This delicious take on the classic Pumpkin Soup recipe uses full-fat coconut milk, onions, garlic, and coriander stems. After trying different ways of making pumpkin soup, I go for this recipe most of the time. I’m sharing my favorite and the best creamy vegan pumpkin soup recipe!
Easiest Vegan Pumpkin Soup with Coconut Milk
This delightful vegan soup is a roasted pumpkin soup recipe infused with mild spices, featuring garlic, black pepper, fresh coriander stalks, and coconut milk.
Start by peeling fresh pumpkin and cutting it into large chunks. Roast the pumpkin in a large pan alongside garlic and onions. This roasting process enhances the pumpkin’s natural flavor, imparting a rich, earthy taste, and adding extra richness to the soup.
In this recipe, chopped coriander stems are added to the roasting mix for an extra layer of flavor. But it is completely optional, skip this step if you do not enjoy the flavor of coriander.
Once roasted, combine the ingredients with vegetable stock and blend them using an immersion blender to achieve a creamy, smooth consistency. Next, stir in coconut milk to the thick pumpkin puree and let it simmer for a few more minutes.
Serve the soup garnished with fresh coriander leaves, a drizzle of coconut cream, and toasted pumpkin seeds for added texture.
This recipe will make 2 large bowls or 3 small bowls of soup.
Enjoy this delicious and easy pumpkin soup recipe alongside crusty bread or garlic toast for a perfect meal! Feel free to adjust any part to better suit your style!
Soup Recipes That You May Enjoy!
The Best Variety of Pumpkin For Making Soup
Use any type of edible Pumpkin for making this soup. I usually use locally available pumpkins in Sweden, sugar pie pumpkin, butternut squash, or Kabocha Squash.
Here are the top contenders for creating a rich, flavorful soup:
1. Sugar Pie Pumpkin
Also known as Sugar Pumpkins. This variety is a favorite among chefs for its:
- Sweet, creamy flesh
- Smooth texture
- Rich flavor that complements spices well
2. Butternut Squash
Though technically a squash, it’s often used in “pumpkin” soups due to its:
- the buttery, nutty flavor
- velvety texture when cooked
- Bright orange color
3. Kabocha Squash
This Japanese pumpkin offers:
- Dense, sweet flesh
- Slightly dry texture that creates a thick soup
- Versatility in both savory and sweet dishes
4. Hokkaido Pumpkin
Also known as Red Kuri squash, it provides:
- Nutty, chestnut-like flavor
- Smooth texture
- Vibrant orange color
5. Cinderella Pumpkin (Rouge Vif d’Etampes)
This French heirloom variety boasts:
- Sweet, mellow flavor
- Smooth texture
- Visually striking appearance
Pumpkins to Avoid
Steer clear of large carving pumpkins, as they tend to be:
- Watery and bland
- Stringy in texture
- Less flavorful compared to cooking varieties
Selection Tips
- Choose pumpkins that feel heavy for their size
- Look for firm, unblemished skin
- Ensure the stem is intact and sturdy
By selecting one of these cooking pumpkins, you’ll be well on your way to creating a delicious, comforting soup with depth of flavor and silky texture.
What are the ingredients for pumpkin soup?
Pumpkin: I am using one whole pumpkin (Red Kuri) for this recipe for its sweet and nutty flavor. You can use any edible pumpkin for this recipe, check the list above for some suggestions.
Onion: Yellow onion. The onions are diced and sauteed with the pumpkins. White onions add sweetness to the soup. You can substitute them with shallots or leeks but do not use red onions for this recipe.
Garlic: 2-3 cloves of large garlic. Garlic is roughly chopped, they can also be used sliced or minced.
Oil: Olive oil or coconut butter or oil. For non-vegan options, butter can also be used.
Coriander stems: This is completely optional. Skip if you do not enjoy the flavor of cilantro. (Being an Indian I love coriander in everything. :D)
Stock: Vegetable broth/stock. It can be substituted with chicken broth or just plain water.
Coconut Milk: Full fat or thick coconut milk. Coconut milk adds creaminess and extra sweetness to the soup and makes the soup more thick and smooth. It can be substituted with heavy cream or full-fat milk.
Seasoning: Salt and Black Peppercorns. Season the soup with salt and freshly ground black peppercorns. I sometimes also like adding a hint of cayenne pepper and curry powder.
Garnish: Garnish with a drizzle of coconut milk, fresh coriander leaves, toasted pumpkin seeds, and freshly ground black peppercorns. Coconut cream can be substituted with a swirl of cream(dairy).
Optional Ingredients: Fresh ginger, nutmeg, maple syrup, sweet potatoes.
How To Make Pumpkin Soup with Coconut Milk
STEP BY STEP
Preparation
Wash, peel, and cut the pumpkin into large cubes.
Chop 2 yellow onions, coriander leaves with stem, and 3 large cloves of garlic.
Roast the Pumpkin
Heat a large saucepan or large pot on medium-high heat, and add 1 tbsp olive oil.
Add the chopped onions, garlic, and pumpkin flesh. While stirring occasionally, cook until the pumpkins are lightly brown and roasted. This could take around 5 minutes.
