Easy Pumpkin Soup With Coconut Milk

Pumpkin Soup With Coconut Milk Recipe

Pumpkin Soup With Coconut Milk is my favourite soup at this time of year. When the leaves start to turn into the most beautiful colours you know it’s not just autumn, it’s also pumpkin time.
While a lot of people are just about to carve their jack o’ lanterns into scary grimaces, I decided to turn my attention to another sort of pumpkin, the butternut squash. If you are carving out your pumpkin for Halloween don’t let your pumpkin seeds go to waste, check out our delicious Raw Pumpkin Seed Butter Recipe.

Health Benefits Of Butternut Squash:
Butternut Squash has a lot of health benefits, it is low in fat and delivers an ample dose of dietary fibre. It provides significant amounts of potassium, which is important for bone health, and vitamin B6, which is essential to make your nervous and immune systems functioning properly. The folate content adds yet another boost to its heart-healthy reputation.
Just by looking at its colour you can tell the high content of carotenoids, these are nutrients that are said to protect against heart disease. It’s bursting with beta-carotene which your body automatically converts to vitamin A.
What’s more, with only a 1-cup serving, you get nearly half the recommended daily dose of antioxidant-rich vitamin C.

How To Buy The Right Butternut Squash
You want to pick one that is quite heavy for its size and has a matte rather than a shiny skin. A glossy skin is usually a sign that it has been picked too early and it won’t be as sweet.
If you store it in a cool, dry place with a lot of ventilation it will last up to 3 months, don’t keep it in the refrigerator as that can be too humid.

Easy Pumpkin Soup With Coconut Milk

Prep time: 15 mins
Cook time: 22 mins
Total time: 37 mins
Serves: 6

This healthy, vegan Pumpkin Soup With Coconut Milk is my favourite soup in autumn.


  • 1 onion
  • 1 clove of garlic
  • 1-inch peeled ginger
  • 2-3 tbsp. coconut oil
  • 1 butternut squash
  • 250 ml water
  • I can coconut milk (400g)
  • 1 can chopped tomatoes ( 400g)
  • 1 tsp. sweet paprika
  • 1 tsp. curry powder
  • 1 pinch cayenne pepper
  • 3 vegetable stock cubes
  • roasted desiccated coconut (optional)


  • Finely chop the onion, garlic and ginger and sauté with the coconut oil in a big pan for 2 minutes.
  • Peel and cut the butternut squash into chunky bite-sized pieces.
  • Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut.
  • Let boil at medium heat for about 20 minutes.
  • Puree everything with an immersion blender, be careful not to burn yourself.
  • Sprinkle the roasted, desiccated coconut on top and serve hot.

This soup can thicken a lot overnight, just add a little more vegetable stock if you prefer your soup thinner.