This roasted pumpkin soup with coconut milk is a delicious vegan fall soup flavored with warm spices which make it a delightful dish for a cold day. The creaminess of the soup comes from coconut milk whose sweetness perfectly balances the heat of the spices.
I tasted this roasted pumpkin soup with coconut milk for the first time on a cruise in Halong Bay, Vietnam. I am not sure if it was the magic of that magnificent place, the chef's skills, or a combination of both but we never enjoyed a pumpkin soup more.
Since that trip, I always make my pumpkin soup vegan, and instead of cream or milk, I use coconut milk in it, just like it was done in Vietnam.
Today I am sharing that easy, simple, and comforting vegan pumpkin soup recipe with you all.
If you like mildly flavored dishes, you will definitely love this soup. The warm spices that are used to gently flavor it, make it so appropriate for the fall and winter seasons.
Jump to:
- What's needed to make roasted pumpkin soup with coconut milk?
- Ingredient notes and substitute suggestions
- How to make (step-by-step instructions)?
- How to serve roasted pumpkin soup?
- Storing, freezing, and reheating tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More vegan soup recipes to try
- More easy pumpkin recipes
- Recipe
What's needed to make roasted pumpkin soup with coconut milk?
To make this roasted pumpkin soup recipe, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Pumpkin: Use any variety of pumpkin that you like. Butternut squash can be used too.
- Onion: Red, white, or yellow, all are fine to be used.
- Seasonings: To flavor this soup, I have used fresh garlic, ginger powder, cayenne pepper, cinnamon powder, nutmeg powder, and ground black pepper. You can add or remove seasonings to suit your taste. Instead of dried ginger, fresh ginger can also be used. The sweetness of pumpkin and milk balances all the heat from the spices used so their flavors won't be overwhelming.
- Coconut milk: You can also use any other plant-based milk like almond milk or soy milk but coconut milk tastes the best in it. Non vegans may use regular dairy milk too. Use full-fat coconut milk to make a creamy pumpkin soup. You can also add some coconut cream to make it creamier.
- Vegetable bouillon cube: Instead of using vegetable bouillon cube and water you can use vegetable stock too.
- Pepitas: Pepitas are pumpkin seeds without the shells. In this soup they are used only for garnishing, you can skip them if you want.
- Olive oil: Use good quality extra virgin olive oil. Vegetable oil or coconut oil can be used too.
Other ingredient details and nutritional information are given in the recipe card ahead.
How to make (step-by-step instructions)?
To make this easy pumpkin soup recipe, just follow the easy step-by-step instructions given below:
Step 1: Cut pumpkin cubes into medium pieces and spread on a baking tray lined with parchment paper.
Step 2: Brush the pumpkin cubes with some olive oil.
Step 3: Sprinkle salt and pepper on them.
Step 4: Turn them over and prick the pumpkin skin at multiple places with a knife. Bake with the flesh side down in a preheated oven at 200°C (or, 400°F) for 40-45 minutes or until the pumpkin is tender and cooked.
Step 5: Allow the pumpkin cubes to get colder and then scoop out the flesh. Keep it aside.
Step 6: Heat olive oil in a large pot. Add chopped onion and garlic. Saute until the onion turns translucent.
Step 7: Add vegetable bouillon cube and saute for a few seconds.
Step 8: Add all the powdered spices and salt. Saute for another few seconds.
Step 9: Add water and mix.
Step 10: Add pumpkin flesh. Cook for another 2-3 minutes.
Step 11: Blend until smooth and creamy using an immersion blender.
Step 12: Add coconut milk to the pureed soup and mix. If the pumpkin soup is too thick for your liking add more water. Cook for another 3-4 minutes
Garnish with pepitas, red pepper flakes, and chopped fresh parsley, cilantro, or any other fresh herb of choice.
Your delicious vegan roasted pumpkin soup with coconut milk is ready to be enjoyed.
How to serve roasted pumpkin soup?
Serve this vegan pumpkin coconut soup warm or hot.
You can pair it up with garlic bread, focaccia bread, or any crusty bread. The combination of crusty bread with this creamy soup is my favorite.
It can also be served with savory muffins, bread sticks, roasted vegetables, baked potato wedges, quiche, or a winter salad.
Non-vegans may also enjoy it with a grilled cheese sandwich or some toasted garlic cheese bread.
Storing, freezing, and reheating tips
Transfer the soup to an airtight container and refrigerate. It will be fine for 3-4 days.
To store for a longer period freeze it in airtight, freezer-safe containers or zip-lock bags for 3-4 months.
Freeze in batches so that you reheat only the amount you can consume at a time.
To reheat in the microwave, thaw or defrost the soup first then, microwave for around 1 minute, take it out, and stir. Put the soup back in the microwave and microwave until heated evenly.
Otherwise, transfer the soup to a pot and reheat covered on the stovetop until heated well.
