Velvety Pumpkin Coconut Soup
This pumpkin coconut soup is a cozy, warming dish made by roasting pumpkin until caramelized, then blending it with sautéed aromatics, coconut milk, and spices to create a smooth, velvety texture. The final bowl boasts a rich, comforting appearance with a hint of rustic charm, often topped with seeds or a swirl of coconut cream for extra flair.
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Calories: 180kcal
Servings: 4
Equipment
- Heavy-bottomed pot or Dutch oven
- Immersion blender or regular blender
- Sharp knife and Cutting Board
- Measuring Spoons and Cups
Ingredients
- 1 kg fresh pumpkin or butternut squash roasted for deeper flavor
- 1 can coconut milk full-fat for creaminess
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon cumin ground spice
- 1/2 teaspoon smoked paprika adds smoky flavor
- 1/4 teaspoon cinnamon warm spice
- 3 cups vegetable broth or as needed
- 2 tablespoons olive oil for sautéing
- to taste salt adjust as needed
Instructions
- Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out seeds, and place the halves on a baking sheet. Roast until tender and caramelized around the edges, about 30-40 minutes.
- While the pumpkin roasts, heat olive oil in a heavy-bottomed pot over medium heat. Add chopped onion and cook, stirring occasionally, until golden and soft, about 8-10 minutes. The kitchen will fill with a sweet, nutty aroma.
- Remove the roasted pumpkin from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed onions and garlic. Stir to combine.
- Pour in the vegetable broth, enough to cover the pumpkin and aromatics. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing flavors to meld.
- Use an immersion blender to puree the soup directly in the pot until smooth and velvety. If using a traditional blender, carefully transfer the hot mixture in batches, blending until silky, then return to the pot.
- Add the coconut milk, spices (cumin, smoked paprika, cinnamon), and a pinch of salt. Stir well and cook for another 5 minutes, allowing the flavors to deepen and the soup to heat through.
- If the soup feels too thick, splash in a bit more warm broth and stir until desired consistency is reached. For a richer texture, add a little more coconut milk.
- Turn off the heat and let the soup rest for a few minutes. Taste and adjust seasoning with salt or spices as needed. The soup should be fragrant with a balance of smoky, sweet, and spicy notes.
- Serve the soup hot, garnished with a drizzle of coconut cream, seeds, or herbs if desired. Enjoy this cozy, nourishing bowl that’s perfect for chilly evenings.
Notes
Roasting the pumpkin enhances its sweetness and depth of flavor. Feel free to adjust spices and broth to your taste. For an extra touch, top with crispy sage or toasted seeds before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Sodium: 600mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 20mg | Iron: 2mg