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Overhead view of spiced pumpkin coconut soup with a coconut milk swirl and toasted pumpkin seeds in a ceramic bowl on linen

Spiced Roasted Pumpkin and Coconut Soup with Ginger

Roasted pumpkin blended with coconut milk, ginger, and warm spices into a smooth, spoon-coating soup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Asian-inspired
Calories: 364
Ingredients Method Notes

Ingredients
  

  • 900 g pumpkin, peeled, seeded, and cubed (2 cm) or butternut squash
  • 3 tbsp olive oil, divided
  • 1 tsp salt, divided plus more to taste
  • 1/4 tsp black pepper
  • 1 yellow onion, diced medium (about 150 g)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 tsp red chili flakes plus more to taste
  • 750 ml vegetable broth low-sodium if seasoning heavily
  • 400 ml full-fat coconut milk (1 can); 350 ml for the soup, rest reserved for garnish
  • 1 tbsp lime juice
For topping
  • 2 tbsp toasted pumpkin seeds
  • fresh cilantro, chopped small handful; optional
  • chili oil or extra chili flakes to taste; optional

Method
 

Roast the Pumpkin
  1. Heat the oven to 200C/400F. Toss the pumpkin cubes with 2 tbsp olive oil, 1/2 tsp salt, and the black pepper on a 33 x 46 cm / 13 x 18 inch sheet pan.
  2. Roast for 22 to 25 minutes, flipping once, until the edges are caramelized and a fork slides in with no resistance.
Build the Soup
  1. While the pumpkin roasts, heat the remaining 1 tbsp olive oil in a 4-quart / 3.8 L soup pot over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent.
  2. Stir in the garlic, ginger, cumin, coriander, cinnamon, and chili flakes. Cook for 1 minute until fragrant.
  3. Add the roasted pumpkin and vegetable broth. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally.
  4. Pour in 350 ml of the coconut milk, reserving the rest for garnish, and simmer for 5 more minutes.
Blend and Finish
  1. Puree the soup with an immersion blender until smooth, or work in batches in a stand blender, filling the jar only halfway each time to avoid hot splatter.
  2. Stir in the lime juice and the remaining 1/2 tsp salt. Taste and adjust seasoning.
  3. Ladle into bowls, swirl in the reserved coconut milk, and top with toasted pumpkin seeds, cilantro, and a pinch of chili flakes or chili oil.

Notes

  • Roast pumpkin until the edges caramelize, not just until tender, for real depth.
  • Full-fat coconut milk keeps the soup from separating when reheated.
  • Blend hot soup in small batches to avoid steam pressure buildup in the blender.
  • Add chili flakes to taste since heat levels vary a lot by brand.