Pumpkin & Coconut Milk Soup

Pumpkin & Coconut Milk Soup

Pumpkin soup is my absolute favorite soup! Pumpkin + coconut milk = super creamy, rich soup.
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Main Course, Soup
Servings 6
Calories 334 kcal


  • 4 tbsp olive oil
  • 1800 g pumpkin
  • 250 g yellow onion diced
  • 35 g garlic diced
  • Salt & pepper
  • 2 tsp cinnamon
  • 900 ml vegetable stock
  • 360 ml coconut milk
  • 2 tbsp honey
  • Croutons/ Roasted pumpkin seeds


  • Preheat oven at 220C.
  • Clean the pumpkin from the center. Cut the pumpkin into smaller portions. Place them on a baking tray on baking paper. Brush the pumpkin with 2 tbsp olive oil. Cook in the oven for 40 minutes. Set aside when cooked & let it cool a bit.
  • Heat the remaining oil in a casserole pan.
  • Add the garlic & onion. Season with salt & pepper. Cook for 5 minutes over medium to high heat, stirring frequently.
  • In the meantime, peel the pumpkin's skin. Add the pumpkin & cinnamon to the pan. Break the pumpkin up. Add the stock & bring to a boil. Simmer for 20 minutes.
  • Add the honey & coconut milk. Mix well & turn the heat off. Let it cool a bit & then blend it to your liking. I like to blend it to a smooth texture.
  • Serve with some croutons or roasted pumpkin seeds.


Calories: 334kcalCarbohydrates: 35gProtein: 5gFat: 23gSaturated Fat: 13gSodium: 614mgPotassium: 1236mgFiber: 3gSugar: 17gVitamin A: 25859IUVitamin C: 33mgCalcium: 101mgIron: 5mg
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