Pumpkin Soup with Coconut Milk
Silky, cozy pumpkin soup blended with creamy coconut milk, gentle spices, and a touch of ginger. Warm, soothing, and ready in under 30 minutes — comfort made simple.
Ingredients
- Base
- Olive oil or butter
- 1 yellow onion finely chopped
- 2 garlic cloves minced
- Fresh grated ginger or 1/2 tsp ground
- 1 can pumpkin puree
- Coconut milk full-fat recommended
- Vegetable or chicken broth
- Salt & pepper
- Seasoning
- Pinch of cinnamon nutmeg, or pumpkin spice (optional)
- Finishing
- Lime juice or apple cider vinegar splash for brightness
- Optional Garnishes
- Toasted pumpkin seeds
- Coconut cream swirl
- Chili flakes
- Croutons
- Parsley or cilantro
- Substitutions
- Fresh roasted pumpkin or butternut squash puree
- Light coconut milk or half broth for lighter texture
- Curry powder turmeric, cumin, or smoked paprika for variation
- Oat cream or cashew cream for non-coconut dairy-free option
Instructions
- Warm oil/butter in a pot over medium heat.
- Sauté onion until soft and translucent.
- Add garlic and ginger; cook 30 seconds.
- Stir in pumpkin and spices.
- Pour in broth and coconut milk; whisk smooth.
- Simmer gently 10–15 minutes.
- Season and add a splash of lime or vinegar.
- Blend smooth or leave slightly textured.
- Serve warm with toppings.
Notes
Full-fat coconut milk = creamiest texture
Blend right before serving for smoothest finish
Add heat with chili flakes or Thai curry paste
Thicken by reducing broth or blending in a carrot or small potato