Recipe Vegetables

Spiced Coconut Pumpkin Soup

Spiced Coconut Pumpkin Soup

Warm and fragrant pumpkin soup infused with spices perfect for monsoon and winter. Serve this spiced coconut pumpkin soup with a swirl of coconut milk, pumpkin seeds, and savory granola for extra crunch.

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Related article: Roasted Pumpkin Manti

Spiced Coconut Pumpkin Soup


  • 1 kg butternut pumpkin, peeled and chopped
  • 1/4 cup coconut oil
  • 1 bulb garlic, halved
  • 1/2 teaspoon coriander powder
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon cayenne pepper
  • 1 tsp grated fresh ginger
  • 1-liter vegetable stock or water
  • 200ml coconut milk
  • salt and freshly ground black pepper
  • pumpkin seeds, for serving
  • savory granola, for serving
  • coconut milk, for serving


  1. Preheat oven to 200C. Place the pumpkin, and garlic on a lightly greased baking tray lined with baking paper. Drizzle with oil, and sprinkle with salt and pepper. Cook for 20-30 minutes or until pumpkin is soft.
  2. Remove the garlic from their skin. Heat 1 tablespoon coconut oil in a large saucepan. Add ginger, coriander, chili flakes, cayenne pepper, roasted pumpkin, and garlic to the saucepan.
  3. Add stock and blend the soup with a hand-held blender until smooth. Bring to boil, then reduce heat to low and add coconut milk. Let it simmer for 5 minutes. Adjust seasoning if needed.
  4. When ready to serve, divide the soup into bowls and garnish with coconut milk, pumpkin seeds, and granola.

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