Pumpkin Coconut Soup

By Trace Barnett

Transform traditional pumpkin soup with a vibrant tropical twist by incorporating creamy coconut milk. Start by sautéing garlic, ginger, and a touch of curry paste for depth, then blend roasted pumpkin with coconut milk for a smooth, velvety base. Add a splash of lime juice for brightness, and garnish with fresh cilantro, toasted coconut flakes, and a sprinkle of chili for gentle heat. The coconut milk brings a rich, tropical flavor that pairs beautifully with the natural sweetness of pumpkin, creating a warm, satisfying soup with an unexpected burst of island flair.

When selecting pumpkins for soup, choose varieties that are naturally sweet and flavorful, like sugar pumpkins or kabocha squash, as they yield a rich, creamy texture when roasted or cooked down. Avoid large carving pumpkins, as their flesh can be stringy and less flavorful. If you have pumpkins leftover from fall decor, check that they’re still firm and free from any soft spots or blemishes before using them in the kitchen. Simply roast the flesh until tender, then scoop it out and purée for a convenient, fresh pumpkin base. Using leftover pumpkins not only reduces waste but also brings a taste of autumn warmth to your soup, adding depth and earthiness to every spoonful.

INGREDIENTS:

• 1 medium sugar pumpkin (or 4 cups canned pumpkin puree)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 can (14 oz) coconut milk
• 3 cups vegetable or chicken broth
• 1 tbsp lime juice
• Salt and pepper, to taste
• Optional toppings: toasted pumpkin seeds, coconut flakes, fresh cilantro, red pepper flakes

INSTRUCTIONS:

1. Prepare the Pumpkin:

• If using fresh pumpkin, preheat the oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for about 35-40 minutes, or until the flesh is tender. Scoop out the cooked pumpkin and set aside. If using canned puree, skip this step.

2. Sauté the aromatics:

• In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes, until translucent. Add garlic, ginger, cumin, coriander, cinnamon, and nutmeg, and cook for another minute until fragrant.

• Stir in the roasted pumpkin (or canned puree), coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to blend.

• Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.

• Stir in the lime juice, season with salt and pepper to taste, and adjust the consistency with more broth if needed. Serve hot, garnished with optional toppings like toasted pumpkin seeds, coconut flakes, cilantro, or a sprinkle of red pepper flakes for a bit of heat.