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Pumpkin Coconut Soup Recipe

A smooth, fragrant vegan pumpkin coconut soup loaded with gentle spices, comforting richness, and a creamy finish perfect for quick meals.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 cups pumpkin cubes
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 medium onion chopped
  • 1 tablespoon garlic minced
  • ½ teaspoon ginger grated
  • 3 cups vegetable broth
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh coriander chopped

Method
 

  1. Heat coconut oil in a pot and sauté onion for 2 minutes.
  2. Add garlic and ginger, stirring for 30 seconds.
  3. Add pumpkin cubes and cook for 3 minutes.
  4. Add turmeric, cumin, pepper, and salt.
  5. Pour vegetable broth and bring everything to a boil.
  6. Reduce heat and simmer for 12 minutes.
  7. Add coconut milk and cook for 2 more minutes.
  8. Blend the soup until silky.
  9. Finish with lemon juice and coriander.

Notes

Nutritional Values (Per Serving)

  • Calories: 215
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 82%
  • Vitamin C: 16%
  • Iron: 12%
  • Potassium: 15%
  • Magnesium: 10%

Additional Notes / Tips

  • Add chili flakes for a bolder kick.
  • Stir in a spoon of cashew cream for richer texture.
  • Use roasted pumpkin for deeper flavor.
  • Serve with crusty bread for peak comfort energy.