Spicy Roast Pumpkin and Coconut Soup
Spicy Roast Pumpkin and Coconut Soup is a perfect autumn recipe. It’s made with sweet roast pumpkin, warming chilli and creamy coconut milk all blended to a rich smooth vegan and dairy-free soup and sprinkled with chilli flakes and coconut.
The Versatile Pumpkin
I’ve been on a bit of a mission to show how versatile the pumpkin can be. The shops are full of all sorts of pumpkins at this time of year.
While pumpkins make great lanterns for Halloween, they are also a delicious fruit to cook with and very inexpensive. I roasted one pumpkin and made Roast Pumpkin Hummus, this Spicy Roast Pumpkin and Coconut Soup and also some delicious Roast Pumpkin Seeds.
What ingredients do I need to make Spicy Roast Pumpkin and Coconut Soup?
You’ll find most of the ingredients you need in your larder or refrigerator. Those you may not have are all easily available in your local store or supermarket. Here is what you need:
- Pumpkin
- Onions
- Olive Oil
- Coconut milk
- Chilli paste
- Cumin
- Turmeric
- Vegetable stock
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with full instructions.
What kind of pumpkin should I use to make the soup?
You can use any kind of pumpkin, but it’s important to make sure that the pumpkin that you buy has been grown for cooking. There are a lot more different varieties of pumpkin available in the UK than there used to be so be sure to try some of the more unusual ones.
I don’t have any coconut milk, can I use fresh milk?
You certainly can substitute fresh milk for the coconut milk, but you won’t get the flavour that the coconut milk brings.
What can I substitute for chilli paste?
If you don’t have chilli paste then you can mix 1/2 teaspoon of chilli powder with a little oil to make your own paste.
How do I roast a pumpkin?
It is very simple to roast a pumpkin, I describe the process in detail in my recipe for Roast Pumpkin Hummus
After roasting your pumpkin it’s simply a case of gently sauteeing the onions with the spices. Add the coconut milk and the roasted pumpkin and then blend until completely smooth. Warm the soup and serve topped with chilli flakes and coconut.
Can I use the inside of my Halloween pumpkin to make pumpkin soup?
Yes, you can use the inside of your Halloween lantern to make the soup as long as it has not been sitting out too long.
Put the pieces of pumpkin on a baking sheet and add a tbsp of flavourless oil, like sunflower oil. Toss the pieces of pumpkin with the oil, then roast for 10 minutes or so until the pumpkin is soft.
What kind of blender should I use?
I use a power blender for the Spicy Roast Pumpkin and Coconut Soup, in as it blends to a much smoother texture than many other blenders. However, you can use a standard blender, a stick blender straight into the soup pot or a food processor.
Can I make the pumpkin soup ahead of time?
Most soups benefit from being made the day before you serve them. Don’t get me wrong, it’s absolutely delicious served just after it has been made, but the flavours will blend and mellow if you keep it for a day. Let the soup cool and store it in the fridge, then reheat until piping hot.
Can I freeze Spicy Roast Pumpkin and Coconut Soup?
Cool the soup and put it in a freezer proof container, then freeze. Defrost overnight in the fridge then reheat until hot before serving.
Vegetarian
This soup is suitable for vegetarian and vegan diets as it contains no animal products.
Gluten Free
The ingredients used in this soup are gluten free. However, please check the labels on the chilli paste and vegetable stock to ensure that they are suitable for your dietary needs.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Spicy Roast Pumpkin and Coconut Soup?
Spicy Roast Pumpkin and Coconut Soup is a comforting dish with warming flavours, perfect for chilly days or as a starter for dinner parties. To make the most of its vibrant taste and inviting aroma, consider the following serving tips:
- Serve the pumpkin soup in warm bowls, this helps keep the soup hot for longer.
- Garnish with chopped coriander leaves (cilantro) or a swirl of coconut cream or yogurt and a sprinkle of chilli flakes or a drizzle of chilli oil.
- Offer naan, chapati, or pita bread with this soup. Their soft texture pairs well with the silky soup.
More Pumpkin & Squash Recipes
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Spicy Roast Pumpkin and Coconut Soup
Ingredients
- 1 kg (2 lb) roast pumpkin pulp Weigh pulp after roasting
- 2 medium onions chopped
- 1 tablespoon olive oil
- 400 millilitres (14 oz) coconut milk 1 can
- ½ teaspoon chilli paste
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 litre (1¾ pt) vegetable stock
Instructions
To Roast the Pumpkin
- Split the pumpkin, remove seeds, roast in the oven cut side down at 190℃/375℉ for 15 – 20 minutes until soft
To make the soup
- Heat 1 tablespoon of olive oil in a saucepan or frying pan, add the 2 chopped onions and saute on a low heat until soft but not coloured.
- Add the ½ teaspoon chilli paste, ½ teaspoon ground cumin and ½ teaspoon turmeric and cook with the onions for 2-3 minutes.
- Add 400 ml (14 oz) can of coconut milk and heat through until it is fully dissolved.
- Blend the soup in batches, add roast pumpkin, the coconut milk mixture and ½ litre (¾ pint vegetable stock and blend until completely smooth.
- Repeat until all the ingredients have been used. Reheat and serve sprinkled with a few chilli flakes and dried coconut flakes.
- Reheat and serve sprinkled with a swirl of yogurt and a sprinkle of chilli flakes. Or garnish with chopped coriander (cilantro)
That soup looks so warming and inviting! Love the bowl too 🙂
Thanks, Emma. I have featured the spoon before but the chilli shaped bowl is also fun!
I do love pumpkin season, especially roasted! I bought a huge pale blue Crown Prince s couple of days ago which we are roasting tomorrow. I’m sure the leftovers will become soup!
Excellent. I can certainly recommend adding coconut milk to your soup, it really complements the pumpkin.
Sounds delicious! I’ve always thought pumpkin goes so well with chilli – it’s a gorgeous sweet / spicy combination!
Thanks Becca, I agree they are perfect partners.
Pumpkin and squash soups are on of my absolute favourites. I bet roasting the pumpkin gives it a gorgeously rich flavour. Love all the autumnal colours in the photo too.
Thanks for your kind comments. Roasting the pumpkin definitely intensifies the flavour.
This is such a great way to use up carved pumpkins!
I just wish the pumpkins didn’t immediately disappear from the shops!
This sounds delicious! I make something very similar and it always goes down well with the family! Thanks for linking it up to #CookBlogShare 😀 Eb x
Thanks, Eb. Good to hear you eat up your pumpkin too!
I can’t have enough coconut soup at this time of year, would love to try this one!
Coconut milk is amazing in soup, such amazing creaminess.