Spiced Pumpkin Coconut Soup
This pumpkin soup is made by simmering diced pumpkin with warming spices and blending it into a smooth, velvety texture. Coconut milk is stirred in to add richness and a silky finish, resulting in a vibrant orange, bowl of cozy seasonal flavors with a hint of sweetness and spice.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
- 1 tablespoon olive oil or your preferred cooking oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups diced pumpkin or butternut squash peeled and seeded
- 1 teaspoon ground cinnamon warming spice
- 1/2 teaspoon ground nutmeg optional
- 1 can full-fat coconut milk 13.5 oz can
- 3 cups vegetable broth or water, for thinning if needed
- to taste salt and pepper
Instructions
- Heat a large pot over medium heat and add the olive oil. Once shimmering, add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Add the minced garlic to the pot and cook for another 30 seconds until fragrant, making sure it doesn’t burn.
- Stir in the diced pumpkin, then sprinkle with cinnamon and nutmeg, stirring to coat the pumpkin evenly with the spices. Cook for 5-7 minutes, allowing the pumpkin to soften slightly and release aroma.
- Pour in the coconut milk and vegetable broth, stirring to combine. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
- Cover the pot and let the soup simmer for 15-20 minutes, or until the pumpkin is very tender and easily mashable with a spoon, filling the kitchen with warm, spicy aroma.
- Use an immersion blender or transfer the soup in batches to a regular blender, blending until completely smooth and velvety. Be careful with the hot liquid!
- Return the blended soup to the pot if using a regular blender, then stir in additional broth or water if needed to reach your desired consistency. Season with salt and pepper to taste.
- Warm the soup gently for another 5 minutes, then taste and adjust the seasoning, adding more salt, pepper, or spices as preferred. The soup should be creamy, vibrant orange, and aromatic.
- Serve hot, garnished with a drizzle of coconut milk, a sprinkle of cinnamon, or fresh herbs if desired. Enjoy the rich, spicy-sweet flavor and smooth texture.
Notes
For a chunkier texture, reserve a portion of cooked pumpkin before blending and stir it back in. You can also add a splash of lime juice or chili flakes for extra brightness or heat.