A bowl of creamy vegan pumpkin soup garnished with a swirl of coconut milk, fresh parsley, and seeds, surrounded by autumn-themed decor like pumpkins and dried leaves.

Creamy Vegan Pumpkin Soup with Coconut Milk

by

Why You’ll Love This Recipe

Creamy Vegan Pumpkin Soup with Coconut Milk is a comforting and flavorful dish that’s perfect for chilly evenings or festive gatherings. This recipe stands out for its rich and velvety texture, subtle hints of spices, and the natural sweetness of pumpkin balanced by creamy coconut milk. It’s not just delicious but also dairy-free, gluten-free, and suitable for vegans. If you’re looking for a wholesome, crowd-pleasing soup, this is it!

Jump to Recipe

A Brief History of Pumpkin Soup

Pumpkin soup has its roots in Native American cuisine, where pumpkins were a staple crop and used in various preparations. Over time, pumpkin soup gained popularity worldwide, with each region adding its unique twist. This vegan version, enriched with coconut milk, takes inspiration from Southeast Asian flavors while staying true to the simplicity of traditional recipes.

Creamy Vegan Pumpkin Soup with Coconut Milk
Print

Creamy Vegan Pumpkin Soup with Coconut Milk

Recipe by quickzertCourse: SoupsCuisine: SoutheastDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

220

kcal

Ingredients

  • 2 tbsp olive oil – for sautéing

  • 1 medium onion, diced – adds sweetness and depth

  • 2 garlic cloves, minced – for an aromatic kick

  • 1 tsp grated ginger – enhances flavor with a warm, spicy note

  • 4 cups pumpkin puree (fresh or canned)

  • 2 cups vegetable broth – base for the soup

  • 1 can (400ml) coconut milk – for creaminess

  • 1 tsp ground cumin

  • 1/2 tsp cinnamon

  • Salt and black pepper to taste

  • Juice of 1 lime – adds a refreshing tang

  • Optional garnishes: roasted pumpkin seeds, fresh cilantro, and a drizzle of coconut milk

Directions

  • Prepare the Base:
    Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the Pumpkin and Spices
    Mix in the pumpkin puree, ground cumin, and cinnamon. Cook for 2-3 minutes, allowing the spices to infuse into the pumpkin.
  • Simmer the Soup
    Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover and cook for 10-15 minutes, stirring occasionally.
  • Blend to Perfection
    Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches. Return the blended soup to the pot.
  • Add Coconut Milk and Seasoning
    Stir in the coconut milk, lime juice, salt, and black pepper. Simmer for another 5 minutes to combine the flavors. Adjust seasoning as needed
  • Serve and Garnish
    Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh cilantro, and a drizzle of coconut milk. Serve warm with crusty bread or a fresh salad.

Notes

  • Tools : Large soup pot
    Wooden spoon
    Blender or immersion blender
    Ladle
    Cutting board and knife
  • Tips: Choose organic pumpkin puree for the best flavor, and use full-fat coconut milk for a creamier texture. An immersion blender makes the process seamless but a traditional blender works just as well.
  • Nutrition Information (Per Serving)
    Calories: 220
    Protein: 3g
    Fat: 15g
    Carbohydrates: 20g
    Fiber: 5g
    Sugar: 6g

My Experience with This Recipe

During my first attempt, I realized how important it is to sauté the onions, garlic, and ginger thoroughly to bring out their flavors. Adding the spices early in the cooking process allowed them to bloom, elevating the dish. I also experimented with toppings and found that roasted pumpkin seeds and a drizzle of coconut milk created the perfect balance of crunch and creaminess.

Additional Tips and Pairings

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Pairing Suggestions: This soup pairs beautifully with a side of garlic bread, a fresh green salad, or even a hearty grain like quinoa.
  • FAQs:
    • Can I use fresh pumpkin? Yes, roast and puree fresh pumpkin for a richer flavor.
    • How can I make it thicker? Reduce the vegetable broth slightly or simmer longer.

Creamy Vegan Pumpkin Soup with Coconut Milk is not just a dish; it’s an experience of warmth and comfort. Try this recipe today and savor the perfect balance of creamy, spicy, and tangy flavors. Don’t forget to share your experience and variations in the comments below!

Leave a Comment