Spiced Coconut Pumpkin Soup is an easy autumnal soup made with roasted pumpkin, a touch of coconut milk, ginger, cumin and garlic to warm up smoothly before the winter comes.

Spiced Coconut Pumpkin Soup is a creamy, colorful and aromatic soup. To balance the sweetness of pumpkin and coconut milk, a bit of ginger and cumin will come to the rescue! The type of pumpkin used would preferable be a red kuri or butternut squash, although any type would do. The roasting of the pumpkin pieces in the oven is what give a pumpkin soup its kick! The smaller the pieces of pumpkin the more Maillard reaction (browning), the more taste your soup will have.

Balancing the sweetness

Coco-ginger pumpkin soup

I saw so many pumpkin soups out there and many of them are on the sweet side of the spectrum, which is, to me, more of a dessert soup. The sweetness of the pumpkin is one thing easy to balance with some spicy element like; black pepper, hot peppers, ginger or even wasabi (check my pumpkin wasabi purée recipe). A good soup is all about finding the balance between sweet and spicy.

A Chef’s secret

A final touch of cider vinegar in the end helps also to unify all the elements from the soup. Just like in most soups, a touch of sour vinegar is “a chef’s trick” to a great soup. Because don’t we all dig a sweet and sour combo??

Toppings

I’ve added a bit of extra coconut milk and pumpkin seeds to decorate the soup. Pre made seeds but if you made your own roasted pumpkin seeds even better!

Spiced Coconut Pumpkin Soup

5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 291
Spiced Coconut Pumpkin Soup is a smooth autumnal soup made with roasted pumpkin, a touch of coconut milk, ginger and garlic to warm up smoothly before the winter comes.

Ingredients

  • 1 k pumpkin (or butternut-squash cut into cubes)
  • 600 ml vegetable broth (or chicken broth)
  • 250 ml coconut milk
  • 25 g ginger (cut in slices)
  • 1 onion (cut into 4)
  • 2 garlic clove
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 tsp cumin powder
  • salt and pepper
  • pumpkin seeds (*optional)

Instructions 

  • Start by cutting into thick pieces the skinless pumpkin, add to a big bowl and season with oil, salt and pepper.
  • Add the pieces of pumpkin to a baking sheet with the onion, garlic and ginger pieces.
  • Cook at 180°C (350F) for about 35-40 minutes or until lightly brown.
  • Add the cooked veggies to a blender.
  • Add the vegetable broth, coconut milk, vinegar and cumin.
  • Blend until smooth, if it’s too thick, add a little water.
  • Transfer to a pot, warm up a bit if needed.

Notes

Serve with a few drops of coconut milk and pumpkin seeds.
Author: thefoodolic
Calories: 291kcal
Course: Aperitivo
Keyword: coconut, ginger, pumpkin, soup

Nutrition

Calories: 291kcal | Carbohydrates: 29g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 616mg | Potassium: 1063mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3739IU | Vitamin C: 34mg | Calcium: 93mg | Iron: 4mg
Nutrition Facts
Spiced Coconut Pumpkin Soup
Amount per Serving
Calories
291
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Sodium
 
616
mg
27
%
Potassium
 
1063
mg
30
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
4
g
8
%
Vitamin A
 
3739
IU
75
%
Vitamin C
 
34
mg
41
%
Calcium
 
93
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

6 Comments

  1. Pingback: 15 Spiced Pumpkin Soup Recipes That Make You Feel All Warm Inside - Our Family World

  2. Pingback: 15 Spiced Pumpkin Soup Recipes That Make You Feel All Warm Inside

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