Deliciously creamy and perfectly spiced coconut-flavored pumpkin soup is 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 this is because I 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 fantastic tree and, of course, its 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.)
I was more concerned about whether 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 whether they would be willing to give us some fresh coconuts straight from the tree.
Often, 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 simply tell whether it was a young or a mature fruit by shaking it 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, were so much easier to eat, and were 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.
It was a wonderfully refreshing, completely organic, and truly healthy snack! It was worth accompanying my parents and walking down the narrow strips and muddy rice fields 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 combines the wonderful flavors of coconut and pumpkin with warm spices to create 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 pumpkin’s earthy sweetness with coconut milk’s rich creaminess, 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 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!
Coconut milk adds a creamy texture and a subtle tropical sweetness, while the pumpkin provides a hearty and nutritious base. Additionally, aromatic spices like ginger, cinnamon, and nutmeg enhance 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 genuinely 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
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Last updated on August 14th, 2024 at 05:21 pm
G'day! Looks and can almost smell it from here Abby….terrific!
Cheers! Joanne
Thanks, Joanne! Yes, it is quite aromatic. I love it. 🙂