I’m excited to share this recipe because the warmth of pumpkin combined with creamy coconut milk and a hint of spice makes for a truly comforting bowl. I use roasted pumpkin to deepen the flavour, then blend everything together for silky smoothness.
Why You’ll Love This Recipe
I love this recipe because:
It comes together in a straightforward way, using simple ingredients.
Roasting the pumpkin gives it a richer flavour and lovely texture.
The coconut milk adds indulgent creaminess without the heaviness of cream.
The mild curry and pinch of cayenne pepper provide a gentle spice that’s warming but not overwhelming.
Leftovers reheat beautifully, making it great for lunch or dinner prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 kg (about 2 lb) Hokkaido pumpkin (or alternatively another firm pumpkin)
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon curry powder (for roasting)
1 tablespoon butter
1 medium onion (finely chopped)
3 garlic cloves (minced)
1 teaspoon fresh ginger (grated)
½ teaspoon curry powder (for cooking)
1 pinch cayenne pepper
1 can (400 ml / ~13.5 oz) coconut milk
300 ml (≈1¼ cups) water
(Optional for cheese toast):
8 slices of bread
8 slices of mozzarella cheese
Directions
Preheat the oven to 220 °C (≈430 °F). Line a baking sheet with parchment paper.
Cut the pumpkin in half, remove the seeds, then cut into large chunks (no need to peel if using Hokkaido). Place on the baking sheet, drizzle with olive oil, sprinkle with salt and the ¼ tsp curry powder, and roast for about 30–35 minutes, until soft.
Meanwhile, in a large pot over medium heat, melt the butter. Add the chopped onion, garlic and ginger. Season with the remaining ½ tsp curry powder and the pinch of cayenne pepper. Cook for about 8 minutes, until the onion is soft and fragrant.
Add the roasted pumpkin chunks to the pot, stir and cook for another 2 minutes.
Pour in the coconut milk and bring to a boil, then turn off the heat and blend everything until smooth using an immersion blender (or regular blender).
Return the pot to the heat, stir in the 300 ml water to reach your desired consistency, and heat through until just simmering.
If making the cheese toast: take two slices of bread, place a slice of mozzarella between each pair, melt a teaspoon of butter in a pan, and cook the sandwich on both sides until golden brown and the cheese is melted.
Serve the soup hot, optionally with the cheese toast on the side.
Servings and Timing
Serves: 4 people.
Preparation time: ~15 minutes.
Bake/cook time: ~45 minutes.
Total time: ~1 hour.
Variations
Use butternut squash instead of pumpkin if that’s what you have.
Adjust the cayenne pepper up or down depending on how much heat you like.
Garnish with toasted pumpkin seeds or a drizzle of pumpkin seed oil for extra texture and nutty flavour.
Make it vegan by using plant-based butter (or skipping the butter) and ensuring the bread/toast used is vegan.
For extra richness, stir in a little heavy cream or crème fraîche just before serving (though then it won’t be dairy-free).
Storage/Reheating
I store any leftover soup in an airtight container in the fridge for up to 3 days. When I’m ready to eat it, I reheat it gently on the stove or in the microwave until warm all the way through.
For longer storage, I freeze it in a freezer-safe container for up to 3 months. To serve, I defrost overnight in the fridge (or at room temperature), then reheat on the stove until hot.
FAQs
How can I make this soup gluten-free?
I ensure the soup itself is gluten-free because there are no gluten-containing ingredients in it. If I serve bread or toast on the side, I use gluten-free bread. Also, I check my curry powder brand to make sure it has no hidden wheat additives.
Can I use a different type of pumpkin?
Yes — I can substitute Hokkaido pumpkin with butternut squash or any firm winter squash. The flavour will differ slightly, but the result will still be delicious.
Can I make this soup ahead of time?
Yes — I can make the soup earlier in the day (or even the day before), then reheat it just before serving. The flavours actually develop further after resting a little.
How do I adjust the consistency if it’s too thick or too thin?
If it’s too thick for my liking, I add a little more hot water (or even vegetable stock) and stir until it loosens. If it’s too thin, I simmer it uncovered for a few extra minutes so it reduces and thickens a bit.
Can I add other vegetables or flavours?
Definitely — I could add a roasted sweet potato or carrot for extra sweetness, or incorporate a pinch of smoked paprika or ground cumin for a different spice profile. I just keep in mind to balance the pumpkin, coconut milk and spices.
Conclusion
I’m confident this pumpkin soup with coconut milk will become one of my go-to recipes whenever I want something cosy, comforting and flavourful. It has simple steps, straightforward ingredients, and the kind of warm, inviting taste that makes a bowl feel like a hug. I’ll serve it with cheese toast for extra indulgence, and know that any leftovers will make a quick, nourishing meal later.
A warm and creamy pumpkin soup made with roasted pumpkin, coconut milk, and gentle spices like curry and cayenne. Perfectly comforting and simple to make, this dairy-free soup is ideal for cozy meals.
Total Time:1 hour
Yield:4 servings
Ingredients
1 kg (about 2 lb) Hokkaido pumpkin (or another firm pumpkin)
1 tsp olive oil
½ tsp salt
¼ tsp curry powder (for roasting)
1 tbsp butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp fresh ginger, grated
½ tsp curry powder (for cooking)
1 pinch cayenne pepper
1 can (400 ml / ~13.5 oz) coconut milk
300 ml (≈1¼ cups) water
Optional: 8 slices of bread
Optional: 8 slices of mozzarella cheese
Instructions
Preheat oven to 220°C (430°F). Line a baking sheet with parchment paper.
Cut the pumpkin in half, remove seeds, and chop into large chunks (no need to peel Hokkaido). Place on baking sheet, drizzle with olive oil, and sprinkle with salt and ¼ tsp curry powder. Roast for 30–35 minutes until soft.
In a large pot, melt butter over medium heat. Add onion, garlic, and ginger. Season with remaining curry powder and cayenne pepper. Cook for about 8 minutes until softened and fragrant.
Add roasted pumpkin to the pot, stir, and cook for 2 more minutes.
Pour in coconut milk, bring to a boil, then remove from heat and blend until smooth with an immersion or standard blender.
Return to heat, add water, and heat gently until simmering. Adjust consistency as needed.
If making cheese toast: sandwich mozzarella between bread slices, then cook in a skillet with butter until golden and melted.
Serve soup hot, optionally with cheese toast on the side.
Notes
Use butternut squash if Hokkaido pumpkin is unavailable.
Garnish with pumpkin seeds or pumpkin seed oil for extra flavor and crunch.
To make vegan, substitute butter with plant-based alternative.
Adjust spices to taste—add more cayenne for heat or smoked paprika for depth.