While reheating, add more liquid (water or vegetable stock) if the soup has thickened. If you feel the flavors have become milder, reseason when reheating.
Recipe tips, tricks, and variation suggestions
- This soup can also be made by simply boiling peeled pumpkin cubes in a pot. Just peel the pumpkin, cut into cubes, and add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card.
- Don't make very large pieces of pumpkin otherwise the baking time will get increased.
- While baking, keep the flesh side down.
- If you prefer spicy food, add some chili flakes or chopped chili peppers.
- Other spices like curry powder, cumin powder, ground cloves, etc can also be used to flavor this roasted pumpkin soup.
- To give a brighter yellow color to the pumpkin soup, add around ¼ teaspoon of turmeric powder.
- Instead of an immersion blender (hand blender), a stand blender or food processor can also be used to blend the soup.
- I prefer pumpkin soup that's slightly thick and creamy, if you prefer a thinner soup, add more liquid.
- Non-vegans may use cooking cream or milk instead of coconut milk
Frequently asked questions
Yes, for a quicker version of this recipe, you can use canned pumpkin purée too. However, the soup made with fresh pumpkin tastes better.
Yes, you can chop pumpkin into smaller pieces and saute them in a pan instead of baking. You can also boil pumpkin if you want. However, I feel roasted pumpkin gives the best result.
No, though a lot of spices are added to this soup, their heat gets balanced by the sweetness of pumpkin and milk.
More vegan soup recipes to try
The evenings will start getting colder soon and if you love enjoying a bowl of delicious soup during such weather then don't miss to check out the following vegan soup recipes:
- Mexican black bean soup
- Easy ginger carrot soup
- Roasted tomato and red pepper soup
- Moroccan spiced chickpea and sweet potato soup
- Manchow soup
- Roasted potato and zucchini soup
- Red cabbage soup
More easy pumpkin recipes
Looking for more easy pumpkin recipes? Do try out the following recipes before the pumpkin season ends:
- Pumpkin oatmeal
- Pumpkin and oats cookies
- Pumpkin and cream cheese pastry puffs
- Pumpkin rice casserole
- Pumpkin energy balls
- Pumpkin ricotta pasta
- Pumpkin rice
- Thai pumpkin noodle soup
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Vegan roasted pumpkin soup with coconut milk
Equipment
- Oven
- 1 Large cooking pot
- baking tray
- Blender immersion blender, stand blender, or food processor, any tool can be used.
- Knife and chopping board
Ingredients
- 1.25 kgs pumpkin any variety
- 1 medium-sized onion chopped
- 4-5 garlic cloves chopped
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- ½ teaspoon ginger powder
- ground black pepper to taste
- Salt to taste
- 1 cube vegetable bouillon
- ½ cup coconut milk
- 3 tablespoons olive oil
- 3 cups water
Ingredients for garnishing (optional)
- Pepitas
- Red chili flakes
- Chopped parsley or any other fresh herb
Instructions
- Cut the pumpkin into medium cubes. Spread the pumpkin cubes on a baking tray lined with parchment paper. Brush the pumpkin pieces with olive oil. Sprinkle salt and pepper. Turn them over and keep the flesh side down. Prick the skin of all the pumpkin cubes at multiple places with a knife.
- Bake in a preheated oven at 200°C (or, 400℉) for 40-45 minutes or until the pumpkin is tender and cooked. Take them out from the oven and allow to reach room temperature.
- Scoop out the pumpkin flesh using a spoon or knife. Discard the skin and keep the pumpkin flesh aside.
- Heat oil in a large cooking pot. Add onion and garlic. Saute until the onion turns translucent.
- Add vegetable bouillon cube and saute for a few seconds.
- Add all the powdered spices and salt. Saute for another few seconds.
- Add water and pumpkin. Cook for 2-3 minutes on medium heat.
- Puree the soup with an immersion blender until smooth.
- Add coconut milk and mix. If required, add more water at this stage to get the desired consistency. Check and adjust the seasoning. Cook for another 3-4 minutes.
- Garnish with pepitas, chili flakes, and chopped fresh herbs. Enjoy!
Video
Notes
- This soup can also be made by simply boiling peeled pumpkin cubes in a pot. Just peel the pumpkin, cut into cubes, and add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card.
- Don't make very large pieces of pumpkin otherwise the baking time will get increased.
- While baking, keep the flesh side down.
- If you prefer spicy food, add some chili flakes or chopped chili peppers.
- Other spices like curry powder, cumin powder, ground cloves, etc can also be used to flavor this roasted pumpkin soup.
- To give a brighter yellow color to the pumpkin soup, add around ¼ teaspoon of turmeric powder.
- Instead of an immersion blender (hand blender), a stand blender or food processor can also be used to blend the soup.
- I prefer pumpkin soup that's slightly thick and creamy, if you prefer a thinner soup, add more liquid.
- Non-vegans may use cooking cream or milk instead of coconut milk
- More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.
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