Spiced Pumpkin Soup with Coconut Milk
- Appetizers & Snacks, Autumn, Holidays & Seasonal, Main Dishes, Soups & Stews
This pumpkin soup is quick and easy to make and an ideal recipe for the gloomy season of autumn. Its creamy texture and warm spices like ginger, turmeric, curry, and coriander as well as the delicate sweetness of coconut makes this soup an absolute comfort dish.
When autumn comes around, it’s time for pumpkin recipes! You can enjoy pumpkin soup in a variety of ways. My version of pumpkin soup has a slight Asian touch to it by adding spices and coconut milk. However, if you don’t like coconut, you can replace it with cream or simply add more broth to reach the preferred consistency. The same goes for the spices. For me, the balance between the spices, the subtle heat from the ginger and the sweetness of the coconut milk make this soup the perfect comfort dish for gloomy autumn days.
Ingredients you will need for this recipe:
- pumpkin Hokkaido | 800 g – 1000 g
- carrots | 3
- onions | 1 large
- garlic | 2 cloves
- ginger
- vegetable broth | 1 liter
- coconut milk | 200 ml
- curry powder | 1 teaspoon
- coriander | 1 teaspoon
- turmeric | 1 teaspoon
- salt & pepper
- pumpkin seeds | to garnish
- pumpkin seed oil | to garnish
How to make Spiced Pumpkin Soup:
(1) Prepare the ingredients
Wash, deseed and chop about 800 g – 1000 g of Hokkaido pumpkin into chunks. Peel and roughly chop 3 carrots into chunks. Roughly dice 1 large onion and 2 cloves of garlic, and peel and cut 2-3 cm of ginger into thin slices.
(2) Making the soup
In a large pot, sauté the onion and garlic in some olive oil on medium to high heat, until they become translucent. Then add the ginger and sauté, until the aroma releases.
Add the carrots and pumpkin chunks and give it a good stir to evenly combine the ingredients and let it sauté for 3 – 5 minutes, stirring from time to time, so they don’t stick to the bottom of the pot.
Add 1 liter of vegetable broth, until the pumpkin is covered. Let it cook on medium heat, until the pumpkin has softened, which takes about 15 min.
Take the pot off the heat and blend the soup, until it becomes smooth by using a hand/stick blender. Put the soup back over medium heat, add 200 ml coconut milk, 1 tsp curry powder, 1 tsp coriander, 1 tsp turmeric. Stir, until everything is well combined, salt and pepper to taste.
(3) Garnish the soup and serve
Roast the pumpkin seeds in a frying pan without oil on medium to high heat, until they become aromatic and start to crackle.
Serve the soup hot and garnish with roasted pumpkin seeds, a drizzle of pumpkin seed oil and coconut milk. Enjoy!
Recipe Notes:
Substitute Ingredients: If you don’t like coconut, you can replace it with cream or simply add more broth to reach the preferred consistency. The same goes for the spices, you can leave out the spices to your liking.
Storage: Stored in the fridge in an airtight container, the soup can last up to 3 – 4 days. It actually tastes even better the next day, so you can also prepare this soup the day before.
Spiced Pumpkin Soup with Coconut Milk
Course: Appetizers & Snacks, Soups & Stews, Main DishesDifficulty: Easy4
servings10
minutes30
minutes40
minutesThis pumpkin soup is quick and easy to make and an ideal recipe for the gloomy season of autumn. Its creamy texture and warm spices like ginger, turmeric, curry, and coriander as well as the delicate sweetness of coconut makes this soup an absolute comfort dish.
Ingredients
800 g - 1000 g pumpkin Hokkaido
3 carrots
1 large onion
2 cloves garlic
ginger | 2-3 cm piece
1 liter vegetable broth
200 ml coconut milk
1 teaspoon curry powder
1 teaspoon coriander | ground
1 teaspoon turmeric
salt & pepper
pumpkin seeds | to garnish
pumpkin seed oil | to garnish
Directions
Prepare the ingredients
Wash, deseed and chop about 800 g - 1000 g of Hokkaido pumpkin into chunks. Peel and roughly chop 3 carrots into chunks. Roughly dice 1 large onion and 2 cloves of garlic, and peel and cut 2-3 cm of ginger into thin slices.
Making the soup
In a large pot, sauté the onion and garlic in some olive oil on medium to high heat, until they become translucent. Then add the ginger and sauté, until the aroma releases.
Add the carrots and pumpkin chunks and give it a good stir to evenly combine the ingredients and let it sauté for 3 - 5 minutes, stirring from time to time, so they don't stick to the bottom of the pot.
Add 1 liter of vegetable broth, until the pumpkin is covered. Let it cook on medium heat, until the pumpkin has softened, which takes about 15 min.
Take the pot off the heat and blend the soup, until it becomes smooth by using a hand/stick blender. Put the soup back over medium heat, add 200 ml coconut milk, 1 tsp curry powder, 1 tsp coriander, 1 tsp turmeric. Stir, until everything is well combined, salt and pepper to taste.
Garnish the soup and serve
Roast the pumpkin seeds in a frying pan without oil on medium to high heat, until they become aromatic and start to crackle.
Serve the soup hot and garnish with roasted pumpkin seeds, a drizzle of pumpkin seed oil and coconut milk. Enjoy!
Notes
- Substitute Ingredients: If you don't like coconut, you can replace it with cream or simply add more broth to reach the preferred consistency. The same goes for the spices, you can leave out the spices to your liking.
- Storage: Stored in the fridge in an airtight container, the soup can last up to 3 - 4 days. It actually tastes even better the next day, so you can also prepare this soup the day before.
