Pumpkin Soup with Coconut Milk

5 from 1 vote

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. Perfect for Thanksgiving, chilly evenings, or anytime you want a warm and comforting treat.

Prep Time10

Cook Time35

Total Time45

Course: Starter

Cuisine: American

Servings: people

Calories: 313kcal

Author: Preeti Nayak

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