Vegan Roasted Pumpkin Soup With Coconut Milk Greenbowl2Soul

I tasted this roasted pumpkin soup with coconut milk for the first time on a cruise in Halong Bay, Vietnam. I am not sure if it was the magic of that magnificent place, the chef’s skills, or a combination of both but we never enjoyed a pumpkin soup more. Since that trip, I always make my pumpkin soup vegan, and instead of cream or milk, I use coconut milk in it, just like it was done in Vietnam. Today I am sharing that easy, simple, and comforting vegan pumpkin soup recipe with you all. If you like mildly flavored dishes, you will definitely love this soup. The warm spices that are used to gently flavor it, make it so appropriate for the fall and winter seasons.

What’s needed to make roasted pumpkin soup with coconut milk?

To make this roasted pumpkin soup recipe, you will need the ingredients shown below:

Ingredient notes and substitute suggestions

Other ingredient details and nutritional information are given in the recipe card ahead.

How to make (step-by-step instructions)?

To make this easy pumpkin soup recipe, just follow the easy step-by-step instructions given below: Step 1: Cut pumpkin cubes into medium pieces and spread on a baking tray lined with parchment paper. Step 2: Brush the pumpkin cubes with some olive oil. Step 3: Sprinkle salt and pepper on them. Step 4: Turn them over and prick the pumpkin skin at multiple places with a knife. Bake with the flesh side down in a preheated oven at 200°C (or, 400°F) for 40-45 minutes or until the pumpkin is tender and cooked. Step 5: Allow the pumpkin cubes to get colder and then scoop out the flesh. Keep it aside. Step 6: Heat olive oil in a large pot. Add chopped onion and garlic. Saute until the onion turns translucent. Step 7: Add vegetable bouillon cube and saute for a few seconds. Step 8: Add all the powdered spices and salt. Saute for another few seconds. Step 9: Add water and mix. Step 10: Add pumpkin flesh. Cook for another 2-3 minutes. Step 11: Blend until smooth and creamy using an immersion blender. Step 12: Add coconut milk to the pureed soup and mix. If the pumpkin soup is too thick for your liking add more water. Cook for another 3-4 minutes Garnish with pepitas, red pepper flakes, and chopped fresh parsley, cilantro, or any other fresh herb of choice. Your delicious vegan roasted pumpkin soup with coconut milk is ready to be enjoyed.

How to serve roasted pumpkin soup?

Serve this vegan pumpkin coconut soup warm or hot. You can pair it up with garlic bread, focaccia bread, or any crusty bread. The combination of crusty bread with this creamy soup is my favorite. It can also be served with savory muffins, bread sticks, roasted vegetables, baked potato wedges, quiche, or a winter salad. Non-vegans may also enjoy it with a grilled cheese sandwich or some toasted garlic cheese bread.

Storing, freezing, and reheating tips

Transfer the soup to an airtight container and refrigerate. It will be fine for 3-4 days. To store for a longer period freeze it in airtight, freezer-safe containers or zip-lock bags for 3-4 months. Freeze in batches so that you reheat only the amount you can consume at a time. To reheat in the microwave, thaw or defrost the soup first then, microwave for around 1 minute, take it out, and stir. Put the soup back in the microwave and microwave until heated evenly. Otherwise, transfer the soup to a pot and reheat covered on the stovetop until heated well. While reheating, add more liquid (water or vegetable stock) if the soup has thickened. If you feel the flavors have become milder, reseason when reheating.

Recipe tips, tricks, and variation suggestions

This soup can also be made by simply boiling peeled pumpkin cubes in a pot. Just peel the pumpkin, cut into cubes, and add water until it covers the pumpkin. Boil until the pumpkin gets nicely cooked. Puree and then follow the recipe given in the recipe card. Don’t make very large pieces of pumpkin otherwise the baking time will get increased. While baking, keep the flesh side down. If you prefer spicy food, add some chili flakes or chopped chili peppers. Other spices like curry powder, cumin powder, ground cloves, etc can also be used to flavor this roasted pumpkin soup. To give a brighter yellow color to the pumpkin soup, add around ¼ teaspoon of turmeric powder. Instead of an immersion blender (hand blender), a stand blender or food processor can also be used to blend the soup. I prefer pumpkin soup that’s slightly thick and creamy, if you prefer a thinner soup, add more liquid. Non-vegans may use cooking cream or milk instead of coconut milk

Frequently asked questions

More vegan soup recipes to try

The evenings will start getting colder soon and if you love enjoying a bowl of delicious soup during such weather then don’t miss to check out the following vegan soup recipes: