Pumpkin Soup with coconut milk

The good thing about pumpkin is that once pureed it has a smooth, creamy texture that eliminates the need for cream or cornflour. That makes it perfect for soup. All one needs is to balance the spice level, flavour and the level of sweetness which depends on the pumpkin variety. It is always good to have your freezer stocked with a good homemade vegetable stock which comes in handy at such moments. It tastes better than off-the-shelf soup cubes any day and is healthy as well. You can check out an easy recipe from my archives – my last post was vegan soup stock. If you do not have the time go ahead with ready stock cubes but add a 1″ stick of cinnamon, 2 cloves, 2 crushed cloves of garlic and 1 bay leaf with a tsp. of olive oil to the pumpkins while steaming.

Recipe:ย Pumpkin Soup with coconut milk – Dairy | Lactose | Casein | Gluten | Grain Free Recipe
Serves : 10-12 cups


Vegan soup stock – 2 cups
Second extract of coconut milk – 2 cups (or dilute one cup of canned coconut milk with water)
Pumpkin – 1 kg
Water – 1 cup
Green chilli, minced well – 1 small
Salt and pepper as per taste
Coconut cream (optional)


Peel the pumpkin, cut off the fibre, cut into big chunks and cook covered, with a cup of water seasoned with half a teaspoon of pink salt. If using smaller, whole pumpkins, you could also roast them in the oven till tender and scoop the flesh.

Cool and puree using a blender. Add the coconut milk and stock. Warm the soup stirring all the while. Add the chilli a minute later, stir and heat but do not scald. Adjust salt as per taste.

I serve pepper separately. You may garnish the soup with a drizzle of coconut cream or olive oil. I meant to add coconut cream and forgot. No one missed it.

My take on this:

Serve with homemade grissini, herb sticks or with some really good bread. The combination tastes so good, you will have to keep room for seconds and also space before you serve the mains. Just the soup will work well too but I like the idea of bread and soup together.


Harini is a vegan food photographer, writer and recipe developer. She also loves feeding birds, reading, watching crime thrillers, and travelling amongst other things.

Previous Post
June 13, 2010
Next Post
June 13, 2010


  • Malar Gandhi

    Awesome clicks, lovely soup…luks creamy and rich:)

  • Vegan India!

    Dear Sunshinemom, Thanks for your visit to the VeganIndia! blog. The pictures and information in your blog are simply awesome! Never had pumpkin soup before! If we look out of the box there are just so many compassionate and delicious options! Hope you could try out the icecreams from Mama Mia and the soan papdi from KC Das! ๐Ÿ™‚

  • Preeti Kashyap

    Lovely pics and love to have this creamy soup as it is been raining here since 2 days.

  • Divya Vikram

    Lovely pictures ๐Ÿ™‚ Soup looks so creamy.

  • Vaishali

    I love pumpkin in soups for the velvety texture. Love the color of your soup, Harini. I can imagine it was well loved by your guests. ๐Ÿ™‚

  • veggie belly

    Yum! I love the combination of pumpkin and coconut milk. And that polka dot towel/cloth is soooo cute under the yellow soup! Gorgeous!

  • Anderburf

    It is a rainy day here and this sounds perfect for a day like today. I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing and I think I'll try it out in this recipe. Thanks for sharing!

  • Rachana Kothari

    I love pumpkin Soup and after seeing these beautiful clicks, I feel like having it ๐Ÿ™‚

  • jayasree

    Liked the addition of coconut milk in the soup. I am sure going to try this next time, when I make pumpkin soup.

  • AMA's AnythingVegetarian

    Wow,A healthy one.Good to see you after a long gap.

  • Sukanya Ramkumar

    Yummy soup recipe. Want to grab that bowl right away. YUM!

Leave a Reply