This is a recipe for something that will make you feel warm and cozy on a chilly day. I also love pumpkin soup as an appetizer for Thanksgiving dinner because it’s creamy and sweet but not too rich. It’s perfect when served with crusty bread or crackers! This recipe for an easy pumpkin soup with coconut milk is perfect for fall. You can make this super easy and healthy soup in less than 40 minutes.
Why Will You Love This Recipe?
Pumpkin soup is one of the most popular soups in the world. It can be prepared at any time of the year and is very easy to make. It’s rich, creamy, and delicious. And this version with coconut milk is not any different.
This soup is excellent for a chilly evening when you want something comforting but don’t want to spend hours in the kitchen. The ingredients are easy to find, and you probably already have them in your kitchen.
The main ingredient in this dish is squash or pumpkin, which gives the soup its distinctive orange color. Pumpkin also contains vitamins A and C, potassium, iron, and fiber.  This vegetable also provides beta-carotene, which protects your eyes and skin.
The other ingredient in this recipe is coconut milk, which provides healthy fats that help lower bad cholesterol. In addition to vitamin C, coconut milk also has iron, magnesium, and selenium. 
How to Make Easy Pumpkin Soup with Coconut Milk?
Pumpkin adds a sweet flavor to this recipe, making it perfect for those who prefer sweet dishes. Adding coconut milk gives this recipe an exotic twist! Let’s take a look at what else we need to prepare this soup.
- Butternut pumpkin – Starting with the star ingredient of this soup. Butternut pumpkin was what I had in the kitchen, but you can also use Queensland, Golden Nugget, or Japanese pumpkins.
- Coconut milk – A whole can of coconut milk will add lovely creaminess and richness to the soup.
- Onion and garlic – You can’t have soup without these two.
- Carrots – The combination of pumpkin and carrots tastes terrific. Besides, why not add some more vitamins and color?
- Olive oil – Use it to fry the veggies.
- Salt, dry parsley and pepper – Use 1 teaspoon of salt, and add pepper to taste.
Now that you have all the ingredients, you can start preparing this delicious soup.
Step 1: Frying the Vegetables
Cut the onion and garlic and saute them in olive oil over medium heat for a few minutes. Add the carrot cut into rings and continue sauteing everything together for 5 minutes.
You can use the time the onion, garlic, and carrots are sauteing and cut the pumpkin into 1×1-inch cubes to add to the vegetables. Saute everything for 5 minutes while stirring constantly.
Step 2: Preparing the Soup
Pour around 2 liters (about 8 1/2 cups or 68 fl oz) of water over the veggies and let them cook for approximately 20 minutes from when the water starts to boil.
After 20 minutes, add a can of coconut milk, one teaspoon of salt, dry parsley, and pepper to taste and cook for another 5 minutes. When the vegetables are cooked, turn off the heat.
Blend the soup with a hand blender or a regular blender. Note, however, that if you use the latter, you must wait at least half an hour for the soup to cool, opening the lid occasionally.
How to Store Pumpkin Soup with Coconut Milk?
Once the soup gets completely cold at room temperature, you can store it in the fridge and use it for the next two days.
If necessary, you can also store the leftovers in the freezer for up to 3 months.
What Toppings Pair Well with Pumpkin Soup with Coconut Milk?
Pumpkin soup with coconut milk is a classic fall dish that can be enjoyed year-round. It’s delicious on its own, but you can also make it even tastier with your favorite spices
Here’s a list of the best toppings for your pumpkin soup: pumpkin seed oil, sunflower seeds, fresh mint leaves, candied or fresh ginger, ground cumin, rosemary, dill, chili peppers, parsley, shredded cheese, or even bacon if you want to add a few extra calories to your soup.
What to Serve with Pumpkin Soup with Coconut Milk?
Whether it’s focaccia bread, Italian baguette, or croutons, crusty bread is always a fantastic choice as a side dish for pumpkin soup. Plus, you can also make garlic bread or spread it with butter for a delicious combination.
You can also opt for an entire sandwich, such as a chicken or turkey sandwich, an egg or mushroom sandwich, or a good old grilled cheese sandwich.
If you prefer to refrain from bread, you can also cook rice or quinoa and enjoy it just the same.
Easy Pumpkin Soup with Coconut Milk
- 1 tbsp Olive oil
- 1 Onion
- 1 Garlic
- 2 Carrots
- 1 Butternut pumpkin That's approximately 35 oz of pumpkin meat.
- 1 can Coconut milk
- 1 tsp Salt
- ½ tsp Dry parsley
- Pepper to taste
- 68 fl oz Warm water That's approximately 8 ½ cups or 2 liters.
- Cut the onion and garlic and saute them in olive oil over medium heat for a few minutes. Add the carrot cut into rings and continue to saute everything together for 5 minutes.
- You can use the time the onion, garlic, and carrots are sauteing and cut the pumpkin into 1×1-inch cubes to add to the vegetables.
- Now add pumpkin to the vegetables and saute everything for 5 minutes while stirring constantly.
- Pour around 2 liters (about 8 1/2 cups or 68 fl oz) of water over the veggies and let them cook for approximately 20 minutes from when the water starts to boil.
- After 20 minutes, add a can of coconut milk, one teaspoon of salt, one teaspoon of dry parsley, and pepper to taste and cook for another 5 minutes. When the vegetables are cooked, turn off the heat.
- Blend the soup with a hand blender or a regular blender. Note, however, that if you use the latter, you must wait at least half an hour for the soup to cool, opening the lid occasionally.
- Serve pumpkin soup with ½ tablespoon of pumpkin seed oil on top and a few croutons.