Roast Pumpkin Coconut Soup
Looking for a comforting and flavorful roasted pumpkin soup? This Roast Pumpkin Coconut Soup combines the natural sweetness of roasted pumpkin with the creaminess of coconut milk, creating a delightful blend that’s perfect for any season. Whether you’re craving a hearty lunch or a light dinner, this butternut and pumpkin soup is both satisfying and nourishing.
I think there is a lot of truth in the saying “There is nothing like a warm soup on a cold day”.
My roast pumpkin and coconut soup is my modern take on a classic soup and is perfect for the colder months.
The coconut cream adds some smoothness that sour cream would have traditionally provided. But my version ensures that the recipe remains suitable for anyone who is lactose intolerant or who follows a vegan or paleo lifestyle.
Why You’ll Love This Roasted Pumpkin Soup
Gluten-free & Dairy-free – This pumpkin soup recipe is of course both gluten-free and dairy-free.
Easy to Make – this chicken and vegetable soup is super easy to make.
Freezer friendly – you can freeze this soup for 2-3 months.
Ingredients
- Butternut pumpkin – Kent pumpkin also works well
- Onion
- Fresh garlic
- Fresh ginger
- Vegetable stock
- Coconut milk or coconut cream
- Coconut oil
- Coconut sugar
Tips for the Perfect Butternut and Pumpkin Soup
For the richest flavor, roast your pumpkin with a little coconut oil and seasoning until caramelized. Blending the soup in batches ensures a silky texture—just be careful with hot liquids. And for a deeper savory profile, try adding a pinch of smoked paprika or ginger while cooking.
RECIPE FAQS
Can I freeze this soup? Yes you can! This soup will keep in the freezer for 2-3 months. I like to freeze into the desired portion sizes and then when needed, take out of the freezer and thaw out before heating to eat.
Can I use only butternut squash instead of pumpkin? Yes, you can use all butternut squash or mix it with pumpkin for a slightly sweeter flavor.
Is this roasted pumpkin soup suitable for freezing? Absolutely! Let it cool completely before freezing in portions for easy future meals.
Can I make this soup without roasting the pumpkin? You can, but roasting brings out a deeper flavor that elevates the whole dish.
Looking for other soup recipes? Try these:
Lastly, I would love to hear from you if you make this soup. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Roast Pumpkin & Coconut Soup
Ingredients
- 2.2 lbs pumpkin/squash peeled & cut into small pieces (I love butternut and Kent pumpkin)
- 3 tablespoons coconut oil
- 1 onion large, chopped finely
- 2 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 17.5 oz vegetable stock organic, natural or home made preferably
- 15 oz can coconut milk or coconut cream
- 1 tablespoon coconut sugar
- 1/2 teaspoon sea salt
Instructions
- Pre-heat oven to 355 F / 180 C.
- Place pumpkin into a lined baking dish with 1 tablespoon coconut oil and cook for 1 hour. Set aside.
- Heat 2 tablespoons coconut oil in a large saucepan on moderate heat and add onion and cook until onion is soft (approx 5 minutes). Add garlic and ginger and cook for an 1 minute. Add pumpkin, stock, coconut milk, coconut sugar and sea salt and stir to combine. Bring to the boil and then simmer for 20 minutes.
- Either add to a blender or use a stick blender and blend until pureed