Now add the chopped coriander (optional) and saute for 2 minutes.
Add 4 cups of vegetable stock or water, 1 tsp salt, and 1/4 tsp of freshly ground black peppercorns. Let it come to a boil.
Reduce to medium-low heat, cover with a lid, and cook until the pumpkins are tender. To check for doneness, use a fork or knife; it should slide through easily.
Prepare the Soup
Remove the pot from heat and carefully puree the pumpkin using an immersion blender. If you prefer to use a regular blender, allow the mixture to cool before blending.
In the same pan, stir in 1/2 cup of coconut milk with the pumpkin purée. Heat on low for 2 minutes, being careful not to let the soup boil, as this can cause the coconut milk to split.
Serve immediately. Enjoy the nutritious and creamy soup with crusty bread, a drizzle of coconut cream, and fresh cilantro.
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Serving Suggestions
Garnishes
- Fresh Herbs: Add chopped parsley or coriander (cilantro) for a fresh flavor.
- Fried Onions: Sprinkle crispy fried onions for a crunchy texture and bright color.
- Chopped chili: Serve chopped chilies on the side to add some spice.
- Croutons, a drizzle of coconut cream, or olive oil for added flavor and presentation.
Accompaniments
- Crusty Bread: A slice of crusty bread or a baguette is great for dipping in the soup.
- Vegetables: Serve with sautéed or steamed vegetables for extra nutrition.
Serving Style
- As a Starter: Serve small bowls of pumpkin soup as a delightful starter or appetizer before the main course.
- In Larger Bowls: Enjoy a generous bowl of this hearty pumpkin soup accompanied by some crusty bread for a satisfying meal.
Flavor Enhancements
- Seasoning: Add a little paprika or sprinkle more black pepper for some heat to balance the sweetness.
- Maple Syrup: For some added sweetness.
Frequently Asked (FAQs)
How to thicken pumpkin soup?
Add sweet potato along with the pumpkin to thicken the soup. For an even creamier texture, you can also add additional cream.
How to make soup creamy without dairy?
Using coconut milk and coconut cream is a great dairy-free way to make the pumpkin soup or any soup creamy.
How long does pumpkin soup last in the fridge?
Store leftover pumpkin soup in an airtight container in the fridge for up to 2 days. The soup may thicken in the fridge so add some extra broth/stock to the soup while reheating it. Do not over heat the soup as it can cause the coconut milk to split.
Can you freeze pumpkin soup?
Pumpkin soup can be stored frozen for up to 2 months in an airtight freezer-safe container or ziplock bag.
Recipe Card
Pan Roasted Pumpkin Soup
Video
Ingredients
- 1 Pumpkin Red Kuri
- 2 Yellow Onion chopped or sliced
- 3 Garlic cloves chopped
- 1/4 cup coriander/cilantro stems with leaves
- 1/2 cup coconut milk
- 1/4 tsp ground black peppercorns
- 1/2 tsp salt
- 1 tbsp coconut cream for garnish
Instructions
Preparation
- Wash, peel, and cut the pumpkin into large cubes.
- Chop 2 yellow onions, coriander leaves with stem, and 3 large cloves of garlic.
Roast the Pumpkin
- Heat a large saucepan or large pot on medium-high heat, and add 1 tbsp olive oil.
- Add the chopped onions, garlic, and pumpkin flesh. While stirring occasionally, cook until the pumpkins are lightly brown and roasted. This could take around 5 minutes.
- Now add the chopped coriander (optional) and saute for 2 minutes.
- Add 4 cups of vegetable stock or water, 1 tsp salt, and 1/4 tsp of freshly ground black peppercorns. Let it come to a boil.
- Reduce to medium-low heat, cover with a lid, and cook until the pumpkins are tender. To check for doneness, use a fork or knife; it should slide through easily.
Prepare the Soup
- Remove the pot from heat and carefully puree the pumpkin using an immersion blender. If you prefer to use a regular blender, allow the mixture to cool before blending.
- In the same pan, stir in 1/2 cup of coconut milk with the pumpkin purée. Heat on low for 2 minutes, being careful not to let the soup boil, as this can cause the coconut milk to split.
- Serve immediately. Enjoy the nutritious and creamy soup with crusty bread, a drizzle of coconut cream, and fresh cilantro.
It was a very delicious and easy recipe. Loved it. Thanks for sharing!
Yum! Love new ways to use pumpkin.
Looks beautiful and delicious. Excited to try this vegan recipe. Thank you!
That looks delicious – I love pumpkin soup 🙂
Thanks. 🙂
My wife tried this recipe. Though sceptical of vegetables in general and pumpkin in particular as to their ability to excite my taste buds, I found this soup to break my veggie stereotyping. The creaminess gelled so well with the ‘pumpkiny’ flavor that the 3 of us who had it lapped up the last drop and the next day was on the breakfast menu too.
I never knew pumpkin could be harnessed to evoke such a culinary delight! Kudos to the research done and am looking forward for more ‘could this taste so good’ moments from the hands of this budding cooking aficionado.
Wow! I’m so thrilled to know that you and your family enjoyed it. Thank you for your kind words. 🙂
Loved it!