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When it starts to get cold, nothing better than a soup to warm us! Pumpkin soup with coconut milk is an even better choice for autumn! It is delicious and so creamy, and the color is beautiful!
When I googled to see how people out there usually prepare their soups, I noticed that most soups were made with Butternut squash. So, I decided to try to find the Butternut squash to make a soup.
One fun fact is that apparently people in Sweden are not used to eating pumpkin. They usually use it only for carving it for Halloween decorations. At least that is what I have been told by Swedish, but I don’t know if this is what happens in the whole country or if it is just a thing of the region.
The thing is it made my mission of finding a pumpkin in November a lot harder! When I finally found pumpkins for sale, there were not too many options. There were like 4 different types but one of each type and 3 of them were very small. I had the impression the small ones were only for decoration.
So, the only suitable pumpkin was not the Butternut squash, it was the Hokkaido pumpkin. I had never tried Hokkaido pumpkin before, but I decided to give it a try because I was really craving pumpkin soup.
And to my surprise, Hokkaido pumpkin was an excellent choice! The soup tasted really good and had a beautiful color, and it was so creamy!
I really recommend you give it a try. Even if you just find Butternut squash or any other type of pumpkin.
I think the combination of pumpkin and coconut milk is definitely a winner!
Pumpkin Soup with Coconut Milk Recipe Ingredients
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Hokkaido pumpkin: Also known as Red kuri squash or Japanese squash. This is the main ingredient of the soup. You can use a different type of pumpkin if you prefer.
Coconut milk: I used canned coconut milk for this recipe. It helps with the creaminess of the soup and also gives a bit of coconut flavor.
Garlic clove: One medium to large garlic clove is enough for seasoning this soup.
Salt: Just a little bit to enhance the flavor.
Black pepper: It helps with the seasoning also.
How to make Pumpkin Soup with Coconut Milk:
First, you have to prepare the pumpkin. Open the pumpkin and divide it into pieces. I divided it into 8 pieces so it could roast faster. Roast the pumpkin in the center of the oven to 250°C/480°F until the pumpkin is soft and the top slightly darker.
Then, wait for the pumpkin to cool down a bit so you don’t get burnt. Remove the peel and seeds of the pumpkin and chop it into pieces. I used only half of the pumpkin, which was around 460g for 2 servings.
Chop the garlic and put it and the pumpkin in a pan with the coconut milk, salt, and pepper.
Cook all the ingredients until boiling point. If you have a blender jar made of glass, you can pour it directly into the blender. If your blender jar is made of plastic, wait a bit for it to cool down a little.
Blend it until it is uniform and creamy.
The soup is ready!
You can garnish it with some pumpkin seeds and sesame seeds with a drizzle of olive oil on top like I did. Or you can add the toppings of your preference.
You can serve it as a starter or main dish, maybe add some croutons, if you like, to give a bit of crunchiness. And enjoy it!
Pumpkin Soup with Coconut Milk
Delicious 5-ingredient creamy pumpkin soup with coconut milk. Perfect for cold days!
- 460 g pumpkin, (I used Hokkaido pumpkin)
- 400 mL coconut milk
- 1 medium-to-large garlic clove
- 1 teaspoon salt or according to your preference
- 1 teaspoon pepper
Open the pumpkin, cut it in slices and roast it in the center of the oven to 250°C/480ºF, until soft with the top slightly darker.
Wait for the pumpkin cool down a bit and remove the peel and seeds.
Cut the pumpkin and the garlic clove into pieces and put them in a pan with the coconut milk, salt and pepper. Cook all the ingredients until boiling point.
If you have a blender jar made of glass, pour the cooked ingredients into the blender directly. If you have a blender jar made of plastic, wait for the cooked ingredients to cool down a bit.
Blend it all until uniform and creamy.
Psst, if you are looking for an autumnal dessert, to have after your pumpkin soup, I have some options here:
