Deliciously creamy and perfectly spiced coconut-flavored pumpkin soup! Just the dish you need for fall and winter’s chilly days and nights!
Nowadays, I am in love with anything that has coconut in it. Perhaps because I do miss my lovely island of Marinduque where we are surrounded by towering coconut trees.
I have so many lovely memories of my childhood that involve this amazing tree and of course, it’s delicious fruit. My parents own some piece of land in the barrio (a small village on the outskirts of our town). Most of the land is devoted to rice fields but the mountainous areas are all covered with coconut trees.
My parents have tenants who stay in the land either for free or for very low rent and in return cultivate the rice crops among other things. Occasionally, we visited to see how things were going and if the harvest would be plentiful as the rice that we ate then really came from these fields (well, when I was young I really didn’t care for that but my parents did, of course.)
For me, I was more concerned if we would be able to ride the carabao (our beast of burden and really the farmer’s best friend in the Philippines) during the visit and if they would be willing to give us some fresh coconuts straight from the tree.
Oftentimes, the tenants indulge us and kindly climb up the coconut tree armed with a machete and no protected gear at all to bring us some fresh and hopefully young coconut fruit. They seemed to be able to tell whether it was a young or a mature fruit simply by shaking the fruit and listening to its hollow sound. I never understood how it worked to this day.
Naturally, we wanted the young ones (we call them “mura”) as they tasted so much better and so much easier to eat as well as they are softer than the matured coconut flesh.
I loved how our tenants were deftly able to make coconut spoons (yes, out of the coconut husks) that we used to scrape the yummy coconut flesh out of the fruit. They opened a hole on top of the coconut – big enough that we could easily scoop the flesh out and then if we were fortunate and they were available we were given extra brown sugar and even evaporated milk to mix in with the coconut juice and flesh.
What a wonderfully refreshing, completely organic, and truly healthy snack it was! It was worth accompanying my parents and walking down the narrow strips and muddy rice fields just to have that.
Even when I was away in college, when I went home for the holidays, I often asked my parents to let me go back to the barrio so I could have my fresh coconut snack. Someday, I hope my kids will be able to enjoy this! I am sure they’ll love it as much as I did.
Well, that was my little trip down memory lane. Back to the task at hand, here’s a new recipe that has all the wonderful flavors of coconut and pumpkin flavored with warm spices that result in a deliciously satisfying soup.
Why you would love this recipe for Homemade pumpkin soup with coconut milk?
This Homemade Pumpkin Soup with Coconut Milk recipe combines the earthy sweetness of pumpkin with the rich creaminess of coconut milk, creating a comforting and flavorful soup perfect for autumn or any time of the year.
It’s so delicious that you can make this a fully vegetarian or vegan coconut curry pumpkin soup by simply using vegetable stock as a base for the broth. Sugar cane or coconut-based sugar may also be used instead of the honey suggested in the recipe. No need to add any meat or meat-based products. It’s delicious on its own!
The coconut milk adds a creamy texture and a subtle tropical sweetness, while the pumpkin provides a hearty and nutritious base. Additionally, the use of aromatic spices like ginger, cinnamon, and nutmeg enhances the overall flavor profile, making it a tasty and comforting choice for vegetarians or vegans and anyone looking for a meatless soup option.
This spiced coconut pumpkin soup is such an easy, simple, and truly customizable recipe to suit one’s tastebuds and dietary preferences!
Make it before winter is over! Enjoy this yummy soup!
RECIPE CARD FOR PRINTING IS AT THE END OF POST.
INGREDIENTS for Coconut Pumpkin Soup
2 Tablespoons Oil
1 large Onion, chopped
3 Garlic cloves, peeled and crushed
3 teaspoons freshly grated Ginger
2 teaspoons ground Cinnamon
1 teaspoon ground Coriander
1/2 teaspoon ground Turmeric
1/2 teaspoon ground Nutmeg
2 Tablespoons brown sugar (or raw honey for paleo dieters)
3 cups pureed pumpkin (canned or homemade) or butternut squash
3 cups Vegetable (or chicken) stock
1 (14 oz) can or homemade Coconut Milk
1-2 fresh Thai red chili, chopped*
Salt and pepper, to taste
Shredded Coconut, for garnish
HOW TO MAKE Coconut Pumpkin Soup
Heat the oil in a large saucepan over low heat. Add the onion, garlic, and ginger and cook until the onions begin to soften. Add the rest of the spices and the sugar and cook until very aromatic. We want the spices to be fully heated to release their flavors. Add the pumpkin or butternut squash puree. Cook for 2-3 minutes until fully coated by the spices.
Pour in the vegetable stock and bring to a boil. Lower the heat and simmer until the vegetables are tender. Remove from the heat and allow to cool down for a few minutes.
Transfer the mixture to a blender or food processor and puree until smooth. Return to the saucepan and reheat on low to medium heat. Pour in the coconut cream and let boil and then simmer for about 3-5 minutes. Add the chopped chili and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
Ladle into bowls and garnish with some shredded coconut on top! Oh so yummy!
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Spiced Coconut Pumpkin Soup
- 2 Tablespoons Oil
- 1 large Onion, chopped
- 3 cloves Garlic, peeled and crushed
- 3 teaspoons freshly grated Ginger
- 2 teaspoons ground Cinnamon
- 1 teaspoon ground Coriander
- 1/2 teaspoon ground Turmeric
- 1/2 teaspoon ground Nutmeg
- 2 Tablespoons brown sugar or raw honey for paleo dieters
- 3 cups pumpkin puree or butternut squash
- 3 cups vegetable or chicken stock
- 14 oz can or homemade Coconut Milk
- 2 fresh Thai red chili, sliced
- Salt and pepper, to taste
- Shredded Coconut, for garnish
- Heat the oil in a large saucepan over low heat. Add the onion, garlic, and ginger and cook until the onions begin to soften. Add the rest of the spices and the sugar and cook until very aromatic. We want the spices to be fully heated to release their flavors. Add the pumpkin or butternut squash puree. Cook for 2-3 minutes until fully coated by the spices.
- Pour in the vegetable stock and bring to a boil. Lower the heat and simmer until the vegetables are tender. Remove from the heat and allow to cool down for a few minutes.
- Transfer the mixture to a blender or food processor and puree until smooth. Return to the saucepan and reheat on low to medium heat. Pour in the coconut cream and let boil and then simmer for about 3-5 minutes. Add the chopped chili and continue to simmer for another 5 minutes. Season with salt and pepper to taste.
- Ladle into bowls and garnish with some shredded coconut on top! Oh so yummy!
Last updated on September 27th, 2023 at 06:50 pm