Homemade seasonal healthy organic vegan pumpkin soup with coconut milk

Pumpkin Soup with Coconut Milk

Prep Time 
15 minutes
Cook Time 
25 minutes
Resting Time 
Total Time 
40 minutes

This coconut milk butternut squash soup offers a delightful combination of creamy and spicy flavors, perfect for warming up chilly days!


1 butternut squash (approximately 1.5 kg), peeled, seeded, and cut into cubes
onion, chopped
cloves of garlic, minced
piece of fresh ginger (about 2 cm), grated
400 ml
of coconut milk
4 cups vegetable broth
1 tsp
turmeric powder
1/2 tsp ground cumin
2 tbsp olive oil
Salt and pepper, to taste

Optional: Fresh coriander, chopped, for garnish


Step 1

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until they are tender and fragrant.

Step 2

Add the butternut squash cubes to the pot and mix them with the onions, garlic, and ginger.

Step 3

Pour the coconut milk and vegetable broth over the vegetables. Season with turmeric, cumin, salt, and pepper. Mix well.

Step 4

Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender, about 20-25 minutes.

Step 5

Use an immersion blender to puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, transfer the soup to a blender in small batches, being careful to allow steam to escape.

Step 6

Adjust the seasoning according to your preferences.

Step 7

Serve the hot soup, garnished with chopped fresh coriander and enjoy!


Original Language: English