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Pumpkin soup with coconut milk brings a cozy, creamy warmth with fresh ginger, Thai chili paste, and a touch of lime. It’s an easy, one-pot recipe that’s perfect for those chilly nights.
Here is Why This Pumpkin Coconut Soup Recipe Works
Super Simple Ingredients: No need for a pantry overhaul—most of these ingredients are probably already in your kitchen!
Creamy and Cozy: The coconut milk and pumpkin combo make it silky smooth, perfect for warming up on those chilly nights.
A Hint of Heat: Thai chili paste adds just the right kick without overpowering the pumpkin’s natural sweetness.
Blender-Friendly: Minimal mess and easy blending mean you get from stove to bowl without the fuss.
The Ingredients
Pantry: Olive oil, chicken stock, tomato paste, canned pumpkin, coconut cream, coconut milk
Spices and Seasonings: Salt, pepper, red pepper flakes
Condiments: Thai roasted red chili paste
Produce: Onion, fresh ginger, garlic, fresh lime
Variations
Curried Coconut Pumpkin Soup: Stir in 1 teaspoon of curry powder and a pinch of turmeric, then garnish with roasted chickpeas.
Pumpkin Ginger Carrot Soup: Add two large carrots (peeled and chopped), along with a pinch of ground cinnamon. Top with toasted pumpkin seeds.
Spicy Pumpkin Lime Soup: Double the Thai chili paste and add an extra splash of lime juice.
Tips for Success
- If your blender is smaller, blend the soup in batches.
- When blending hot soup, fill the blender only halfway and hold down the lid with a kitchen towel to prevent splatters and spills.
- Start with a small amount of Thai chili paste and add more if you like extra heat.
- Don’t Skip the Lime. A squeeze of fresh lime juice brightens up the soup and balances the creamy coconut, so add it just before serving.
Storage
Refrigerate: Store in the fridge for up to 3 days.
Freeze: For longer storage, freeze the soup in airtight containers for up to 6 months. Leave a bit of room in the container for expansion. Thaw in the refrigerator overnight before reheating.
Reheating: Once thawed, reheat the soup gently on the stovetop over low to medium heat, stirring occasionally.
Creamy Pumpkin Soup
This creamy pumpkin soup with coconut milk is the ultimate cozy-up dish—just the right amount of spice, loads of comforting flavor, and a breeze to make.
More Soup Recipes
- Instant Pot rice and mushroom soup
- Sweet potato sage soup
- Vegetable and lamb soup
- Lemon broccoli soup
- Thai butternut squash soup
- Lentil turkey soup
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
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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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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?
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.
Thank you! No, Coco Lopez is not pure at all … i just wanted to make sure you weren’t referring to anything like that. i will look for the cream in the Asian section.