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Creamy Pumpkin Soup with Coconut Milk

Creamy Pumpkin Soup with Coconut Milk (Easy & Dairy-Free)

This creamy pumpkin soup with coconut milk is silky smooth, comforting and easy to make. A flavorful dairy-free soup with pumpkin, ginger, garlic and coconut milk.

Course Lunch, Soup
Cuisine General
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories per serving 290 kcal

Ingredients

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 lb pumpkin or butternut squash (900 g), peeled and diced
  • 4 cups vegetable stock (1 litre)
  • 1 can full-fat coconut milk (14 oz / 400 ml)
  • 1 tbsp fish sauce (optional)
  • freshly ground black pepper
  • salt

Optional Garnishes

  • pumpkin seeds
  • fresh thyme leaves
  • extra coconut milk
  • black sesame seeds
  • crusty bread for serving

Instructions

Sauté the aromatics

  1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
  2. Stir in the garlic and grated ginger. Cook for another minute until fragrant.

Cook the pumpkin

  1. Add the diced pumpkin to the pan and stir well to coat with the aromatics.
  2. Pour in the vegetable stock and bring the mixture to a gentle boil.
  3. Reduce the heat and simmer for 20 to 25 minutes, or until the pumpkin is completely tender.

Blend until smooth

  1. Remove the soup from the heat.

  2. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.

Add the coconut milk

  1. Return the soup to low heat and stir in the coconut milk.
  2. Add the fish sauce if using and season to taste with salt and black pepper.
  3. Warm through for 2 to 3 minutes without boiling.

Serve

  1. Ladle the creamy pumpkin soup with coconut milk into bowls.
  2. Finish with a swirl of coconut milk, a sprinkle of pumpkin seeds and a few fresh thyme leaves before serving.

Recipe Notes

  • Full-fat coconut milk creates the creamiest texture.
  • Butternut squash is an excellent substitute for pumpkin.
  • For a vegan version, simply omit the fish sauce.
  • If the soup becomes too thick, add a splash of stock until you reach your preferred consistency.
  • This soup keeps well in the refrigerator for up to 4 days and freezes beautifully.