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.

Overhead view of pumpkin soup with coconut milk.

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.

A blender filled with pumpkin coconut soup.

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

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

Perfect for any chilly autumn day, this homemade coconut Pumpkin Soup 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.

5 from 14 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 220kcal

Author: Pat Nyswonger

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.

Recommended Products

Huy Fong Sambal Oelek Ground Fresh Chili Paste (Large 18 oz Jars) 2 Pack

Nutrition

5 from 14 votes (14 ratings without comment)

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.