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.
📖 Recipe
Creamy Vegan Pumpkin Soup With Coconut Milk
- Total Time: 40 minutes
- Yield: 4 1x
Description
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.
Ingredients
- 2 Tablespoons coconut oil
- ½ Tablespoon cardamom pods
- 1 teaspoon cumin seeds
- 1 Tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- ¼ teaspoon ground ginger
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 1 kilogram pumpkin (diced (not including skin))
- 4 cups veggie broth
- ½ can coconut milk (full-fat)
- 1 Tablespoon lemon juice
- coriander ((optional, for topping))
Instructions
- In a large pot with a heavy bottom, heat coconut oil over medium heat.
- Add cardamom pods and cumin seeds. Cook, stirring constantly until fragrant, about 2 mins.
- Add curry powder, garam masala, turmeric, and ground ginger. Cook for another minute.
- Add onion and garlic, and cook stirring occasionally until onion begins to caramelise, about 5 mins.
- Add diced carrots, pumpkin and 1 teaspoon salt. Cook for another minute.
- Add veggie stock, and increase heat to bring the pot to a boil. Once it's boiling, reduce heat to low and simmer everything for 30 mins without a lid.
- After 30 mins, the veggies should be soft enough to easily pierce with a fork. If not, cook for a few more minutes. When veggies are soft enough, remove cardamom pods from the soup. They should float to the top, but give a few good stirs to dislodge any that may be trapped under the veggie mix.
- Once you're sure all cardamom pods have been removed, blend the soup with an immersion blender until smooth.
- Add coconut milk and lemon juice. Season your soup to taste until the flavours are really bright and vibrant, adding salt for saltiness, lemon juice for acidity, and curry powder for more depth of flavour.
- Top the soup with a few fresh coriander leaves, and serve alongside some crusty bread and a side salad. Enjoy warm, and store the leftovers in the fridge for up to a week. You can also freeze leftover soup for a quick and easy meal to reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Cuisine: Australian
Nutrition
- Calories: 276
- Fat: 18.3
- Carbohydrates: 29.2
- Protein: 4.7
Keywords: pumpkin, soup
Like this recipe? Check out these too:
Leave a Reply