Simple and Delicious recipes

The BEST Pumpkin Soup recipe (with Coconut Milk)

Best pumpkin soup recipe

Pumpkin soup and autumn go hand in hand together, so this recipe might be our season’s favorite. Featuring the nutty sweetness of Hokkaido pumpkin, the creaminess of coconut milk, and a blend of spices, this recipe is both simple and delicious. It’s a bowl of pure coziness that welcomes you with every spoonful and will make your taste buds dance.

Is pumpkin soup healthy?

Absolutely! Our Pumpkin Soup not only pleases the taste buds but also offers a healthy dose of nutrients. Here’s a breakdown of the key ingredients:

  • Hokkaido Pumpkin: Packed with vitamins, fiber, and antioxidants, Hokkaido pumpkin is a nutritional powerhouse that supports overall health. It’s a small pumpkin with thin skin that you can leave on, making this recipe even easier. You can replace it with other pumpkin or squash types, but that might alter the flavor
  • Coconut Milk: While creamy and indulgent, coconut milk provides healthy fats and adds a luscious, dairy-free creaminess to the soup. We opt for rich coconut milk with at least 90% coconut content rather than watered-down versions.
  • Ginger: Known for its anti-inflammatory properties, ginger infuses the soup with a bit of spiciness and health benefits. Fresh ginger is best, both for taste and benefits.
  • Onion: Onions bring depth of flavor and are a good source of antioxidants and vitamins.
  • Curry Powder: This blend of spices not only enhances the taste but also offers potential health benefits, such as anti-inflammatory and antioxidant properties.
  • Cayenne Pepper: A dash of cayenne adds a subtle kick and may boost metabolism and aid digestion.
  • Veggie broth: Provides the savory base and depth of flavor to the Pumpkin Soup, making it even more delicious and satisfying.

Can you freeze Pumpkin Soup?

Absolutely, freezing Pumpkin Soup is a great way to make a large batch and have a meal ready when you need it. Allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bags. Remember to leave some space for expansion. When properly stored, Pumpkin Soup can be frozen for up to three months. To enjoy it again, simply thaw it and reheat on the stovetop or in the microwave.

Still deciding? You may also like this Moroccan lentil soup, our red lentil dal or this hearty Shakshuka

Our Pumpkin Soup is more than just a soup; it’s a warm embrace on a chilly day, a taste of autumn, and a nourishing bowl of comfort. It’s also a recipe that got passed down to Katja from her mum, and has been a family favorite ever since. With its blend of wholesome ingredients and inviting flavors, it’s a reminder that healthy can be delicious too. So, whether you’re sipping it by the fire or sharing it with loved ones, this Pumpkin Soup promises to be a delightful addition to your table. Enjoy the creamy richness of this simple and delicious soup.

Pumpkin Soup

Prep Time15 minutes
Cook Time20 minutes
Course: Main Course, Soup
Cuisine: International
Keyword: Healthy pumpkin soup, Pumpkin soup, Pumpkin soup with coconut milk
Servings: 6 servings


  • 1 Hokkaido pumpkin, seeded and diced
  • 1 walnut sized piece ginger, peeled and sliced
  • 1 medium yellow onion, peeled and roughly chopped
  • 2-3 tsp curry powder, heaped (depending on desired spiciness)
  • 750 ml veggie broth (23.5 oz)
  • 1 can coconut milk (90% coconut content) (400ml/13.5 oz)
  • 1 lime, juiced
  • salt, pepper, sugar and cayenne pepper to taste
  • cooking oil


  • Sautee ingredients: Add chopped onion and ginger to a pot with oil and fry until onions are translucent. Then add pumpkin and cook for a couple of minutes. Now add curry powder and fry for a couple of minutes while stirring to it doesn't burn.
    1 Hokkaido pumpkin, seeded and diced, 1 walnut sized piece ginger, peeled and sliced, 1 medium yellow onion, peeled and roughly chopped, 2-3 tsp curry powder, heaped (depending on desired spiciness), cooking oil
  • Add liquids: Now add veggie broth and coconut milk and let it simmer until the pumpkin is fully softened. The smaller the cubes, the quicker this will be. Then add the lime juice.
    750 ml veggie broth (23.5 oz), 1 can coconut milk (90% coconut content) (400ml/13.5 oz), 1 lime, juiced
  • Blend it: Now blend the soup with a hand blender directly in the pot. Continue blending until all ingredients are finely pureed and you have a creamy soup. If the soup is too thick, you can add some water.
  • Spice it: Now add sugar, salt, pepper and cayenne pepper to taste.
    salt, pepper, sugar and cayenne pepper to taste
  • Enjoy & store: Top with pumpkin seeds and cayenne pepper or store it for later! The soup will continue to thicken as it cools, so you may need to add water when reheating it. You can store it in the fridge for a couple of days, or freeze it for up to three months

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Made with love by Katja & Youssef | 2023