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Two bowls of creamy pumpkin soup with coconut milk, topped with pumpkin seeds and alfalfa sprouts
Olga Bux

Creamy Pumpkin Soup with Coconut Milk and Ginger

This creamy pumpkin soup with coconut milk and ginger is smooth, smooth warming, and full of flavor. It’s an easy one-pot recipe that is naturally vegan, dairy-free, and perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Branch, Lunch, Soup
Cuisine: International
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1.3-1.5 pounds pumpkin peeled, seeded, and cubed (600–700 g) — about 4½ cups
  • 1 13.5-ounce can full-fat unsweetened coconut milk
  • 1 large carrot peeled and chopped
  • 2-3 red onions peeled and chopped
  • 1 garlic clove minced
  • 1 inch piece fresh ginger about 20 g, peeled and grated
  • 1 tablespoon olive oil
  • Sweet paprika flakes or red pepper flakes to taste
  • Salt to taste
  • A small amount of water or vegetable broth if needed

Method
 

  1. Peel and seed the pumpkin, then cut it into small cubes. Peel and chop the onions, carrot, garlic, and ginger.
    Ingredients for creamy pumpkin soup: cubed pumpkin, full-fat coconut milk, red onions, carrot, and fresh ginger
  2. Heat the olive oil in a large pot over medium-high heat. Add the onions and cook for 4–5 minutes, stirring occasionally, until they begin to soften.
    Sliced red onions in a bowl for creamy pumpkin soup
  3. Add the garlic and cook for about 30 seconds. Stir in the carrot, ginger, and pumpkin.
    Sautéed carrots and red onions cooking in a pot
  4. Reduce the heat to low, cover the pot, and cook until the pumpkin and carrot are completely tender, about 20–25 minutes. Stir occasionally. If the vegetables begin to stick to the bottom of the pot, add a small splash of water or vegetable broth.
    Hand holding peeled fresh ginger over a pot of carrots and onions for pumpkin soup
  5. Pour in the coconut milk and stir well. Bring the soup to a gentle simmer and cook for another 5 minutes. Season with salt and paprika flakes to taste.
    Pouring coconut milk into a pot of cooked pumpkin, carrot, and onions
  6. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth and creamy. If the soup is too thick, add a little water or vegetable broth until it reaches your preferred consistency.
    Pot of pumpkin soup simmering with coconut milk, carrots, and onions on the stove
  7. Ladle the soup into bowls and garnish with alfalfa sprouts, roasted pumpkin seeds, and a drizzle of coconut milk. Serve warm.
    Bowls of creamy coconut pumpkin soup with ginger, served with lime wedges and tortilla chips

Notes

  • Use full-fat unsweetened canned coconut milk for the richest and creamiest texture.
  • If the vegetables begin to stick while cooking, add a small splash of water or vegetable broth.
  • For a thinner soup, add more water or broth after blending.
  • Adjust the amount of ginger and red pepper flakes according to your taste.
  • Nutrition information is an estimate and does not include optional garnishes.