Go Back
Creamy pumpkin soup with coconut milk in a white bowl, topped with seeds and herbs.
Daniel

Pumpkin Soup with Coconut Milk

Silky, warmly spiced pumpkin soup enriched with coconut milk for a luxurious finish that's weeknight simple yet dinner-party worthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, lunch, Soup
Cuisine: American, Thai-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 tbsp unsalted butter
  • 1 large yellow onion diced (about 1.5 cups)
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled and minced
  • 1 tsp red curry paste optional, for warmth
  • 29 oz pumpkin puree two 15-oz cans, or 3.5 cups fresh roasted
  • 4 cups low-sodium vegetable broth
  • 14 oz coconut milk full-fat, divided
  • 1 tbsp maple syrup
  • 1 lime juiced, about 2 tbsp
  • 1 tsp fine sea salt plus more to taste
  • 0.5 tsp black pepper freshly ground
For Garnish
  • 0.25 cup toasted pepitas
  • 0.25 cup fresh cilantro leaves only

Equipment

  • Large Dutch oven or heavy pot
  • Immersion blender or standard blender
  • Chef's Knife
  • Cutting board

Method
 

Prep
  1. Melt butter in a large Dutch oven over medium heat. Add onion and cook until softened and translucent, about 6-8 minutes, stirring occasionally. Add garlic, ginger, and curry paste (if using). Cook until fragrant, about 1 minute.
  2. Stir in pumpkin puree and vegetable broth, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to meld flavors.
  3. Remove from heat and blend until completely smooth using an immersion blender, or carefully transfer to a standard blender in batches. Return to pot if using standard blender.
  4. Stir in 1 cup of the coconut milk, maple syrup, lime juice, salt, and pepper. Simmer gently for 5 minutes. Taste and adjust seasoning - add more salt, lime, or maple syrup to balance.
Serve
  1. Ladle into warm bowls. Drizzle remaining coconut milk over each portion and swirl with a spoon. Top with toasted pepitas and cilantro leaves. Serve immediately with crusty bread.

Notes

For the creamiest texture, use full-fat coconut milk and don't skip the lime juice - it brightens the entire soup. Make ahead through step 4 and refrigerate up to 3 days; the flavor actually improves overnight. Substitute butternut squash puree if pumpkin is unavailable, and use vegetable stock instead of broth if that's what you have on hand.