Roasted pumpkin pureed with onion, garlic, and ginger and made creamy with coconut milk. This Creamy Roasted Pumpkin and Coconut Soup is a quick and easy way to tuck into something warm and delicious.

Two bowls of creamy pumpkin and coconut soup topped with red pepper flakes and pepitas

Ingredients

Pumpkin - Make sure that you use a cooking pumpkin for this and not a carving pumpkin. I used a Long Island Cheese Pumpkin. Typically "pie pumpkins" are what you'll find in the grocery store.

Onion, Garlic, & Ginger - These are the aromatics that will give this pumpkin soup a well-rounded flavor.

Vegetable Broth - I used a vegetable broth concentrate and water but you can use any vegetable broth that you like. You could also use chicken broth if you wanted.

Coconut Milk - Canned coconut milk gives this soup a nice rich creaminess. I like to use the full-fat version but the lite versions work too. Heavy cream is a good substitution if you don't want to use coconut milk. Make sure that you stir it well before measuring.

Maple Syrup - Maple syrup provides a nice little sweetness without making the soup too sweet. You could also use honey or agave.

Lime Juice - I love adding an acid like lime juice to soups. It really helps to brighten all of the other flavors. Be sure to have some extra slices on hand to serve with the soup.

How to Cut a Whole Pumpkin

Cut the pumpkin in half, then quarters, then each quarter in half again. You'll probably need to cut on one side of the stem rather than through it so you'll have two uneven halves. That's perfectly fine!

Cut off the peel.

Then, cut the flesh of the pumpkin into cubes.

Pumpkin cut into pieces and cubes on a baking sheet

How to Make Creamy Roasted Pumpkin and Coconut Soup

Preheat the oven to 400 degrees F.

Spread the cubed chunks of pumpkin out on a baking sheet and coat with oil. Bake for 30 minutes or until completely soft.

When the pumpkin is almost done roasting, begin heating oil in a Dutch oven or large pot.

Sauté the onions and ginger until softened, about 5 minutes.

Add the garlic and sauté for 30 seconds.

Pour in the vegetable broth and roasted pumpkin and increase the heat to medium-high. Bring the soup to a gentle boil for 3 to 5 minutes. Then reduce the heat to medium-low.

Using an immersion blender, blend the soup until it is completely smooth.

Pumpkin and coconut soup before pureeing it — Creamy Roasted Pumpkin and Coconut Soup Before and After Blending

Pumpkin and coconut soup after pureeing it — Creamy Roasted Pumpkin and Coconut Soup Before and After Blending

Pour in the coconut milk, maple syrup, lime juice, salt, and pepper.

Give it a taste and add more salt and pepper if needed.

Roasted creamy pumpkin and coconut soup in a Dutch oven with a wooden spoon

Items You May Need To Make This Recipe

Large Baking Sheet for roasting the pumpkin

Immersion Blender for blending the soup

Serving Creamy Roasted Pumpkin and Coconut Soup

I like to serve this soup with extra lime wedges, roasted salted pepitas, and red pepper flakes for some heat.

Crusty bread also goes great with any creamy soup!

Storage and Reheating

Store leftovers in an airtight container in the fridge.

Leftovers should be eaten within 4 to 5 days.

To reheat, pour soup into a microwave-safe bowl and microwave covered in 30-second bursts, stirring between each one, until warmed through.

You can also reheat it on the stove over medium-low heat.

Alternatives to Pumpkin

If you can't find or don't want to use pumpkin, no worries! You can substitute with other squash like butternut or acorn squash.

Or, you can substitute with sweet potatoes for a creamy potato soup.

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