Creamy coconut ginger pumpkin soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and pumpkin. Make it with your favourite chicken broth or stock, or use a vegetable stock base for a plant based, vegan soup.
With a little chill finally in the air here, it’s time to start whipping up some warming soups. This bright coconut ginger pumpkin soup is not only warming temperature-wise; the ginger gives you a spicy warmth too and makes you feel so good inside. Ginger is an incredible spice, and is a traditional remedy for common complaints including colds, indigestion and nausea. Perfect for incorporating into an autumnal soup.
I also usually make this soup using chicken broth, which adds another healing, nourishing element to the recipe. (Though, you can use vegetable stock if you want to make this soup free from any animal products). As well as it’s healthful qualities, using a broth or stock base also gives you a lovely depth of flavour, balancing out the sweetness with a little savoury.
It is so incredibly easy to make this coconut ginger pumpkin soup. All you need to do is roast the pumpkin and then…blend! Literally, that’s it. The rest of the ingredients don’t need cooking, so you simply whizz everything together until smooth.
I usually make this soup in my Vitamix which actually has a cool “soup” function that heats up the soup, too. But if you don’t have a large jug blender like this you can also put all the ingredients into a saucepan and use a stick (immersion) blender. A food processor will also do!
When we have this soup at home, I usually serve it with some good bread and a side of protein, too. Sometimes it’s leftover shredded chicken, or a couple of boiled eggs, or a generous sprinkle of toasted seeds and a slather of hummus on the bread. Some crispy roasted chickpeas on top would also be amazing too I think. Enjoy it however you like and share your ideas 🙂
If you make this soup let me know by leaving a comment below or take a picture and tag me on Instagram, I’m @moniquecormacknutrition!
p.s. UPDATE MAY 2022: I received quite a bit of feedback about the amount of ginger I suggested to add to this recipe. Many reviewers commented that it was too much. I have made the soup again recently and I think that it was quite a generous amount and also, I provided a poor estimate of the size of the ginger piece required. I have accordingly scaled down the amount of ginger and updated the description. Please note the amount of ginger required is now 20 grams, a small thumb-sized piece. If you read comments prior to May 2022, they have used a bigger quantity of ginger.
Additionally, a number of people have commented and mention that they fry off the spices in a little oil before adding to the soup and prefer the flavour that way. If you would like to do this additional step, you could add some chopped onion to the spices and fry that off as a mixture, and then add the cooked spice/onion mixture to the soup in the blender.
Coconut and Ginger Pumpkin Soup
Ingredients
- 1 kilogram pumpkin – any variety will do, I used Kent pumpkin for the soup pictured
- 500 mL chicken broth or stock – substitute vegetable stock for a vegan/vegetarian soup
- 250 mL coconut milk
- 20 grams fresh ginger (1 small thumb sized piece)
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 2 tbsp extra virgin olive oil for roasting the pumpkin – can also use coconut oil
- salt and pepper to taste
Instructions
- Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray).
- Peel pumpkin and cut into even-sized chunks. Place on tray, drizzle over olive oil and toss around with your hands to coat. Roast pumpkin in the oven for approximately 45 minutes or until super soft and starting to caramelize at the edges.
- While the pumpkin is roasting, peel the ginger and gather the rest of the ingredients.
- Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and cinnamon into blender jug. Blend until super smooth. Season with salt and pepper to taste.
- To serve, heat a portion of the soup in a saucepan over the stove (or microwave the soup if that’s more convenient for you). Enjoy!
Notes
Nutrition
p.s. make extra roasted pumpkin and you can also prep this Honey Roast Pumpkin Quinoa Salad!
This is delicious I did sprinkle the ginger and spices (cumin and Tumeric) over the pumpkin with salt and pepper and roasted it all in the oven together I also roasted a red onion that I chopped up roughly to add to it. It’s the most deliciously tasty soup. Thank you for sharing
great post site
Beautiful soup. I added some lentils to make it thicker. Thank you for sharing!
Absolutely beautiful – made it for lunch using oven cooked pumpkin that I had in the freezer. Will definitely continue to make it!
Proportions are all wrong. I like ginger but the amount of ginger using the g measurement was so much that we had to tip the soup out. No one in our family found it edible.
Very easy to make and tasty soup I added a grind of dried chillies just before serving 🤤
So sorry that I disturb you, can you please say where did you find this bowls?This soup looks so delicious! Can not wait to try it with coconut milk
Hi Viktoria, thanks for your message! I purchased these bowls from a website called Minor Goods but I’m not sure if it’s still in business anymore. 🙂
This recipe looks so good, but would it be very difficult to make the ingredients list for us Americans who don’t use kilos or milliliter? I am just unsure of the proportions! Thank you!
I made the US conversion by consulting Google, and that was easier than I expected. The soup was also simple to make, but I was a bit intimidated by comments about the ginger being bitter, so I might not have used enough because I found the soup to be bland and missing something. But I was eager to cook with coconut milk, which I have never done, and that was a pleasant and good experience. I did try sautéing onions and the ginger, cumin and cinnamon. The scents were lovely. I just am not experienced enough to now what to add. I have made a pumpkin soup with orange which I like better, I think. I might add more ginger to the leftovers. However, I will try this recipe again.
