Looking for a comforting and healthy fall soup? This creamy pumpkin soup with coconut milk is the perfect recipe for cozy dinners. It’s dairy-free, naturally gluten-free, and can be made low-FODMAP by skipping onions. Whether you use homemade pumpkin puree or canned pumpkin, this soup is ready in just 30 minutes and is packed with warm spices like curry, turmeric, and paprika.

Why You’ll Love This Pumpkin Soup

  • Creamy and dairy-free – thanks to coconut milk instead of heavy cream.
  • Quick & easy – ready in under 30 minutes.
  • Healthy & comforting – full of fiber, vitamins, and antioxidants.
  • Customizable – make it low-FODMAP or adjust spices to taste.

Ingredients for Coconut Pumpkin Soup

  • 2 tablespoons olive oil
  • 1 small onion, chopped (omit for a low-FODMAP version)
  • 1 large carrot, chopped
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon paprika powder
  • 3 cups vegetable broth
  • 2 cups pumpkin puree (canned or homemade)
  • 1 cup canned coconut milk
  • Salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Sauté vegetables

Heat olive oil in a soup pot over medium heat. Add the onion and carrot, sauté for 5 minutes until softened.

Step 2: Add spices

Sprinkle in curry powder, turmeric, and paprika. Stir well to coat the vegetables and release their aroma.

Step 3: Add broth and pumpkin

Pour in the vegetable broth. Add pumpkin puree (use a food processorif making from fresh pumpkin). Simmer for 20 minutes until the flavors blend.

Step 4: Blend the soup

Remove from heat. Add coconut milk, let cool slightly, then transfer the soup in batches to a blender or use an immersion blender. Blend until smooth and creamy.

Step 5: Season and serve

Return the soup to the pot, heat gently, then season with salt and pepper. Serve hot with crusty bread or fresh herbs.

Tips for the Best Pumpkin Soup

  • Make ahead: This soup stores well in the fridge for up to 4 days.
  • Freeze-friendly: Store in freezer-safe containers for up to 3 months.
  • Low-FODMAP option: Simply leave out the onion.
  • Extra flavor: Garnish with roasted pumpkin seeds, a drizzle of coconut milk, or fresh parsley.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes! Butternut squash works perfectly in this recipe.

Is this pumpkin soup vegan?

Yes, it’s 100% vegan and dairy-free.

What if I don’t have coconut milk?

You can substitute with oat milk or cashew cream for a similar creamy texture.

With its warm spices and silky texture, this pumpkin coconut soup is the ultimate comfort food for autumn and winter. Try it once, and it will become your go-to recipe for cozy nights!

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