Pumpkin Soup with Coconut Milk
This pumpkin soup with coconut milk is creamy, dairy-free, and full of cozy fall flavor — a quick, comforting recipe ready in under 30 minutes!
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There’s something magical about a bowl of pumpkin soup — especially when it’s smooth, creamy, and filled with warmth. This version made with coconut milk is not only dairy-free but also wonderfully rich and fragrant. It’s the kind of soup that feels indulgent yet wholesome, perfect for chilly evenings or a cozy fall lunch.
I remember discovering this recipe while visiting a friend in Bali, where coconut milk is a kitchen staple. She prepared a simple pumpkin soup with just a few ingredients, and the result was unforgettable — velvety, aromatic, and comfort in every spoonful. Since then, I’ve recreated it every autumn as a gentle nod to that moment of tropical serenity.
Before you start, make sure to use full-fat coconut milk for the best texture and flavor. Light coconut milk works too, but you’ll lose some creaminess. Toasting the spices briefly before adding liquid also enhances their aroma, giving the soup a deeper and more balanced flavor.
You’ll love this recipe because it’s comforting yet light, creamy without dairy, and filled with beautiful fall spices. Plus, it’s easy enough for weeknights but elegant enough to serve at gatherings.
Pumpkin Soup with Coconut Milk
Course: SoupsCuisine: FusionDifficulty: Easy4
servings10
minutes20
minutes210
kcalIngredients
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
½ tsp ground ginger
½ tsp curry powder
¼ tsp turmeric
Salt and black pepper, to taste
Juice of ½ lime (optional, for brightness)
Optional toppings: coconut cream swirl, toasted pumpkin seeds, or cilantro
Directions
- Heat the olive oil in a medium-sized pot over medium heat, then add the chopped onion. Cook until it softens and becomes slightly golden.
- Stir in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the pumpkin puree and stir well, coating it with the aromatic oil mixture.
- Sprinkle in the ginger, curry powder, and turmeric. Stir for a few seconds to lightly toast the spices.
- Gradually pour in the vegetable broth, stirring continuously to form a smooth base.
- Once mixed, add the coconut milk and stir gently until the soup becomes creamy and well combined.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–12 minutes, allowing the flavors to meld together.
- Taste and season with salt and pepper. If you’d like a touch of freshness, stir in a squeeze of lime juice before serving.
- For a silky texture, use an immersion blender to puree the soup until smooth.
- Serve hot, topped with a swirl of coconut cream, toasted pumpkin seeds, or a sprinkle of cilantro.
Recipe Video
Serving Suggestions / Variations:
This soup pairs beautifully with warm crusty bread or garlic naan. For extra protein, top it with roasted chickpeas. You can also add a pinch of chili flakes for a subtle kick or drizzle some olive oil before serving for extra richness.
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