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

Spiced Coconut Pumpkin Soup is a creamy, colourful 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 preferably be a red Kuri or butternut squash, although any type would do. The roasting of the pumpkin pieces in the oven is what gives a pumpkin soup its kick! The smaller the pieces of pumpkin the more Maillard reaction (browning), and the more taste your soup will have.

Balancing the Sweetness

Coco-ginger pumpkin soup

I saw so many pumpkin soups out there and many are on the sweet side of the spectrum. But there is nothing like a dinamic sweet and spicy or sweet and sour duo. The pumpkin’s sweetness is usually counter balanced with a spicy elements like; black pepper, hot peppers or ginger. 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 of the soup. 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 an easy soup made with roasted pumpkin, coconut milk, ginger, cumin and garlic. Perfect to warm up 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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