Roasted Pumpkin and Coconut Soup

This pumpkin soup is made by roasting chunks of pumpkin to deepen its sweetness, then blending it into a smooth, velvety puree. The addition of coconut milk and turmeric creates a creamy, vibrant final dish with a warm, spiced flavor and a comforting texture.

Hit the Rating button

Print Pin

Course: Main Course

Cuisine: fusion

Prep Time: 15

Cook Time: 45

Total Time: 1

Calories: 220kcal

Author: James Taylor

Servings:

Equipment

▢
Baking sheet
▢
Blender or Immersion Blender

Ingredients

▢ 1 kg pumpkin, peeled and cubed butternut squash or sugar pumpkin work well
▢ 2 tablespoons coconut oil or any neutral oil
▢ 1 teaspoon ground turmeric
▢ 3 cups vegetable broth or water for a lighter version
▢ 1 can (13.5 oz) coconut milk full-fat for creaminess
▢ to taste Salt and pepper

Instructions

Preheat your oven to 400°F (200°C) and spread the pumpkin chunks evenly on a baking sheet. Drizzle with coconut oil and toss to coat.
Roast the pumpkin for about 30-40 minutes, until it's tender and caramelized around the edges, filling your kitchen with warm, sweet aromas.
Transfer the roasted pumpkin to a blender or into a large pot if using an immersion blender. Add the ground turmeric.
Pour in the vegetable broth and blend until smooth and creamy — the mixture should be velvety and vibrant orange.
Pour the blended mixture back into a pot or keep blending if using an immersion blender directly in the pot. Gently warm over medium heat, stirring occasionally.
Stir in the coconut milk and season with salt and pepper. Let the soup heat through for about 5 minutes, until it’s hot and well combined.
Taste and adjust the seasoning, adding more salt, pepper, or turmeric if desired for extra vibrancy.
Serve the soup hot, garnished with toasted pumpkin seeds or a swirl of coconut cream if desired.

Nutrition