This creamy pumpkin soup with coconut milk is a nourishing warm bowl of goodness. It’s easy, well-spiced, and a delightful way to eat your veggies.
As part of my “pumpkin week” over on Instagram, I created this creamy vegan pumpkin soup with coconut milk as an alternative traditional pumpkin soup. I mean, don’t get me wrong, I love a classic soup. But this version takes the flavour of pumpkin and puts a whole new spin on it.
With an array of Indian-inspired spices and a generous pour of coconut milk, this pumpkin soup packs a flavour punch.
For an extra serving of veggies, I also snuck a few carrots into this recipe. They add a subtle sweetness that contrasts the spicy curry powder perfectly. Best of all, this recipe is super hands-off. Especially if you use pre-cut frozen pumpkin, there’s barely any effort required.
Simply chop the veggies, add ‘em to a pot, pour over some stock and let it all simmer down. Then you just blend everything, and you’ve got the most amazing dinner waiting for you.
I love this soup served with some crusty sourdough and a simple side salad of greens with olive oil. The perfect veggie medley for a chilly evening!
What You Need to Make It
- Coconut oil: Best for flavour, but can sub olive or avocado oil
- Cardamom pods: Available at most grocery stores, you remove them from the soup before blending
- Cumin seeds: Whole seeds, available at most grocery stores
- Curry powder: Any curry powder you prefer, I usually use Keen’s Curry Powder
- Garam masala: Garam masala is a spice blend commonly used in Indian cooking
- Turmeric: Ground turmeric adds an aromatic flavour and golden colour
- Ground Ginger: Ground ginger adds a kick of spice
- Onion: A large yellow or brown onion is best here
- Garlic: Fresh garlic adds depth and brightness
- Carrots: Fresh chopped carrots are lovely here. Peel them or not, it’s up to you! (I don’t peel them for this recipe)
- Pumpkin: A shortcut to making this recipe even easier is to buy pre-cut pumpkin, either fresh or frozen. If you buy a fresh pumpkin, buy a little over 1 kg, as you’ll be removing the skin and seeds
- Veggie broth: Homemade or store-bought veggie broth work equally well, a great one for soups is this one from Maggie Beer
- Coconut milk: For this recipe, you want to use canned full-fat coconut milk, it adds a rich and creamy flavour that can’t be beat
- Lemon juice: Lemon juice added at the end brings just the right amount of acidity to this soup, so good!
- Coriander: If you like coriander, finish your soup off with a generous sprinkle of it. If not, you can swap for basil or leave it out altogether.
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