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This pumpkin soup with coconut milk tastes incredibly creamy, slightly fruity and so delicious. On rainy fall days it warms you from the inside and makes you full. You can make it at home easily and quickly with ordinary ingredients. A detailed coconut pumpkin soup recipe with the exact quantities and step-by-step instructions can be found here at the bottom.
Especially creamy
Thanks to the generous portion of canned coconut milk, this soup has a particularly creamy consistency. In addition, potato provides even more creaminess and makes the dish thicker, similar to the creamy vegetable soup.
You can experiment with the consistency of the coconut pumpkin soup according to your taste. If you prefer it more liquid, add more vegetable broth and less coconut milk. Instead of potato you can use other vegetables.
Coconut pumpkin soup with ginger and orange juice
Orange juice adds a unique flavor to the soup. It makes it slightly fruity and even more aromatic. It is important that you use freshly squeezed orange juice.
Ginger provides a certain spiciness in the coconut milk pumpkin soup. This makes it especially warming, just like the pumpkin lentil soup. You can adjust the amount of ginger as you like.
More vegetables
In addition to pumpkin, I used a potato in the recipe. It makes the soup even more creamy and binds it. Alternatively, you can omit the potato.
Or add more vegetables to the soup. Bell pepper and carrot, among others, go very well with it. Clean and cut the vegetables into cubes, fry them briefly together with pumpkin and then cook them.
How to serve coconut milk pumpkin soup?
The pumpkin soup with coconut milk is ideal as a main meal for lunch or dinner. It is filling, healthy and warming. Serve it with fresh naan bread, baguette or whole wheat bread.
The soup also passes perfectly as an appetizer. For the main course you can then serve, for example, the pumpkin pasta bake, stuffed tomatoes or Uzbek plov vegan.
How to store coconut pumpkin soup?
Store leftover coconut pumpkin soup in a soup pot with the lid on in the refrigerator. It will keep there for up to about 5 days.
Before serving, you can warm up the coconut milk pumpkin soup on the stove. If it becomes too thick, thin it with some vegetable broth, similar to the vegan ramen soup.
This pumpkin soup is
- very creamy,
- spicy,
- savory,
- piquant,
- a little hot,
- slightly fruity
- heavenly delicious,
- aromatic,
- vegan,
- healthy,
- filling,
- warming,
- colorful,
- with hokkaido,
- with potato,
- with ginger,
- with freshly squeezed orange juice,
- easy and quick to make,
- ideal meal for rainy fall days.
Easy vegan coconut pumpkin soup recipe
The coconut pumpkin soup recipe you’ll find in the recipe box here at the end of the post is very simple and lightning fast. You’ll only need purely plant-based ingredients for this one.
Step 1:
First, prepare the vegetables. Cut pumpkin and potato into cubes. Finely chop onion, garlic and ginger.
Step 2:
First fry the onion, garlic and ginger in coconut oil until translucent. Then add spices and fry for a short time. Then add the pumpkin and potato and fry for a few minutes.
Step 3:
After that, deglaze everything with vegetable broth and simmer the vegetables until done. Now pour in coconut milk and orange juice and bring to a boil.
Step 4:
Then remove the coconut milk pumpkin soup from the heat, puree it until creamy, and season it with salt and spices if desired.
How to make pumpkin soup with coconut milk: tips and tricks
- In addition to or instead of potato, you can use other vegetables, such as carrot or bell pepper, for the recipe.
- You can adjust the amount of orange juice, ginger and garlic according to your taste.
- Flavor the soup with spices of your choice.
Did you make the creamy coconut pumpkin soup using this recipe? I look forward to hearing your results, your star rating, and your comment here below on how it turned out and tasted.
Still try these soups recipes for cold days:
- Galushki soup with potatoes – vegetarian recipe
- How to make vegan Russian solyanka: best recipe with mushrooms
- Shchi – vegan recipe for popular Russian cabbage soup
Coconut pumpkin soup (Pumpkin soup with coconut milk)
Ingredients
- 700 g Hokkaido pumpkin seeded
- 400 ml canned coconut milk
- 150 ml orange juice freshly squeezed
- 500 ml vegetable broth
- 1 potato medium size
- 1 onion
- 1 clove of garlic
- 1 piece of ginger thumb size
- 3 tbsp coconut oil
- 1 tsp curry powder
- 1/2 tsp paprika powder
- 1/3 tsp turmeric powder
- 1 pinch of chili powder
- salt
- black pepper
to serve (alternatively)
- coconut milk
- pumpkin seeds
- fresh parsley
Instructions
- Cut Hokkaido pumpkin into cubes.
- Peel potato and cut it also into cubes.
- Peel onion, garlic and ginger and chop them finely.
- Melt coconut oil in a saucepan.
- Add the onion, garlic and ginger to the saucepan and stir fry until translucent.
- Add curry powder, paprika powder, turmeric powder as well as chili powder and stir fry for 1 minute.
- Add the diced pumpkin and potato and stir fry for another 3 minutes.
- Deglaze it with vegetable broth, bring it to a boil and simmer it for about 15 minutes until the pumpkin and potato are cooked. Season it with salt and black pepper.
- Add coconut milk and orange juice and boil the soup briefly until bubbly.
- Remove the pumpkin soup with coconut milk from the heat and puree it finely with a hand blender. If necessary, season again with salt and black pepper.
- Serve the coconut pumpkin soup with a blob of coconut milk, with fresh parsley and with roasted pumpkin seeds.
Notes
- In addition to or instead of potato, you can use other vegetables, such as carrot or bell pepper, for the recipe.
- You can adjust the amount of orange juice, ginger and garlic according to your taste.
- Flavor the soup with spices of your choice.
- Note the detailed tips and tricks for making the coconut pumpkin soup at the top of the post.
If you are using Pinterest, you can pin the following picture:
