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My wonderfully creamy pumpkin soup with coconut milk and ginger is quick and easy to prepare. And best of all: you only need a few ingredients for the classic autumn soup that the whole family is guaranteed to enjoy.
Quick pumpkin soup with coconut milk
What could be nicer than enjoying a warming pumpkin soup with coconut milk on stormy autumn days? For the classic pumpkin soup recipe you only need a few ingredients that harmonize perfectly with each other. Next to Hokkaido pumpkin that takes care of Coconut milk for great creaminess. orange juice and Ginger for a fruity, fresh taste. I really like the latter, which is why I regularly drink a ginger shot in the cold season.
I then add some spice to my soup Salt, pepper and Curry powder. And that’s it for the ingredients for my soup.
The coconut milk in my pumpkin soup provides an extra portion of creaminess and a slightly exotic touch.
Pumpkin-coconut-ginger soup made easy
You can find the exact quantities for my pumpkin soup further down in this blog post.
First, halve the pumpkin and cut it into rough cubes. That actually does most of the work. Then chop an onion finely and finely chop the ginger.
Now heat butter in a large pot and fry pumpkin, onions and ginger for 5 minutes.
Pour everything with vegetable broth, coconut milk and orange juice, bring the soup to the boil and simmer over medium heat until the vegetables are soft. Then puree everything finely and season with salt, pepper and curry.
Fresh ones are suitable as a topping for the pumpkin soup Parsley, coriander, Pumpkin seedsa blob Coconut milk or a splash of pumpkin seed oil. You can also use the latter to paint a spider web on the soup if you want to serve it on Halloween. I’ve already tried this and the kids thought it was great! That’s why the soup belongs on my list of best Halloween recipes.
My pumpkin soup is a delicious main course with a slice of baguette or fresh bread for dipping. But the autumn soup is also very popular as a starter.
Which pumpkin for pumpkin soup with coconut milk?
I prefer to use one for my pumpkin soup Hokkaido pumpkinbecause it tastes wonderfully aromatic and slightly nutty. The big advantage of Hokkaido pumpkin is that you don’t need to peel it. Pretty practical!
Instead of Hokkaido you can also use one for the soup Butternut squash to use. It has a fine butter aroma and ensures a special creaminess in the soup. However, you should peel this type of pumpkin before using it as the peel takes a long time to become soft. It’s the same with the aromatic one Nutmeg pumpkinwhich is also great for pumpkin soup.
And now enjoy my creamy pumpkin soup with coconut milk! I’m looking forward to your feedback on the recipe.

Pumpkin soup with coconut milk and ginger
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My pumpkin soup with coconut milk and ginger is quick and easy to prepare and you only need a few ingredients.
preparation 15 minutes Min.
Cooking time 20 minutes Min.
Total time 35 minutes Min.
Halve the pumpkin, remove the core and cut the flesh into large cubes. Chop ginger and onion finely.
Heat butter in a large pot and sauté pumpkin, onions and ginger for 5 minutes.
Add vegetable broth, coconut milk and orange juice, bring to the boil and simmer over medium heat for 20 minutes until the vegetables are soft. Now puree everything finely.
Season the pumpkin soup with salt, pepper and curry.
Shelf life in the refrigerator: 2-3 days
Calories: 209kcal | Carbohydrates: 36G | Protein: 3G | Fat: 7G
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Your Steffi