Creamy Pumpkin Soup with Coconut Milk
These are the top reasons why we adore this recipe:
- a straightforward preparation of a pumpkin soup made with roasted pumpkin
- creamy, thick, and perfect for cold autumn and winter days
- feel free to store it in fridge or freezer for days
- kids and adults adore it
- with a generous addition of cheese toast
Essential ingredients
This glorious Pumpkin Soup with Coconut Milk is inspired by Indian flavors, but do not worry. We use easily accessible ingredients that we purchased in our local Lidl store. Here's a little more information about the ingredients:
Pumpkin - in this recipe, we used Hokkaido pumpkin. No need to peel this pumpkin beforehand, but remove the seeds. Feel free to use butternut squash if you can't find Hokkaido pumpkin.
Spices - to get those incredible Indian flavors, use curry powder and cayenne pepper, but be careful with the latter, as the soup can easily get too spicy.
Coconut milk—Coconut milk adds a lovely flavor to the dish, bringing out the warmth and coziness of the pumpkin and curry.
Toast is optional, but we love the addition of cheese toast to this recipe. It keeps us full for hours.
Storing and freezing
Feel free to store this beautiful creamy soup in two ways.
Keep the chilled Pumpkin Soup with Coconut Milk in an airtight container, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot.
Feel free to freeze the Pumpkin Soup with Coconut Milk too. Place the soup in a freezer bag or a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
How to make Pumpkin Soup with Coconut Milk at home (video)
Check this quick video to master making Pumpkin Soup with Coconut Milk at home.
Next, make these pumpkin soups
- Creamy Butternut Squash Soup
- Pumpkin Soup with Roasted Kale and Peanuts
- Roasted Butternut Squash Soup
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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bake the pumpkin
Set a rack in the middle of the oven and preheat it to 220 °C / 430 °F. Line a large baking sheet with parchment paper. Cut the pumpkin in half and remove the seeds. Cut the pumpkin into large chunks and arrange in a single layer over the prepared baking sheet. Drizzle with olive oil and season with salt and curry powder. Place in the oven and bake for 30 - 35 minutes at 220 °C / 430 °F or until soft.
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cook
Place a large pot over medium heat. Add butter. Add sliced onion, diced garlic, and chopped ginger when the butter melts. Season with curry powder and cayenne pepper and cook for 8 minutes for the vegetables to soften. Add the baked pumpkin, stir, and cook for 2 minutes. Pour in the coconut milk and bring to a boil.
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blend
Blend your soup using an immersion blender (or blender) until it's soft. Add water, to get the perfect smooth texture.
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cheese toast
Add two slices of mozzarella cheese to one slice of bread and cover with another slice. Add a teaspoon of butter to a pan and cook the toast until golden brown outside and with melted cheese inside. Serve your delicious Pumpkin Soup with Coconut Milk and cheese toast.
