Perfect for any chilly autumn day, this homemade Pumpkin Soup with Coconut Milk is sure to warm you from head to toe. With savory aromatics like onion and garlic as well as flavorful spices such as ginger.
All combined with the sweetness of roasted diced pumpkins simmered in creamy luscious coconut milk – it’s no wonder that people are raving about this comforting bowl of goodness.
Why This Pumpkin Soup Recipe Works
The cool autumn days are bringing us heaps of large, orange pumpkins and squash. Bushels of apples are on display filling the air with their fragrance. It is a time of the year that just says hot soups, chowders, and chili.
If you are looking for a fast soup recipe for lunch and are not calorie-shy then this rich, creamy, pumpkin soup is just for you.
- Easy to make. This soup can be made in just 30 minutes, so it’s perfect for a weeknight meal.
- Delicious. The creamy pumpkin and the rich coconut milk make for a flavor combination that is both comforting and satisfying.
- Perfect for fall. The flavors of pumpkin and coconut are reminiscent of autumn, making this soup the perfect way to warm up on a cold day.
Pumpkin Coconut Soup Ingredients
With just a few ingredients this delicious combination of roasted pumpkins and creamy coconut milk takes comfort food to it next level. Not only is this soup super easy to make, but it also requires very few ingredients yet still packs so much flavor!
- Onion – Chopped.
- Tomato Paste – Adds depth of flavor. Get the squeeze tube variety and you don’t have a partial can to save in the refrigerator!
- Canned pumpkin puree – This is why it is so fast and easy to make this pumpkin soup but you can use fresh pumpkin if you want.
- Fresh ginger – Grated. If you store your fresh ginger in the freezer, grating it is easier than fresh! And, it won’t sit around and get moldy!
- Garlic – Fresh, peeled and minced.
- Chicken stock -You can use vegetable stock if you want.
- Coconut milk – I use full fat to keep the soup extra creamy and decadent but you can switch it up for low-fat coconut milk.
- Coconut cream – Not the sweetened Cream of Coconut in the cocktail mix section of the grocery (it’s more like a sugary sauce), but real canned coconut cream. It adds extra creaminess and rich flavor that compliments the pumpkin.
- Thai chili paste: this one is a must it adds some heat to the pumpkin soup?
Full ingredient amounts and directions for the pumpkin soup are in the recipe card below.
How To Make Pumpkin Coconut Soup
As the chill of autumn sets in, it’s time to cozy up to a delicious, comforting bowl of pumpkin soup. This recipe combines fresh and creamy pumpkins with luscious coconut milk for an indulgent yet healthy meal.
Whip up this tasty dish in just minutes for the perfect way to warm your chilly nights. So grab your favorite soup pot and let’s get cooking!!
- Cook the onions until soft and translucent, do not brown them.
- Add tomato paste, pumpkin, ginger, garlic and broth. Combine until thoroughly heated but not boiling.
- Pour the pumpkin soup into the blender container and add the Thai red chili paste.
- Process on the lowest speed of blender while gradually increasing to high speed.
- Blend for 25 seconds, season with salt and pepper, add additional chili paste according to your specific taste.
- Transfer the soup back into the soup pot and whisk in the coconut milk and cream. Simmer on low heat until the pumpkin soup is hot and ready to serve then stir in the lime juice. Ladle into serving bowls, garnish and serve.
Serving Suggestions
Fall has arrived and it’s soup season. This easy pumpkin soup has a nice spiciness to it which is well balanced with a creamy deliciousness.
Make it a meal by serving it with a side salad or and crusty bread:
- Texas Toast Garlic Bread
- Arugula Burrata Salad
- Jalapeno Cheddar Cornbread
- Broccoli Kale Salad a Crunchy Slaw Delight
- 22 Easy Artisan Yeast Breads
Full ingredient amounts and directions for the pumpkin soup are in the recipe card below.
Other Fall Pumpkin Recipes You Might Love
- Pumpkin and Pork Stew
- No Bake Pumpkin Cheesecake Bars
- Butterscotch Pumpkin Oatmeal Cookies
- How to Roast Pumpkin Seeds
- Pumpkin Mousse
Substitutions and Variations
Here are a few substitutions and variations when making this pumpkin soup recipe:
- You can substitute butternut squash for the pumpkin in this recipe.
- You can also use any type of milk you like in this soup.
Storage Options
- This pumpkin soup soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for up to 3 months.
- To reheat the soup, thaw it overnight in the refrigerator and then heat it in a saucepan over medium heat, or in the microwave, until warmed through.
Helpful Tools
Here are some items to help you make this creamy pumpkin soup. Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on.
Some pieces of equipment you may find helpful when making this creamy pumpkin soup.
Tips For Success
Ready to make your pumpkin soup a standout dish? The beauty of this recipe is its versatility. The coconut milk adds a rich creaminess that goes well with a variety of add-ins.
- Garnish with a dollop of sour cream, pumpkin seeds, or fresh herbs.
- Serve with crusty bread or crackers.
- Add a splash of maple syrup or honey for sweetness.
- Use your favorite spices to customize the flavor of the soup.
- Spice to Taste: Feel free to adjust the amount of Thai Roasted Red Chili Paste to your own heat preference. Start small—you can always add more to the pumpkin soup later!
- Watch Your Salt: If you’re using store-bought chicken broth, be cautious with additional salt until you’ve tasted the soup—some stocks are already quite salty.
- Last-Minute Lime: Adding lime juice at the end helps to preserve its fresh, zesty flavor, so try not to skip this step.
More Soup Recipes
What’s more comforting than a bowl of piping hot soup? We have more soup recipes that are as nourishing as they are delicious.
- Instant Pot rice and mushroom soup
- Sweet potato sage soup
- Vegetable and lamb soup
- Lemon broccoli soup
- Roasted red beet soup
- Thai butternut squash soup
- Lentil turkey soup
- Beef barley soup slow cooker
Frequently Asked Questions
You can use either a cooked fresh pumpkin or a large can of pumpkin puree in this soup. If you decide to use the fresh pumpkin I would suggest roasting it.
For enough pumpkin puree to equal a 29-ounce can of pumpkin you will need to roast a 4 or 4-1/2-pound pumpkin for this soup.
Coconut cream is an unsweetened and very thick natural product sold in cans, similar to coconut milk; cream of coconut is very sweet with a syrupy texture and usually sold in squeeze bottles.
More Recipes You Will Love
Why not complement your soup journey with some of our other recipes? From the umami richness of Miso Teriyaki Black Cod to the seasonal delight of Pumpkin Chocolate Chip Muffins, these recipes will elevate any mealtime.
- Miso Teriyaki Black Cod
- Smoked Salmon Torta
- Pumpkin Chocolate Chip Muffins
- Butternut squash farro risotto
Check out our soup cookbook. It is filled with wholesome and hearty soups. Each soup recipe is from scratch with real ingredients and filling enough to be enjoyed as a main-course meal.
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Pumpkin Soup with Coconut Milk
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 tablespoon tomato paste
- 1 large can of pumpkin 29 oz.
- 2 tablespoons grated fresh ginger
- 2 garlic cloves peeled and chopped
- 4 cups of chicken stock home made or canned
- ¼ teaspoon Thai Roasted Red Chili Paste
- 1 can coconut cream
- 1 can coconut milk
- 1 fresh lime juiced
- Salt and pepper to taste
- Red pepper flakes and cilantro sprigs for garnish
Instructions
- Add the olive oil into a heavy bottom soup pot set over medium heat and when it is hot add the chopped onion. Cook the onions until soft and translucent, do not brown them.
- Add tomato paste, pumpkin, ginger, garlic and broth. Combine until thoroughly heated but not boiling.
- Pour the mixture into the blender container and add the Thai red chili paste.
- Process on lowest speed of blender while gradually increasing to high speed.
- Blend for 30 seconds, season with salt and pepper, add additional chili paste according to your specific taste.
- Transfer the soup back into the soup pot and whisk in the coconut cream and coconut milk. Simmer on low heat until hot and ready to serve then stir in the lime juice. Ladle into serving bowls, garnish and serve.
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Notes
- A four-pound sugar pumpkin can be used in place of the canned pumpkin.
- Cut the pumpkin in half and scoop out and discard the seeds.
- Slice each pumpkin section into quarters, brush with olive oil and place on a rimmed baking sheet. Roast for 35 minutes or until the flesh is tender. When cool, scoop out the flesh and proceed with the recipe.
donna
Monday 17th of March 2014
this looks delicious! I was just wondering what coconut cream is ... can coconut butter be substituted for that? Is it that Coco Lopez stuff? Or just the fat skimmed off the top of coconut milk?
Pat
Tuesday 18th of March 2014
Hi, Donna, thanks for stopping by our site. This is a delicious soup with a lot of flavor....and calories from the coconut cream and milk. The difference between the coconut cream and the coconut milk is that the cream is much more thick and concentrated and the milk is about the same consistency as whole milk. You can purchase both the cream and the milk in the Asian section of most grocery stores. The brand that I usually purchase is Chaokoh, I am not familiar with the brand Coco Lopez but if it is pure coconut cream it will be fine.