Seasonal Spicy Roast Pumpkin and Coconut Soup to make with your seasonal pumpkin

Spicy Roast Pumpkin and Coconut Soup

A smooth and creamy soup with a chilli kick! Enjoy the flavours of sweet pumpkin combined with creamy coconut and spices. 
Course Soup
Cuisine American
Keyword pumpkin, recipe, soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Farmersgirl Kitchen


  • 1 kg Roast pumpkin pulp
  • 2 medium onions chopped
  • 1 tbsp olive oil
  • 400 ml coconut milk 1 can
  • 1/2 tsp chilli paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 litre vegetable stock


To Roast the Pumpkin

  • Split the pumpkin, remove seeds, roast in the oven cut side down at 190 C for 15 - 20 minutes until soft 

To make the soup

  • Heat the olive oil in a saucepan or frying pan, add the chopped onions and saute on a low heat until soft but not coloured.
  • Add the spices and cook with the onions for 2-3 minutes.
  • Add the coconut milk and heat through until it is fully dissolved.
  • Blend the soup in batches, add roast pumpkin, the coconut milk mixture and some 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. 


If you don't like too much spice, reduce the chilli paste to 1/4 teaspoon.   You can also use chilli powder or fresh chilli.