How to make creamy vegan pumpkin coconut soup

Make a smooth, creamy pumpkin soup with coconut milk, cumin and ginger. It has no onion or garlic, so it suits vegan and vegetarian meals and fasting days. You need about 500g of peeled pumpkin and one cup of thick coconut milk.

How to Make Perfect Pumpkin Soup at Home | Vegan and vegetarian Soup, by Bhusanur.cooking on YouTube. 3 min 15 s.

Video length
3 min 15 s
Time to do it
30 minutes
Difficulty
Easy
Steps
8

What you need

Steps

  1. Peel the pumpkin, scoop out the seeds and cut the flesh into rough cubes. Weigh out about 500g so the soup has the right thickness.

  2. Put the pumpkin cubes in a pot with 1.5 cups of water. Boil until the pieces are soft enough to mash easily with a spoon, about 10 to 15 minutes.

  3. Let the pumpkin cool a little, then blend it with the cooking water into a smooth puree. Add a splash more water if the blender struggles.

  4. Heat 2 tsp of oil in a pan over medium heat. Add 1/2 tsp cumin seeds and 1 tsp grated ginger and fry for about 30 seconds until fragrant.

  5. Pour in the pumpkin puree and stir well. Let it heat through for 2 to 3 minutes, then turn off the flame.

  6. Stir in 1 cup of thick coconut milk, 1/2 tsp crushed black pepper, 1/2 tsp thyme and salt to taste. Mix until even.

  7. Taste and adjust the salt and pepper. Add 1 tsp lemon juice if you want a brighter flavour.

  8. Ladle the soup into bowls and top with toasted pumpkin seeds. Serve hot.

Tips and common mistakes

Keep the heat off when you add the coconut milk so it stays smooth and does not split.

Use thick coconut milk rather than thin or diluted milk for a creamy texture.

Blend the pumpkin while still warm for a smoother puree, but vent the blender lid to let steam escape.

Crush the black pepper fresh just before adding it for the best aroma.

Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works well and gives a similar sweet, creamy result. Peel and cube it the same way and boil until soft.

How do I make this soup without a blender?

Mash the boiled pumpkin thoroughly with a potato masher or press it through a sieve. The soup will be a little more rustic but still taste good.

Can I make it ahead of time?

Yes. Store it in the fridge for up to 3 days and reheat gently on low heat. Add a splash of water or coconut milk if it thickens too much.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.

More in Cooking

See all