Hi Monique;
Nice soup, can I use coconut cream instead of coconut milk? thanks
Hi Nadereh, yes you can 🙂 As it’s a bit more rich than coconut milk you could reduce the amount slightly and add some stock or water to make up the liquid. Or just have a more creamy soup!
I used coconut cream (have only just seen Moniques comment) – it was delicious.
Is the ginger weight correct. I used half and found it left an unpleasant after taste otherwise it would have been lovely
Hi Tania, I am quite certain it is correct however I did measure the ginger before I peeled it and that would have actually significantly affected the weight and size of the ginger that actually went into the soup, on reflection. I am going to measure the ginger again and edit the recipe – thanks for pointing this out. If it does seem a bit too much you can also try frying off the ginger before adding it to the soup which will mellow out the flavour a bit too and make it more sweet, less sharp. 🙂
Pumpkin soup is my favourite go to, and this adds a different twist.
For those wanting protein, a few handfuls of red lentils adds this and barely affects the recipe.
Thankyou for this.
Great suggestion with the red lentils! 🙂
Adore this recipe Monique! I’ve been eating packet pumpkin soup for too long now, and thought I’d try my hand at this.
Super easy and delicious recipe. I marinated the pumpkin with a bit of honey and paprika to caramelise them a little bit more.
I did fry the spices, however, next time I’ll try without to see the different aromas that ooze through.
It’s so creamy – thank you for this!
Thank you so much for this lovely comment Georgia! I really appreciate you taking the time to leave feedback. Honey and pumpkin is such an amazing combo, that would have added such a delicious edge to the soup 🙂
I had some leftover pumpkin purée in the freezer an used this recipe to make soup. The fam called it a win! Thank you!
So after eating an absolutely delicous pumpkin coconut soup in Bali I have been trying different recipes at home trying to replicate it. This one has been the Best so far. I fried the cumin, cinnamon and ginger in some olive oil and added it to the blitzer with the rest. Its is yum! 9n my second plate now.
Thanks for the lovely feedback Stef, I appreciate it so much! A few people have been frying the spices together first and I agree that is a great idea 🙂
Would canned pumpkin work?
Hi Jen, it possibly would though I haven’t used it myself. I am not sure if canned pumpkin gets the exact same flavour as roasted pumpkin (as roasted gets those nice browned bits and caramelises etc) but you could give it a try!
This soup is very nice and easy to make. I’ve made it twice and it was better when I fried the ginger, cumin and cinnamon in some butter prior to adding it to the soup. Uncooked, they add a bit of an unpleasant bitter flavour.
Hi Anita, thank you for your feedback! The ginger can be quite sharp I agree, which I like personally but I can understand that it might come off as bitter. I think if you just cook the ginger it will mellow out the soup quite a bit. 🙂
Gosh I wish I’d seen your comment before making it. The ginger made it so bitter. Tried everything to improve it but I guess it’s too late. Seems like such a waste now ☹️ It’s not the lovely fiery flavour I was expecting.
Thank you for sharing this recipe.. making it now and can’t wait.. I used coconut oil to roast the pumpkin and put the cumin and cinnamon on it while baking so see how that goes ! Yum!!!
Thank you so much Christie! That’s a great idea to add the spices to the pumpkin while it’s baking, too easy 🙂 Hope the soup turned out well!
I’ve just made this for my lunch. Delicious! Thanks for such a fantastic recipe.
So happy to hear this Mary! Thank you for taking the time to leave feedback, I really appreciate it 🙂
I am pinning this gorgeous soup for our fall season! I love the combination of pumpkin and ginger (and any soup with coconut milk) so I know I will love this.
Thanks so much Meredith! I love coconut milk in soups too – it adds that creamy, super satisfying element!
These pics are wonderful! And I love ginger and pumpkin together. Sounds like a great dish.
Thank you so much Katie 🙂 Ginger and pumpkin is a classic, delicious combination isn’t it.
What a beautiful, delicious looking warm soup! I love finding new ways like this to enjoy the benefits of homemade broth.
Thank you so much, Cathy 🙂 I love finding new ways of incorporating broth too, it adds that extra layer of goodness to a soup!
This is so beautiful! This is a great meal prep dish to help me eat healthy all week!
🙂 Thank you! Yep I make this for meal prep all the time myself, it’s a good one to keep in the freezer!
This soup is stunning, I just love the colors! The spices sound like such a great combo too!
Thanks so much Kari! The ginger in this soup is so lovely 🙂
Wow, the bright contrasting colors in your photos are so pretty! I love these flavors, too. Such a lovely soup.
Thank you so much Megan 🙂 This is a favourite soup of mine, sometimes I throw a little sweet potato in there too!
Gosh, this is so pretty. Almost too pretty to eat! Almost… 😉
Haha emphasis on the almost! Pretty food tastes better 😛
This soup is the most stunning color!
Thank you so much Linda! Gotta love a glowing soup!
What a beautiful soup! Pumpkin soup is my favorite so I know I’ll love this.
Aw, thanks so much Jean! I’m a big pumpkin soup fan too, never gets old.
gorgeous stuff! I simply adore pumpkin and winter squash, and in soup is a natural! Slurp!! I just put all my winter squash seedlings in the garden…can’t WAIT!!
Tessa I love that you guys call some pumpkin “winter squash”! We don’t use that term in Australia but I really like it. I am obsessed with pumpkin too!
Mmmm… I love the pumpkin ginger combo!
It’s so warming and lovely, isn’t it!