This creamy spicy coconut, pumpkin and ginger soup is the perfect comfort food meal and so autumnal. You don't need many ingredients and it's ideal for batch cooking too.
First of all, I've called it a pumpkin soup but you can use any kind of orange pumpkin or squash to make it. I think the one I used when taking these photos was actually a red kabocha squash or a kuri squash. You could also use a regular butternut squash.
Whatever kind of pumpkin or squash you use, it's a delicious soup. It's smooth, sweet and creamy but with a lovely spiciness from the ginger and chilli pepper.
I think it's a delicious soup to have for lunch in autumn and winter along with some bread. It also makes a lovely starter.
Ingredient notes for pumpkin and ginger soup
Do check out the recipe card further down the page for actual quantities. To make this soup you'll need:
- Pumpkin or Squash - It really doesn't matter which you use.
- Onion - I usually use a regular brown onion but red onions are fine too.
- Aromatics - Fresh garlic, root ginger and chilli peppers. A paste or powder really doesn't work in this soup.
- Coconut milk - I used full fat coconut milk this time but reduced fat coconut milk is fine too.
- Stock - I use vegetable stock but if you're not a vegetarian then chicken stock would also be fine.
How to make pumpkin and ginger soup
This soup is very easy to make. I start by peeling and air frying the pumpkin. Just coat it in a little oil before air frying for 15 minutes. If you don't have an air fryer you can roast the pumpkin or just steam or boil it. Air frying or roasting will intensify the natural sweetness though.
Heat a little oil in a large saucepan and fry the onion gently until soft. Then add the ginger, garlic and chilli pepper. Fry for a couple more minutes and then add the pumpkin.
Then add the stock and coconut milk and simmer for 10 minutes. Then blend with a stick blender or put in an immersion blender.
As the soup is simmering, fry the batons of ginger, chilli pepper and garlic to top the soup with.
Can you adapt the recipe?
Yes of couse! You can experiment with using different kinds of squash and pumpkin. You can even make it using a different vegetable. Carrots, parsnips and cauliflower all work well too.
If you're not such a fan of chilli, use less for just a tiny hint of heat. You could also add a pinch of turmeric.
Storing and reheating
Any leftover soup can be stored in the fridge for up to three days and then reheated in the microwave or in a small saucepan. If reheating in a saucepan you will probably need to add a little water as it is quite a thick soup.
Can you freeze it?
Yes you can. You can freeze this coconut pumpkin and ginger soup for at least 3 months. Defrost and then reheat in the microwave or a saucepan.
Recipe
Coconut Pumpkin and Ginger Soup
Ingredients
- 600 g pumpkin or Squash, diced
- 1 onion diced
- 2 garlic cloves crushed
- 10 g root ginger diced or grated
- 1-2 chilli peppers red, green or a mixture, diced
- 200 ml coconut milk
- 500 ml vegetable stock
For the topping
- 1 tablespoon oil
- 1-2 chilli peppers cut into thin strips
- 2 garlic cloves thinly sliced
- 10 g root ginger cut into batons
Instructions
- Coat the pumpkin in a little oil and air fry it for 15 minutes at 195°C. If you don't have an air fryer, roast it instead until soft.
- Heat a litte oil in a saucepan and gently fry the onion until soft. Then add the ginger, garlic and chilli pepper. Cook for a couple of minutes.
- Add the air fried/roasted pumpkin, the stock and the coconut milk. Bring to the boil and simmer for 10 minutes.
- As it is simmering, heat the oil for the toppings in a small saucepan.
- Add the chilli pepper, garlic and ginger and cook until beginning to crisp up.
- Use a blender to puree the soup and then serve topped with the crispy garlic, ginger and chilli.
Video
Notes
Nutrition
More recipes you might like
Here are some more pumpkin recipes:
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Viv
Wow! We loved this soup. The fried ginger chilli and garlic really works so well as a topping. I'd make extra next time.
Corina Blum
That topping is so good isn't it! I love it too and it's great for curries and stir fries as well.