Pumpkin Soup With Coconut Milk


This decadently creamy pumpkin soup is a perfect autumn dish. Adding coconut milk not only makes the soup taste delicious, it means that it's totally vegan, too.

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Pumpkin soup with coconut milk

Pumpkin is the quintessential autumn vegetable, with its inviting orange hue. In soup, it can sometimes be a little heavy and filling, but adding coconut milk lightens this pumpkin soup, making it deliciously creamy.

This pumpkin soup, with ginger and coconut milk, is spicy and full of flavour. Pumpkin seeds give it a satisfying "bite", which I think the soup really benefits from, as pumpkin itself has such a soft texture.

For this pumpkin soup, I used a peanut pumpkin from my vegetable garden, which is subtly sweet in flavour. You can basically use any kind of pumpkin (or squash) to make pumpkin soup.

Veronique van Ohmydish

Made by Véronique

Published at 2023-10-31, this recipe is for 8 people and takes 1 hour.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 27-11-2023

1 hour 8 people Soup
Pumpkin soup with coconut milk


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  • 1.5 kilograms of pumpkin
  • 1 red onion
  • 4 garlic cloves
  • 6 cm fresh ginger
  • 3 fresh turmeric, or 3 teaspoons ground turmeric
  • 1 litre vegetable stock
  • 400 ml coconut milk
  • 1 orange
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • Handful of pumpkin seeds
  • Fresh parsley, to garnish
Pumpkin soup with coconut milk ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • large saucepan with lid
  • blender or stick blender

Pumpkin Soup With Coconut Milk

1 hour 8 people Soup

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Preparation – 20 minutes

Peel the pumpkin, remove the seeds, then cut the pumpkin into chunks.

Peel the red onion and garlic cloves and chop quite finely. Peel the fresh ginger and turmeric and chop finely.

Pumpkin soup with coconut milk
Pumpkin soup with coconut milk

Finishing pumpkin soup with coconut milk – 40 minutes

Heat a splash of olive oil in a large saucepan and sauté the onion, garlic, ginger and turmeric for a few minutes.

Once the onion has turned translucent, add the pumpkin pieces and cook for a few more minutes. Add the spices and fry for a minute.

Pour in 1 litre of vegetable stock and bring to a boil. Turn down the heat and simmer for around 20 minutes. The exact cooking time depends on the size of the pumpkin chinks. Purée the soup; you can do this with a regular blender or a stick blender.

Grate the orange zest, squeeze out the juice, and add both to the soup along with 200 ml of coconut milk. Season to taste with salt, pepper, and more spices if desired.

Serve the soup with the remaining coconut milk, pumpkin seeds and a sprinkle of fresh parsley. Enjoy!

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Pumpkin Soup With Coconut Milk: frequently asked questions

What is the best pumpkin to use for this soup?

You can basically use any kind of pumpkin or squash to make this pumpkin soup. However, calabash or red kuri squash work particularly well for soup.

Larger pumpkin varieties can be used, but they often have a little less flavour than the smaller varieties.

Which vegetables pair well with pumpkin?

Pumpkin works well with many other kinds of vegetables, including carrot, parsnip, courgette, leek, fennel and sweet potato, among many others.