Pumpkin Soup With Coconut Milk

Picture a bowl of creamy pumpkin soup with the exotic aroma of coconut milk wafting through your kitchen.

This delightful Thai-inspired dish is incredibly easy to prepare and offers a warm, comforting embrace with every spoonful.

Watch as the vibrant pumpkin melds with fragrant ginger and garlic, transforming into a velvety, savory delight.

Let’s bring this comforting and flavorful dish to life in your home today.

Kitchen Tools Required

• 1 large pot
• 1 blender or immersion blender
• 1 sharp knife
• 1 cutting board
• 1 wooden spoon

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 kilogram pumpkin, peeled and cubed
• 400 milliliters coconut milk
• 500 milliliters vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Cook & Prep Time

To efficiently manage your time while preparing Pumpkin Soup with Coconut Milk, here’s a suggested timeline:

1. Reading the Recipe (5 minutes)
   • Begin by reading through the entire recipe to familiarize yourself with the steps and ingredients required.
2. Prep Work (15 minutes)
   • 0:00 – 5:00: Gather all the ingredients and equipment.
   • 5:00 – 10:00: Chop the onion, mince the garlic and ginger.
   • 10:00 – 15:00: Peel and cube the pumpkin.
3. Cooking (30 minutes)
   • 15:00 – 20:00: Heat olive oil in the pot and sauté the onion until translucent.
   • 20:00 – 21:00: Add garlic and ginger, cooking until fragrant.
   • 21:00 – 22:00: Add the cubed pumpkin and stir with the aromatics.
   • 22:00 – 25:00: Pour in the coconut milk and vegetable broth, season with salt, pepper, and cinnamon.
   • 25:00 – 45:00: Bring to a boil, then reduce heat and simmer until the pumpkin is tender (20 minutes).
4. Cooling & Blending (10 minutes)
   • 45:00 – 50:00: Remove pot from heat and let it cool slightly.
   • 50:00 – 55:00: Blend the soup until smooth using a blender or immersion blender.
5. Final Touches (5 minutes)
   • 55:00 – 57:00: Stir in lime juice and adjust seasoning if necessary.
   • 57:00 – 60:00: Serve hot, garnished with fresh cilantro.
6. Resting Time (5 minutes)
   • Allow the soup to rest before serving, ensuring flavors meld together.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add cubed pumpkin and stir to combine with the aromatics.

Pour in coconut milk and vegetable broth, then season with salt, pepper, and cinnamon.

Bring the mixture to a boil, then reduce heat and simmer until pumpkin is tender, about 20 minutes.

Remove the pot from heat and let it cool slightly.

Carefully blend the soup until smooth using a blender or immersion blender.

Stir in lime juice and adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro.

Serving Tips

• Crusty Bread: Serve with a slice of warm, crusty bread to soak up the creamy soup.
• Toasted Pumpkin Seeds: Sprinkle on top for added crunch and a nutty flavor contrast.
• Drizzle of Coconut Cream: Add a swirl for extra richness and a decorative touch.
• Chili Flakes: For those who enjoy a bit of heat, a sprinkle of chili flakes can elevate the dish.
• Avocado Slices: Add creaminess and a vibrant color contrast with fresh avocado slices.

Storage

Store pumpkin soup with coconut milk in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup in portions for up to 3 months.

Freezing

To freeze pumpkin soup with coconut milk, allow it to cool completely.

Then transfer to airtight containers.

Leave some space for expansion.

Label and date the containers.

Freeze for up to 3 months.

Reheating

To reheat pumpkin soup with coconut milk, gently warm it on the stove over low heat.

Stir occasionally. Avoid boiling to preserve the creamy texture.

Alternatively, use a microwave on medium power.

Final Thoughts

Pumpkin soup with coconut milk is a delightful dish that combines the natural sweetness of pumpkin with the creamy richness of coconut milk.

The addition of ginger, garlic, and cinnamon adds a warm, aromatic flavor that elevates the soup to a comforting meal.

Garnishing with fresh cilantro and a splash of lime juice provides a revitalizing contrast, making it perfect for any occasion.

Enjoy this Thai-inspired soup as a starter or a light main course, and feel free to adjust the seasoning to your preference.

Frequently Asked Questions

Can I Use Canned Pumpkin Instead of Fresh Pumpkin for the Soup?

You can substitute canned pumpkin for fresh. Use 850 grams canned pumpkin to match the recipe’s quantity. Verify it’s pure pumpkin, not pie mix. Adjust cooking time since canned pumpkin’s already cooked, and blend for a smoother consistency.

What Can I Substitute for Coconut Milk if I Have a Nut Allergy?

You can substitute coconut milk with equal parts oat milk or soy milk to maintain creaminess without nuts. Ascertain the alternative milk is unsweetened to avoid altering the soup’s flavor profile. Adjust seasoning to taste if needed.

How Can I Make This Soup Spicier?

To spice up the soup, add 1-2 teaspoons of red curry paste or 1/4 teaspoon cayenne pepper. Sauté with the onions, garlic, and ginger for ideal heat distribution. Adjust to taste before serving.

Is It Possible to Make This Soup in a Slow Cooker?

Yes, you can use a slow cooker. Sauté onions, garlic, and ginger first. Combine all ingredients, except lime juice and cilantro, in the slow cooker. Cook on low for 6-8 hours. Blend, then add lime juice and garnish.

Can I Use Chicken Broth Instead of Vegetable Broth?

You can substitute chicken broth for vegetable broth in equal measure. This alteration may introduce a richer, savory profile. Confirm the chicken broth is low-sodium to control salt levels, allowing precise seasoning adjustments before serving.

Pumpkin Soup with Coconut Milk

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Thai

Servings 4 servings

Equipment

• 1 Large pot
• 1 Blender or immersion blender
• 1 sharp knife
• 1 Cutting board
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 kilogram pumpkin peeled and cubed
• 400 milliliters coconut milk
• 500 milliliters vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lime juice
• fresh cilantro for garnish

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until translucent, about 5 minutes.
• Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
• Add cubed pumpkin and stir to combine with the aromatics.
• Pour in coconut milk and vegetable broth, then season with salt, pepper, and cinnamon.
• Bring the mixture to a boil, then reduce heat and simmer until pumpkin is tender, about 20 minutes.
• Remove the pot from heat and let it cool slightly.
• Carefully blend the soup until smooth using a blender or immersion blender.
• Stir in lime juice and adjust seasoning if necessary.
• Serve hot, garnished with fresh cilantro.

Notes

For a richer flavor, consider roasting the pumpkin before adding it to the soup. This will enhance the sweetness and depth of flavor. Adjust the consistency of the soup by adding more vegetable broth if you prefer a thinner soup. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.