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

Spicy Roast Pumpkin and Coconut Soup

Farmersgirl Kitchen
A smooth and creamy soup with a chilli kick! Enjoy the flavours of sweet pumpkin combined with creamy coconut and spices. 
5 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 6


  • 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. 
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!