Coconut Pumpkin Soup
A velvety blend of roasted pumpkin, coconut milk, and warming spices, this soup is so cozy and satisfying! Perfect for batch cooking when you want something warm and nourishing.
Prep:
10 min
Cook:
45 min
Chill Time:
Total:
55 min
Ingredients
Servings:
8
- 4-lb pumpkin, kabocha, sugar, etc.
- 2 tbsp olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 4-5 cups vegetable broth
- 1 14-oz can full-fat coconut milk, reserve ¼ cup
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
- 4-lb pumpkin, kabocha, sugar, etc.
- 2 tbsp olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 4-5 cups vegetable broth
- 1 14-oz can full-fat coconut milk, reserve ¼ cup
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
- 1.8 kg pumpkin, kabocha, sugar, etc.
- 30 mL olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 2.5 cm piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 960-1200 mL vegetable broth
- 1 397 g can full-fat coconut milk, reserve 60 mL
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
- 1.8 kg pumpkin, kabocha, sugar, etc.
- 30 mL olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 2.5 cm piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 960-1200 mL vegetable broth
- 1 397 g can full-fat coconut milk, reserve 60 mL
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
Instructions
1
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
2
Peel and cut pumpkin in half, then scoop out the seeds. Cut into large cubes and drizzle with ~1 tbsp olive oil, then season with salt and pepper. Spread evenly on pan.
3
Roast pumpkin cubes for 45-50 minutes until fork-tender. Remove from oven and let cool. Measure a tightly packed heaping 4 cups of cooked pumpkin.
4
Heat remaining oil in a large stockpot or Dutch oven over medium. Add onion, sautéing 4-5 min until translucent. Add garlic, ginger, cumin, and cinnamon, and cook for another minute.
5
Add cooked pumpkin and broth, stirring to combine. Bring soup to a gentle boil, then lower the heat and simmer for 10-15 min.
6
Use an immersion or standalone blender to blend soup until smooth. Transfer back to the stockpot and pour in the coconut milk, stirring to combine. Simmer on low for another 3-5 min.
7
Taste and adjust seasonings to your liking or add more broth to thin it out if the consistency is too thick. Divide between bowls and garnish with your favorite toppings.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- Use sugar pumpkins or kabocha squash for best texture
- If you’re using a standalone blender, let soup cool slightly before blending to avoid steam build-up
- Pumpkin can be roasted and stored in the fridge a day ahead
Ingredients
Servings:
8
- 4-lb pumpkin, kabocha, sugar, etc.
- 2 tbsp olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 4-5 cups vegetable broth
- 1 14-oz can full-fat coconut milk, reserve ¼ cup
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
- 4-lb pumpkin, kabocha, sugar, etc.
- 2 tbsp olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 4-5 cups vegetable broth
- 1 14-oz can full-fat coconut milk, reserve ¼ cup
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
- 1.8 kg pumpkin, kabocha, sugar, etc.
- 30 mL olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 2.5 cm piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 960-1200 mL vegetable broth
- 1 397 g can full-fat coconut milk, reserve 60 mL
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
- 1.8 kg pumpkin, kabocha, sugar, etc.
- 30 mL olive oil, divided
- 1 white/yellow onion, chopped
- 4 garlic cloves, minced
- 2.5 cm piece of fresh ginger, grated
- 1 ½ tsp ground cumin
- ¾ tsp ground cinnamon
- Sea salt & pepper to taste
- 960-1200 mL vegetable broth
- 1 397 g can full-fat coconut milk, reserve 60 mL
FOR SERVING
- Reserved coconut milk
- Dairy-free sour cream
- Fresh herbs or microgreens
- Pumpkin seeds
- Extra cracked black pepper
Instructions
1
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
2
Peel and cut pumpkin in half, then scoop out the seeds. Cut into large cubes and drizzle with ~1 tbsp olive oil, then season with salt and pepper. Spread evenly on pan.
3
Roast pumpkin cubes for 45-50 minutes until fork-tender. Remove from oven and let cool. Measure a tightly packed heaping 4 cups of cooked pumpkin.
4
Heat remaining oil in a large stockpot or Dutch oven over medium. Add onion, sautéing 4-5 min until translucent. Add garlic, ginger, cumin, and cinnamon, and cook for another minute.
5
Add cooked pumpkin and broth, stirring to combine. Bring soup to a gentle boil, then lower the heat and simmer for 10-15 min.
6
Use an immersion or standalone blender to blend soup until smooth. Transfer back to the stockpot and pour in the coconut milk, stirring to combine. Simmer on low for another 3-5 min.
7
Taste and adjust seasonings to your liking or add more broth to thin it out if the consistency is too thick. Divide between bowls and garnish with your favorite toppings.
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- Use sugar pumpkins or kabocha squash for best texture
- If you’re using a standalone blender, let soup cool slightly before blending to avoid steam build-up
- Pumpkin can be roasted and stored in the fridge a day ahead
Macros
Calories: 214
Protein: 4 g
Carbs: 26 g
Fat: 13 g
Macros
Calories: 214
Protein: 4 g
Carbs: 26 g
Fat: 13 g
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