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pumpkin soup recipe
Nancy

Pumpkin Soup Recipe

A bowl of this pumpkin soup is like a cozy hug on a cold day — warming, fragrant, and full of flavor. With its subtle chilli kick and silky coconut cream base, this vegan twist on the classic pumpkin soup brings Thai-inspired flair to the table. It’s equally delightful served hot in winter or chilled on a summer day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Calories: 310
Ingredients Method

Ingredients
  

  • 1.2 kg Japanese pumpkin its dense, sweet flesh holds up well to roasting and blending
  • 1 carrot adds a mild sweetness and complements the pumpkin's earthy notes
  • 1 tbsp olive oil helps caramelise the veggies and deepen flavor
  • 4 cups vegetable stock choose low-sodium to control salt levels better
  • 1 tsp powdered ginger adds subtle warmth and depth
  • 1 red long chilli seeds removed, chopped (for gentle heat – deseeding keeps it mild)
  • 165 ml can coconut cream for that creamy, aromatic finish – don’t sub with coconut milk
  • 2 slices day-old white sourdough bread firmer texture makes better croutons
  • Crispy chilli in oil adds a punchy finish and great visual appeal
  • Coriander for fresh, herby contrast just before serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.