This pumpkin soup is seriously creamy and tasty. The pumpkin flavor really comes through but the coconut milk adds an extra richness. It goes down so easily, I could eat the whole pot!
It’s perfect for chillier nights when all you want is something warm and comforting. The ingredients are basic too so it doesn’t take long to whip up. Great for busy weeks.
Family always loves it too. The smell alone makes the whole place feel cozy. Easy to make a big batch so there’s plenty to share.
I will now share the recipe so you can enjoy this great meal too.
Ingredients
To make Creamy Pumpkin Soup with a Hint of Coconut, you’ll need the following ingredients:
- 1 medium-sized pumpkin, peeled and cubed (about 4 cups)
- 1 can (14 oz) of coconut milk
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional: spices such as ginger, curry powder, or cumin for added flavor
Step-by-Step Instructions
- Prepare the Pumpkin: Start by peeling and cubing the pumpkin. Set aside.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent.
- Cook the Pumpkin: Add the pumpkin cubes to the pot and stir to combine. Cook for a few minutes until the pumpkin starts to soften.
- Add Liquids and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the pumpkin is completely soft about 20-25 minutes.
- Blend the Soup: Once the pumpkin is soft, use an immersion blender to puree the soup until it is smooth.
- Stir in Coconut Milk: Add the coconut milk to the pureed soup and stir well. Season with salt and pepper to taste.
Tips To Make it Creamier
If you find that pumpkin soup is still a bit thin for your liking, here are a couple of tips that help bump up the creaminess:
- Full-fat coconut milk works better than the light stuff. More fat equals a richer end result.
- You can also stir in a splash of cream or half and half. Just a bit adds more luxury without making it too heavy.
- Making sure to fully blend everything is key. I use an immersion blender which does the trick, but a high-powered one makes it super silky.
- Longer cooking the pumpkin helps too. The more tender it is before blending, the smoother it will be.
And It’s Also Quite Healthy
The pumpkin is packed with Vitamin A and C. Eat enough of this soup and your skin will be glowing while your immune system gets a boost. Vitamin C is also good for healing cuts and scrapes.
Coconut milk adds in some healthy fats that are better for your heart than bad saturated fats. I always feel super full after a bowl, so it keeps me from snacking for a while too.
It’s good for different diets. Naturally gluten-free and can easily be made vegan by skipping the cream. My friend with dietary restrictions said it was one of the first soups they felt like they could really enjoy.
Hi there, I’m Sophie, 35, and I love to cook and experiment with new recipes. It’s my secret sauce for keeping my hubby and three kiddos smiling and our home filled with joy. Cooking is my way of saying, “I love you,” and seeing my family happy and healthy is the best reward.
