Creamy Pumpkin Soup with Coconut Milk
This pumpkin soup is warm, creamy and cozy in the best possible way. It tastes like fall comfort, and the mini pumpkin bowls make it feel extra special without any extra effort. You will love how simple this recipe is and how it transforms fresh pumpkin into a silky, flavour-packed soup. Serve it for a holiday meal or anytime you want something nourishing and beautiful to bring to the table.
Ingredients
- 5½ -6 lbs sugar pumpkin or pie pumpkin (2½ to 3 kg) Peeled, seeded and cut into chunks. (Save the seeds for roasting)
- 2 tablespoon olive oil
- 1 large yellow onion minced
- 3 cloves garlic minced
- ½ cup finely chopped celery
- 2 green onions white and light green parts, chopped, plus extra for garnish
- 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
- 2 sprigs fresh thyme or ¼ teaspoon dried
- 2 teaspoons oregano chopped
- 1 large carrot diced
- 2 small Yukon gold potatoes peeled and chopped
- 6 cups vegetable broth low sodium
- 1 cup full fat coconut milk reserve a little for garnish
- ½ whole fresh hot pepper, such as Scotch bonnet or habanero or ½ teaspoon cayenne
- ½ teaspoon ground allspice
- Salt and freshly ground black pepper to taste
Optional for Serving
- 14-16 mini pumpkins not decorative pumpkins, which are sold solely for decoration.
- For garnish coconut milk swirl (or yogurt if you are not keeping it vegan), toasted pepitas or roasted pumpkin seeds, chopped chives, pomegranate arils
Instructions
Optional: Prep the Mini Pumpkin Bowls
- Preheat the oven to 350°F (175°C). Choose 14 to 16 mini pumpkins about 3 to 4 inches wide. Cut off the tops, scoop out the seeds and fibre, and brush lightly with oil. Place both the pumpkin "bowls" and "lids" on a baking sheet lined with parchment paper and roast for 15 minutes until slightly tender.
Sauté Vegetables
- In a 9-qt Rondeau or large pot, warm the olive oil over medium heat. Add onion and garlic. Cook 3 to 4 minutes until softened.
Build Flavour
- Stir in celery and carrot. Cook 3 more minutes until the celery is tender.
Add Remaining Ingredients
- Stir in green onion, parsley, thyme, oregano, pumpkin, potato, broth, coconut milk, hot pepper and allspice. Keep the ½ hot pepper whole, so it can be removed before blending.
Simmer
- Bring to a boil, then reduce the heat to a steady simmer. Cook 25 to 30 minutes or until the pumpkin and potatoes are very soft. Remove the thyme sprigs and hot pepper.
Blend
- Use an immersion blender to purée until smooth, or carefully blend in batches. Season with salt and pepper.
Serve
- Ladle into mini pumpkin bowls or warmed regular bowls. Garnish with coconut milk (or yogurt if you are not keeping vegan), toasted seeds, chives and pomegranate arils. Enjoy immediately while hot and creamy.
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Video
Notes
📌Tips, Substitutions and Serving Suggestions
- If the pumpkin is tough to cut, place a kitchen towel underneath for stability and gently tap the back of your knife with a mallet or rolling pin to help it slice through safely.
- Thin the soup with extra broth if it becomes too thick
- Use butternut squash or kabocha squash instead of pumpkin.
- For a mild soup, remove seeds and membrane from the pepper or skip entirely.
- Serve with crusty bread, grilled cheese or a seasonal salad
Tried this recipe?Let us know how it was!