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Pumpkin Soup with Coconut Milk and Ginger
Make this pumpkin soup recipe with coconut milk, ginger, and vegetable broth for a warming, creamy starter ready in 30 minutes.
Pumpkin soup is a smooth, blended dish in which tender pumpkin is puréed with sautéed onion and garlic, then simmered in vegetable or chicken stock and finished with a splash of cream or coconut milk for richness. Seasoned with classic warm spices such as nutmeg or ginger—alongside salt and black pepper—it balances the vegetable’s natural sweetness with savory depth. Common garnishes include toasted pumpkin seeds, a drizzle of cream, or fresh herbs, adding texture and color. Served warm, this soup functions equally well as a comforting starter or a light main course and is particularly popular during the autumn harvest and the colder winter months when hearty, produce-focused recipes are most appreciated.
Pumpkin Soup with Coconut Milk and Ginger
By first roasting the pumpkin, you’ll get caramelized edges that add natural depth without extra ingredients—or hands-on time. The method scales effortlessly, so you can blend a double batch and freeze portions for grab-and-go lunches all season.
Prep Time
15 minutes
15 minutes
Cook Time
30 minutes
30 minutes
Total Time
45 minutes
45 minutes
Ingredients
tablespoons coconut oil (or olive oil)
- medium yellow onion, diced
- cloves garlic, minced
- tablespoon fresh ginger, peeled and finely grated
- cups peeled and cubed pumpkin (about 1 ½ lb / 700 g)
- ½ cups vegetable broth
- can (13.5 oz / 400 ml) unsweetened coconut milk, shaken well (reserve 2 tbsp for garnish if desired)
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional, for gentle heat)
- teaspoon sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- tablespoon fresh lime juice (optional, brightens flavor)
- teaspoons maple syrup or brown sugar (optional, balances acidity)
- tablespoons toasted pumpkin seeds (pepitas), for garnish (optional)
- tablespoons chopped fresh cilantro or parsley, for garnish (optional)
Method
Peel the pumpkin, remove the seeds, and cut the flesh into small cubes
- Peel and finely chop the onion, garlic, and fresh ginger
- Warm the oil in a large pot over medium heat until shimmering
- Add the chopped onion and sauté until it turns translucent
- Stir in the garlic and ginger and cook until fragrant
- Add the pumpkin cubes to the pot and stir to coat with the aromatics
- Pour in vegetable broth so the pumpkin is just covered
- Bring the liquid to a boil, then reduce the heat and simmer until the pumpkin is tender
- Pour in the coconut milk and stir to combine
- Blend the soup with an immersion blender until completely smooth
- Return the pot to low heat and adjust the thickness with additional broth if needed
- Season the soup with salt, pepper, and a squeeze of lime juice
- Simmer for a few more minutes to let the flavors meld
- Ladle the soup into bowls and garnish with fresh cilantro or toasted pumpkin seeds if desired
Nutrition (whole recipe)
Calories
1550 kcal Protein
22 g Fat
122 g Carbs
90 g Fiber
8 g Sugar
38 g
1550 kcal Protein
22 g Fat
122 g Carbs
90 g Fiber
8 g Sugar
38 g
Notes
Slip a 2-inch Parmesan rind (or 1 Tbsp white miso) into the pot while the soup simmers; it melts slowly, adding savory depth that keeps the pumpkin’s sweetness in check. Once blended, whisk in a cold pat of butter for extra silk, then thin with hot stock until it’s velvety yet pourable.
why this recipe
This pumpkin soup recipe earns a spot in your weeknight rotation because it transforms simple pantry staples into a velvety, restaurant-worthy bowl of comfort, layering the natural sweetness of roasted pumpkin with fragrant hints of nutmeg and thyme, and finishing with a whisper of cream for luxurious body without overwhelming richness. The result is a soup that tastes indulgent yet feels nourishing, comes together quickly, and fills the kitchen with the cozy aroma we all crave as the days grow cooler—a standout dish that effortlessly bridges wholesome nutrition and unforgettable flavor.
FAQs
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Frequently Asked Questions
Can I substitute canned pumpkin purée for fresh pumpkin in this recipe, and if so, how much should I use?
Yes—canned pumpkin purée works fine. Use about 3 cups (roughly 680 g, the contents of a 29-oz can or 1 ¾ standard 15-oz cans), adding it after the onion-garlic-ginger sauté and thinning with broth to reach the same soupy consistency since it is already cooked.
How should I store leftovers, and can the soup be frozen without losing its silky texture?
Refrigerate cooled soup in an airtight container for up to 4 days; reheat gently on the stovetop, thinning with a splash of broth if needed. For longer storage, ladle the cooled soup into freezer-safe containers or zip-top bags (leave 1 inch headspace), freeze up to 3 months, then thaw overnight in the fridge and whisk or briefly blend after reheating—its coconut-milk base keeps the texture smooth, and any slight separation quickly disappears.
How can I add protein to turn this soup into a full meal?
Stir in a can of drained chickpeas, white beans, or 1 cup cooked red lentils after blending, then simmer 5 minutes to warm through—each option adds about 7-9 g protein per serving. Or ladle the soup over shredded rotisserie chicken, sautéed shrimp, or crispy tofu/tempeh cubes; a sprinkle of toasted pepitas or 2 Tbsp plain Greek yogurt on top offers an extra protein bump.