oat milk, cashew cream, or another unsweetened plant-based cream for a dairy-free version. For a richer soup, you can use dairy heavy cream, but the soup will no longer be dairy-free.
Yes, you can freeze pumpkin soup with coconut milk. Let the soup cool completely, transfer it to freezer-safe containers, and freeze. Thaw it in the refrigerator and reheat gently on the stovetop, stirring well before serving.
Yes, thaw it well. Then proceed with the recipe steps. Reduce the quantity of broth in the recipe. Add more broth as needed while simmering the soup.
Recipe Card
Pumpkin Soup with Coconut Milk
Equipment
- Heavy bottom pot
Ingredients
- 1 small sugar pie pumpkin (3 lbs) (1.3 kg)
- ½ cup full-fat coconut milk
- 1 small carrot, peeled and chopped
- 2 teaspoon oil (coconut oil or olive oil)
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- 1 onion, small size, chopped
- ½ teaspoon ground black pepper
- salt to taste
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon allspice powder (add more as per taste) (for homemade recipe - refer notes)
- ¼ teaspoon cumin powder
- 5 cups vegetable broth
Instructions
- Heat oil in a pan over low heat. Add chopped garlic, ginger, and onion. Sauté on medium heat until the onions turn soft and translucent.2 tsp oil, 1 tsp garlic,, 1 tsp ginger,, 1 onion,
- Add peeled and chopped pumpkin and carrot pieces. Stir-fry the pumpkin until you see light brown or slightly dark spots. This brings out its natural sweetness and gives the soup a deeper flavor.1 small sugar pie pumpkin (3 lbs), 1 small carrot,
- Mix in black pepper, salt, red pepper flakes, allspice powder, and ground cumin. Stir well, then pour in vegetable stock. Cover and cook until the vegetables become soft.½ tsp ground black pepper , salt to taste, ¼ tsp red pepper flakes (optional), ¼ tsp allspice powder (add more as per taste), ¼ tsp cumin powder, 5 cups vegetable broth
- Remove from the heat and let it cool slightly. Strain the cooked pumpkin and carrot, reserving the cooking liquid. Blend the vegetables until smooth. I find this gives the soup a smoother texture and makes it easier to blend.
- Return the puree to the pan along with the reserved liquid. Mix well and bring to a gentle simmer. Add coconut milk and let the soup simmer for 1-2 minutes.½ cup full-fat coconut milk
- Taste the soup and adjust the salt or pepper if needed. Serve hot, topped with roasted pumpkin seeds.
Notes
- I have used homemade allspice powder. It is a blend of 1 tablespoon of ground cinnamon, 1 tablespoon of ground cloves, and 1 tablespoon of ground nutmeg.
- Roast the pumpkin until you see light brown or black spots. That step brings out the best flavor in this soup recipe.
- Use an immersion blender to blend the soup. If you don't have one, let the soup cool slightly, then blend it in batches in a regular blender. Be careful, as hot soup can splash.
- I added homemade allspice powder. If you are adding store-bought, then add as per taste. Start with ¼ teaspoon and adjust as per taste.
- Carrots add a natural sweetness and give the soup a bright orange color. Skip if you do not have it. The soup still tastes great.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I’ve made this pumpkin soup so many times, and every single bowl is creamy, comforting, and easy to make. You’ll be amazed at how a few simple ingredients can turn into something so delicious and cozy.