Print

Amazing 5-Ingredient Creamy Pumpkin Coconut Soup

Creamy Pumpkin Coconut Soup
Print Recipe

Enjoy this creamy, warming Pumpkin Coconut Soup, perfect for a cozy day. This recipe uses simple ingredients to create a rich, flavorful vegan soup.

Ingredients

Scale
  • 1 medium pumpkin (about 3 lbs), peeled, seeded, and cubed
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Roast the pumpkin cubes at 400°F (200°C) until tender, about 25-30 minutes.
  2. In a large pot, melt the coconut oil over medium heat.
  3. Add the onion and cook until soft, about 5 minutes.
  4. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Add the roasted pumpkin and vegetable broth to the pot. Bring to a simmer.
  6. Cook for 10 minutes, allowing the flavors to meld.
  7. Remove the pot from the heat. Add the coconut milk.
  8. Use an immersion blender or carefully transfer the soup in batches to a regular blender. Blend until completely smooth and creamy.
  9. Return the soup to the pot if necessary. Season generously with salt and pepper.
  10. Heat through gently before serving. Garnish with fresh cilantro.

Notes

  • Roasting the pumpkin deepens its flavor, making the soup richer.
  • If you prefer a thinner soup, add a little more vegetable broth.
  • Taste and adjust spices before serving—a pinch more cayenne adds a nice warmth.

Nutrition

Find it online: https://sundayflavor.com/creamy-pumpkin-coconut-soup-recipe/