This silky pumpkin cream soup is pure autumn comfort — sweet pumpkin blended velvety-smooth with rich coconut milk. With just three main ingredients, it could not be simpler to make. For another cozy bowl, try my Roasted Pumpkin Coconut Soup when you want a deeper caramelized flavor.
Ingredients
- 1 pumpkin (a little over 1 kg / 2.2 lb peeled)
- 400 ml (1 2/3 cups) coconut milk
- Salt and black pepper to taste
Instructions
- Peel the pumpkin, remove the seeds and cut the flesh into small cubes.
- Place in a pot, cover with a lid and simmer for about 20 minutes until the pumpkin is completely soft.
- Remove from the heat and pour in the coconut milk. Use a little less milk if you like a thicker soup.
- Season with salt and black pepper to taste.
- Blend everything with an immersion blender until silky and completely smooth.
- Return the soup to the stove and bring it just to a boil. Serve hot.
Tips
- For the silkiest texture, simmer the pumpkin until it completely falls apart — undercooked pumpkin makes a grainy soup no blender can fully fix.
- Use full-fat coconut milk for the creamiest result; light coconut milk works but yields a thinner soup. For more creamy-soup inspiration, Allrecipes has a whole collection of reader-favorite versions.
- Leftovers keep beautifully: refrigerate for up to 4 days or freeze for up to 3 months. The soup thickens as it sits, so loosen it with a splash of water when reheating.
Nutrition (per 100 g): 80 kcal · protein 2 g · fat 4 g · carbs 6 g.
Love creamy blended soups? My Silky Cream of Zucchini Soup is just as velvety, and for dessert, Spiced Pumpkin Cheesecake (Light) keeps the pumpkin theme going.