Creamy pumpkin soup with coconut milk
My pumpkin soup recipe adds a touch of exotic charm to your everyday cooking with coconut milk, curry, and orange juice. This vibrant orange soup brings even more color to autumn!
- 700 g Hokkaido pumpkin
- 150 ml orange juice (freshly squeezed or 100% direct juice)
- 1 potato (variety of your choice)
- 500 ml vegetable broth or stock
- 400 ml coconut milk
- 1/4 tsp chili flakes
- 1 teaspoon curry powder
- 1 splash of lime juice
- Salt, pepper (to taste)
- Coriander or flat-leaf parsley (for serving)
- Thoroughly wash the Hokkaido pumpkin (with the peel on), quarter it (e.g., using a serrated knife/bread knife), and weigh out 700 g. Then remove the seeds with a tablespoon and cut everything into large cubes. Peel the potato and cut it into large cubes as well.
- Now, put the following ingredients into a large pot and bring them to a boil: diced pumpkin, diced potatoes, 400 ml coconut milk, 150 ml orange juice, 500 ml vegetable broth/stock, 1/4 tsp chili flakes, and 1 tsp curry powder. NOTE: The spiciness of chili flakes and curry powder varies greatly. Therefore, if you are unsure, it's best to taste and adjust the spiciness before boiling.
- After bringing to a boil, reduce the heat and simmer, covered, for approximately 20-25 minutes.
- Finally, purée the pumpkin soup with an immersion blender and season with a squeeze of lime juice, salt, pepper, and perhaps a few chili flakes. To serve, you can wash, dry, and finely chop fresh cilantro or flat-leaf parsley, if desired. Alternatively, drizzle a few drops of coconut milk, cream, or balsamic glaze over the pumpkin soup. Enjoy!
This aromatic pumpkin soup has a deliciously creamy taste – and it's completely cream-free. That makes it perfect for vegetarian and vegan cooking. With its sweet notes, the soup warms you wonderfully from the inside out.
For this creamy and delicious soup, you'll need pumpkin as the main ingredient. I prefer to use Hokkaido pumpkin because it has a beautiful orange color and brings a wonderful aroma to the soup. Plus, you don't need to peel it; you can simply wash it, cut it into pieces, and cook it with the skin on. In autumn and winter, you can find locally grown Hokkaido pumpkin in any supermarket.
Coconut milk gives the soup an exotic flavor and creaminess. It makes the soup vegan, but you can also substitute it with cream.
Potatoes: The starch they contain binds the pumpkin cream soup.
Chili flakes add a slight spiciness.
Curry powder – whether mild or spicy is up to you, both add a great aroma to the soup.
Orange juice is the fruity component in the pumpkin soup.
Use vegetable broth or stock to deglaze the sautéed pumpkin. Stock from a jar will give the soup a slightly more refined flavor.
Lime juice and coriander for a touch of Asia.
I season the pumpkin soup with salt and pepper.
7 tips for preparing autumn soup
Don't have a Hokkaido pumpkin? Butternut or muscat pumpkin will also work. However, you'll need to peel these pumpkin varieties.
You control the spiciness yourself: Use more or less chili flakes to taste. If you're cooking for children, it's best to leave out the spice altogether – then the pumpkin soup will be enjoyable for the whole family. Simply put the spice mix on the table so everyone can add more spice to their liking.
Is your pumpkin cream soup too thick? Simply thin it with a little broth, stock, or water. If it's too thin, let it simmer uncovered for a while longer to reduce the liquid.
Coriander isn't for everyone: parsley also goes perfectly with pumpkin soup and is a good alternative.
Roasted pumpkin seeds, a dollop of coconut milk, or croutons make excellent garnishes. Pumpkin seed oil, balsamic glaze, or cream also go well with it.
It goes perfectly with fresh baguette, my pull-apart bread with herb butter, or my simple naan bread. You can even use it to dip in the last bit of soup from your bowl.
You can easily multiply this pumpkin soup recipe and prepare larger quantities. It's perfect for a party buffet or a Halloween party.
Frequently asked questions about my pumpkin soup
Is pumpkin soup vegan? Yes, my pumpkin soup contains no animal ingredients, but not every pumpkin soup is automatically vegan.
Can you make pumpkin soup without cream? Yes. Coconut milk, potatoes, and puréeing ensure a creamy consistency even without cream. The coconut milk also gives it a delicate, exotic flavor.
Can you make pumpkin soup without potatoes? Yes, you can leave out the potatoes. The soup will be a bit thinner because the potato starch helps to thicken it.
How can I add more flavor to pumpkin soup? Curry, chili, orange and lime juice add plenty of aroma. It becomes even spicier with paprika powder or a high-quality vegetable stock.
How long does pumpkin soup with coconut milk keep in the refrigerator? In a well-sealed container, the pumpkin soup will keep in the refrigerator for up to two days. To reheat it, you can place it on the stovetop over medium heat or in the microwave.
Can you freeze pumpkin soup? Yes, pumpkin soup freezes perfectly. You can keep my pumpkin soup with coconut milk in the freezer for up to four months. If you freeze it after the second day, it should be kept refrigerated until then.
Do you love soup? Then browse through my soup recipes – you'll find plenty of simple ideas for every day. My tomato soup and potato soup are especially popular. If you like pumpkin, try my pumpkin pasta or pumpkin curry. For seasonal inspiration, take a look at my autumn recipes.
