This vegan recipe has a simple twist on the traditional pumpkin soup and is one of my favourites and one of the easiest soups to make. It’s just so warm and comforting.
The chilli adds a little warmth without being too spicy, while the coconut cream adds a wonderful fragrance to the mix. It still produces a creamy, velvety texture but with an added hint of Asian-inspired flavours and an immunity-booster kick.
It freezes well, so it’s a perfect meal to keep on hand for work lunches or last-minute warming dinners. 
Pumpkin, Chilli and Coconut Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A velvety smooth pumpkin soup with a hint of Asian-inspired flavors, featuring the warmth of chilli and the fragrance of coconut cream.
Ingredients
- 1.2 kg (2.6 lbs) pumpkin, peeled and cut into 2-inch chunks
- 1 carrot, peeled and cut into 2-inch chunks
- 4 cups (960 ml) vegetable stock or chicken stock
- 1 red long chilli, seeds removed and finely chopped
- 1 tsp powdered ginger
- 1 (165ml) can of coconut cream
- 1 tbsp (15 ml) oil
Instructions
To make the Pumpkin Soup:
- Peel carrot and pumpkin. Cut into medium 2in chunks.
- Heat 1 tbsp oil in a large stock pot over medium high heat. Add pumpkin and carrot and cook, stirring, for 3 minutes or until lightly browned.
- Add 4 cups of stock, along with ginger and chopped chilli and allow to simmer for 20 minutes or until vegetables are soft.
- Take the soup off the heat and blend, using a stick blender.
- Mix in coconut cream and heat until the soup comes back up to the boil. Turn off heat and set aside until serving.
To make Garlic Croutons
- Cut garlic clove in half and rub on both sides of the bread slices to flavour. Be generous. Chop bread into small 2cm cubes.
- Heat butter in a small frypan until bubbly. Add bread squares and cook, stirring, until lightly browned and crisp on all sides.
To serve:
- Divide soup between bowls and serve croutons on the side. You can drizzle extra coconut cream over the top if you like.
- Sprinkle a handful of croutons into the soup at a time – they will remain crispy in every bite.
Notes
- For extra heat, leave the seeds in the chilli.
- This soup freezes well, making it ideal for meal prep.
- Serve with crispy garlic croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0
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Frequently Asked Questions
How spicy is this soup, and how do I adjust the heat?
The recipe removes the seeds from the red long chilli before adding it, which gives warmth without being too spicy. To increase the heat, the notes say to leave the seeds in. The article describes the result as warm and comforting rather than fiery.
Can this soup be frozen?
Yes — the article specifically says it freezes well and calls it a perfect meal to keep on hand for work lunches or last-minute warming dinners. Freeze it before adding the optional coconut cream drizzle garnish and stir well after reheating.
Hi, do you think that this recipe could be frozen and reheated? Thanks for posting it, sounds delicious!
What kind of pumpkin should one use?
This sounds really scrumptious! So, when the colder weather gets here, I am definitely going to make it. Thank you very much for posting it!
This is mouthwatering good ! I am going to try making this soon :-)
Hi DC,
Thank you for you comment. You could use pumpkin puree,although I sometimes find it has a much stronger flavour.
For the soup,I would use about 1 kilo (2.2 lbs) plus 2-3 cups of stock + coconut cream. You don’t want the soup to be runny, but you don’t want it to be like mash either.
Martyna,
This looks so delicious! Was wondering if it’s possible to use a canned pumpkin puree, and if so, how much would you use?