Easy creamy pumpkin soup with coconut milk recipe This flavorful dish is simple to make veganfriendly ready in minutes Try this easy recipe
Total Time:45 minutes
Yield:6 servings 1x
Ingredients
Scale
1 medium pumpkin (about 2–3 pounds), seeded and cubed
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh cilantro or pumpkin seeds for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.
Roast for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
While the pumpkin is roasting, sauté the chopped onion in a large pot over medium heat until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the roasted pumpkin to the pot with the onion, garlic, and ginger. Pour in the vegetable broth and bring to a simmer.
Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches.
Stir in the coconut milk and chili flakes (if using). Heat through gently, but don’t boil.
Season with salt and pepper to taste. Garnish with fresh cilantro or pumpkin seeds, if desired. Serve hot and enjoy!
