After a few hectic days editing content from a recent shoot, I took a breather and whipped up this pumpkin soup recipe—and wow, it hit the spot. It’s warm, creamy, gently spiced, and seriously satisfying.
The coconut cream adds this velvety richness, while the red chilli gives just enough kick to keep things interesting. I’ve made tons of soup before (and even tried a tomato soup last week), but this one quickly became my go-to comfort bowl.
Additional Tips for Making This Pumpkin Soup Recipe
I’ve made this pumpkin soup several times, and each time I learn something new that makes it even better. Here are a few personal tips to elevate the flavors and texture:
- Roast your pumpkin first: If you have time, roasting the pumpkin with olive oil before adding it to the pot brings out its natural sweetness.
- Don’t skip the caramelising step: Letting the pumpkin and carrot brown a bit in the pot before adding stock adds a rich, roasted layer to the soup.
- Blend in batches if needed: If you’re using a countertop blender, let the soup cool slightly and blend in small amounts to avoid any splatter accidents.
- Season at the end: After adding coconut cream, taste and adjust the salt. Some stocks vary in saltiness, so this helps balance the final flavor.
- Spice it up: I sometimes add a pinch of curry powder or lemongrass paste to enhance the Thai vibe even more.
Delicious Variations You Can Try
Want to make this soup work for different preferences or try a twist on the original? You’ve got options! I’ve tested a few myself, and they all work beautifully. It’s one of those versatile soup recipes that adapts to what you have on hand.
- Dairy-free/Cream-free: While coconut cream is already dairy-free, you can skip it for a lighter version or replace it with almond milk.
- Extra protein: Stir in cooked red lentils or chickpeas for a protein boost.
- Spice variations: Try green curry paste instead of fresh chilli for a stronger Thai flavor.
- Topping swap: Don’t have crispy chilli oil? Use a drizzle of olive oil, toasted seeds, or even crushed roasted peanuts.
- Low-carb: Swap out the carrot for cauliflower to cut down on carbs while keeping the creaminess.
Must-Have Tools to Make It Right
Having the right kitchen gear makes everything smoother. Here’s what I always grab when making this soup:
- Large pot – For sautéing and simmering all ingredients.
- Chopping board & sharp knife – To prep the pumpkin, carrot, and sourdough efficiently.
- Stick blender or high-speed blender – To get that ultra-smooth, creamy finish.
- Toaster or skillet – For making golden, crunchy sourdough croutons.
- Soup bowls & ladle – To serve it beautifully and neatly.
How to Serve Pumpkin Soup with Coconut Cream & Chilli
This soup isn’t just comforting—it’s visually stunning and perfect for presenting with a few thoughtful touches. I love serving it in wide, shallow bowls to show off the rich golden color and garnishes.
Top the soup with a swirl of coconut cream, a small spoonful of crispy chilli oil, and a scattering of fresh coriander leaves. The sourdough croutons add texture, so don’t skip them! You can also serve it with a slice of buttered sourdough on the side.
If you’re a fan of comforting dishes like the Crockpot Tortellini Soup, you’ll appreciate how this one balances warmth and richness with vibrant flavor.
Storing Your Pumpkin Soup Like a Pro
- Refrigerating: Let the soup cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. The flavor actually improves overnight!
- Freezing: Transfer the cooled soup into freezer-safe containers or bags. Freeze for up to 3 months. Leave out the croutons and fresh herbs until serving.
- Reheating: Reheat gently in a pot over medium heat, stirring occasionally. If it thickens, just add a splash of water or stock to bring it back to the perfect consistency.
Why You’ll Love This Recipe
There’s a lot to love here—and I mean a lot. This isn’t just your average soup recipe. Here’s why it deserves a spot in your regular rotation:
- It’s incredibly easy: Minimal prep, one pot, and just a few ingredients. You don’t need to be a pro to pull this off.
- Totally plant-based: This one’s vegan, dairy-free, and packed with natural flavor. Great for almost any dietary need.
- Perfect for meal prep: It freezes beautifully and makes awesome leftovers for lunch or quick dinners.
- Customizable to your taste: From spice level to toppings, it’s easy to tweak this recipe and make it your own.
- Rich, warming flavor: The combo of sweet pumpkin, creamy coconut, and mild chilli is just chef’s kiss.
A Few More Things You Should Know
- Pumpkin choice matters: Japanese pumpkin (also called kabocha) is best for this recipe because of its dense texture and sweet flavor. Butternut squash works too.
- Don’t over-blend: You want the soup smooth but not watery. Blend until silky, not foamy.
- Sourdough is key: Day-old bread crisps up better and holds its crunch longer when used as croutons.
- Let it sit: Like most soups, this one gets even better the next day after the flavors meld.
Pumpkin Soup Recipe
Ingredients
Method
- Start by peeling the pumpkin and carrot. Cut them into medium-sized chunks, about 2 inches each. This size helps them cook through quickly without turning mushy. Make sure your pumpkin pieces are uniform to ensure even cooking, especially since they’re the main ingredient.
- Heat the olive oil in a large pot over medium-high heat. Once hot, add the pumpkin and carrot chunks. Stir frequently and let them cook for about 3 minutes or until they begin to lightly caramelise — this step builds deep, roasted flavor that you’ll taste in every spoonful.
- Now add the vegetable stock to the pot. Sprinkle in the powdered ginger and chopped red chilli. Stir everything together and bring it to a boil, then reduce the heat to low. Simmer the mixture for around 20 minutes or until the vegetables are completely soft and tender.
- Once everything is fully cooked, remove the pot from heat. Using a stick blender (or transferring to a high-speed blender in batches), blend until the soup is silky smooth. Be careful with hot liquids and take your time to get a velvety consistency.
- Stir in the coconut cream and blend briefly again to combine. This step rounds out the flavors with a rich, creamy texture and a lovely aroma. Meanwhile, toast your sourdough slices until golden, then cut into cubes for croutons.
- Ladle the hot soup into bowls and top with crispy chilli in oil for some spice and crunch. Scatter croutons generously and garnish with fresh coriander leaves. Serve hot, or let it cool and refrigerate for a refreshing summer version.
