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Two bowls of creamy pumpkin soup with coconut milk, garnished with pumpkin seeds and parsley, on a rustic dark surface.

Creamy & Flavorful Pumpkin Soup with Coconut Milk

A rich and comforting pumpkin soup made creamy with coconut milk, enhanced with aromatic spices and fresh ginger. This recipe is perfect for a cozy meal, offering a blend of sweet and savory flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • skillet
  • Blender
  • Pot

Ingredients
  

Main Ingredients

  • 2 tbsp Olive oil or Ghee
  • 1 Onion medium size, chopped
  • 2-4 Garlic cloves chopped
  • 0.5 tsp Turmeric powder
  • 1 tsp Garam Masala
  • 800 g Pumpkin puree 3 cups
  • 400 ml Coconut milk or heavy cream 1 Can
  • Salt and black pepper to taste
  • 1 tbsp Honey or Maple syrup optional
  • 1.5 inch Fresh Ginger 4cm
  • 400 ml Water or Veggie stock

Instructions
 

Cooking Steps

  • Heat olive oil in a skillet over medium heat.
  • Add chopped onion and cook until browned.
  • Stir in garlic, turmeric, and garam masala; cook for one minute until fragrant, then remove from heat.
  • Combine pumpkin puree and all remaining ingredients (except water/veggie stock) in a blender, then blend until smooth and creamy.
  • Transfer the mixture to a pot, add water or veggie stock, and simmer for about 15 minutes over low to medium heat, stirring frequently. Season to taste.
  • Serve the soup as is, or garnish with toppings like crumbled feta, pumpkin seeds, fresh herbs, or a dash of cream.

Notes

If using fresh ginger or turmeric, do not add it to the onion; instead, add directly to the blender with the other ingredients. For serving, consider garnishing with crumbled feta, pumpkin seeds, fresh herbs, or a dash of cream.