Pumpkin and Coconut Soup

Indulge in the creamy, comforting goodness of Pumpkin and Coconut Soup, a vibrant blend of roasted pumpkin, rich coconut milk, and warm, earthy spices like cumin and coriander. Perfectly balanced with a hint of ginger and optional chili flakes for a gentle kick, this velvety soup is both nourishing and bursting with flavor. The caramelized sweetness of oven-roasted pumpkin pairs beautifully with the aromatic spices, while a touch of fresh lime juice and cilantro brightens every spoonful. Ready in under an hour and effortlessly gluten-free and vegan-friendly, this wholesome dish is ideal for cozy weeknight dinners or elegant starters. Garnish with a swirl of coconut milk for an extra touch of indulgence!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 800 grams Pumpkin (peeled, deseeded, and cubed)
• 400 ml Coconut milk
• 500 ml Vegetable stock
• 1 medium Onion (finely chopped)
• 2 cloves Garlic cloves (minced)
• 1 teaspoon Ginger (grated or finely chopped)
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoons Chili flakes (optional)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 whole Lime (for garnish)
• 2 tablespoons Fresh cilantro (for garnish, optional)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Spread the cubed pumpkin on a baking tray. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.

Step 3

Roast the pumpkin in the oven for 20-25 minutes or until soft and slightly caramelized, then set aside.

Step 4

In a large pot, heat 1 tablespoon of olive oil over medium heat.

Step 5

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 6

Stir in the garlic, ginger, ground cumin, ground coriander, and chili flakes (if using). Cook for 1-2 minutes until fragrant.

Step 7

Add the roasted pumpkin to the pot. Stir well to coat the pumpkin with the spices.

Step 8

Pour in the vegetable stock and bring to a gentle boil. Reduce the heat and let it simmer for 10 minutes.

Step 9

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Step 10

Stir in the coconut milk, reserving a few tablespoons for garnishing if desired. Simmer for another 5 minutes, then adjust the seasoning with salt and pepper to taste.

Step 11

Serve hot in bowls with a drizzle of coconut milk, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro if desired.

Nutrition Facts

Serving size	(1922.6g)

Amount per serving	% Daily Value*
Calories	890.9

Total Fat 35.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3630.5mg	0%
Total Carbohydrate 141.4g	0%
Dietary Fiber 15.7g	0%
Total Sugars 64.5g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 357.9mg	0%
Iron 12.2mg	0%
Potassium 4332.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 8.1%

Carbs: 58.8%