This super easy pumpkin and coconut soup is packed with flavour and so easy to make, ready in just half an hour. It’s a great way to use all that pumpkin around just now.
Why you’ll love this recipe
- Pumpkin and coconut soup isn’t one you’ll find in the supermarkets, it’s different and really good
- This is an ecconomical recipe as pumpkins are cheap and you get a lot out of one
- The taste – pumpkin and coconut soup is delicious and creamy and just wonderful
- Heathly eating – pumpkin soup with coconut is good for you.
Halloween is coming up fast and furious, wherever you go just now shops are groaning under the weight of massive pumpkins, plastic skeletons are everywhere and orange and black is the overall colour scheme of every shop in the land.
Since you can’t seem to avoid pumpkins just now I thought I’d jump on the proverbial band-wagon with my pumpkin and coconut soup recipe.
Soup is perfect for this Autumnal time of year when the nights are getting chilly and comfort food is top of the list when menu planning.
This pumpkin and coconut soup is seriously healthy as well as being easy to make and super tasty too.
Ingredients for pumpkin and coconut soup
Pumpkin flesh, coconut milk, onion and vegetable stock
Lots of lovely spices; turmeric, curry powder, chilli, ginger and garlic. You can even make your own homemade curry powder as I do.
And some fresh basil too just to finish things off with a blast of fresh flavour.
If you haven’t got pumpkin in the house then you can use butternut squash instead for this comforting soup.
Can you use pumpkins from jack-o-lanterns?
Yes, you can use the flesh from your homemade pumpkin jack-o-lanterns but only if you have been using a battery opperated tealight inside and not a candle. Also make sure that the pumpkin flesh is strill fresh.
How to make pumpkin soup with coconut
This is such an easy homemade pumpkin soup recipe, you’ll wonder why you’ve never tried it before.
Simply saute the chopped up pumpkin flesh in some coconut oil (or vegetable oil) along with the onion and garllic for about 4 minutes.
Now add the stock and all those lovely spices, pop on a lid and simmer your pumpkin soup for about 20 minutes till the pumpkin flesh is tender.
Scoop out a few chunks of pumpkin to decorate your pumpkin soup when serving and blitz the rest of the soup along with half of the coconut milk till lovely and creamy.
Serve your pumpkin and coconut soup with a swirl of the remaining coconut milk, a few torn basil leaves and maybe some dried chilli flakes too for a bit of a kick.
How many does this soup serve?
I’ve made my pumpkin soup recipe for 2 servings but you just need to double up the recipe to make as much as you like.
It is a great way to use up bits of pumpkin from all those jack-o-lanterns that I’m sure so many are busily carving just now.
Can you freeze this soup?
Yes, simply let your pumpkin soup cool completely then pack into freezer-proof boxes of bags and store in the freezer for up the 3 months. Defrost thoroughly and heat till piping hot.
So why not try my pumpkin and coconut soup this week even if the Halloween hoopla leaves you cold, at least honour the majestic pumpkin on its big day with this wonderful soup.
Want more pumpkin inspiration? Then check out these recipes before you go;
Spiced pumpkin and apricot chutney
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Pumpkin and Coconut Soup
- 1 tbsp coconut oil
- 200 g pumpkin chopped into 2cm/1/2" pieces
- 1/2 onion chopped
- 1 clove garlic minced
- 1/2 tsp ginger or 1/4 tsp ground ginger
- 1 pinch dried chilli flakes
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 500 ml vegetable stock
- 125 ml coconut milk
- 6 basil leaves torn
- salt & pepper to taste
- Saute the pumpkin pieces in the coconut oil for 4 minutes along with the onion and garlic
- Add the stock and spices bring to the boil then lower the heat, add a lid and simmer soup for 20 minutes
- Add half of the coconut milk and whazz soup with a hand blender leaving some nice chunks of pumpkin for texture
- Ladle into bowls and top with remaining coconut milk and the torn basil leaves
Leave a Reply