The No - Bullsh!t way to

Nourish Your Body, Strengthen Your Mind…

at All-ThingsLife.com

The Best Creamy Coconut Pumpkin Soup Recipe You’ll Ever Try

Table of Contents

Post Disclaimer

This post may include affiliate links for products and services we wholeheartedly endorse and believe will benefit our readers.

This creamy coconut pumpkin soup captures the essence of autumn in a bowl with a delightful twist of turmeric and ginger.  We’re blending the earthy sweetness of pumpkin with the creamy richness of coconut milk. The result is a soup that’s as comforting as a cozy sweater on a cool autumn evening.  I used a sakata squash, but buttercup squash, red kuri squash, or butternut squash, or any squash of your preference would work well too.

                                                                              Pin Me

 

1. Prep Time

 

 20 min

 

2. Cook Time

 

 1 hour hr 20 min

 

3. Serves

 

6

 

4. Ingredients

 

1 (4lb/1.8kg) pumpkin

2 tablespoons extra-virgin olive oil or coconut oil

1 medium onion, chopped

2 teaspoons salt or taste (I used 4 teaspoons)

3 garlic cloves, chopped

1 teaspoon ground ginger

1 teaspoon turmeric

1 (14-ounce) can full-fat coconut milk, reserve a little for garnish

2½ cups chicken or vegetable stock

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper

Water, as needed

 

5. Instructions

 
  1. Preheat the oven to 350F/180C.
  2. Cut the pumpkin in quarters and scoop out the seeds. Wrap each quarter in aluminum foil and place on a baking tray.  Bake for 40 to 60 minutes, or until very soft. 
  3. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
  4. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for around 5-6 minutes until soft. Add the garlic, ginger, turmeric, pepper, salt, and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the lemon juice.
  5. Transfer to a blender, working in batches if necessary. Or use an immersion blender. Blend until smooth. Depending on the water content of your pumpkin, add up to 1½ cups water (½ cup at a time) to reach your desired consistency if the soup is too thick.
  6. Season to taste and serve garnished with additional coconut milk and toasted pumpkin seeds, if desired.

 

 
 

 Your opinion matters! Have you tried this mouth-watering recipe? Don’t be shy—share your thoughts, tips, and even your own delicious twists in the comments below. Let’s cook together and make every recipe a flavorful journey. Your feedback is our secret ingredient to perfection!

Leave a Reply

Your email address will not be published. Required fields are marked *

Facebook
Twitter
LinkedIn
WhatsApp
Pinterest

Want to keep up with our Blog????

Get our updates and most valuable tips right to your inbox, twice per month!

Please check your spam folder if you do not receive an email confirmation within 24 hours

Related Posts