As autumn comes and the temperature starts falling, and we start having physical problems. So you need something comfortable, healthy and tasty to warm your body.

This pumpkin soup recipe will meet your needs, Which should be included in your food list to make an instant in this winter season and to avoid the cold.

Of course, this fall soup is not the only pumpkin recipe you should prepare this season.

Why pumpkin soup is even more soup for winter

What to serve with this soup:

If you are looking to serve some side dishes, let me tell you:

• A Big Green Salad: Something Like Me …

• potato gratin with chicken truffle recipe

• This is the best vegetable lasagna recipe

• lamb chops chili with  bean pesto recipe

• Thai green curry roast chicken

• The best veggie burger recipe

What do you need to make pumpkin soup

• Pumpkin – peeled and sliced ​​into large pieces (or buy it pre-cut). See below for the best pumpkin to use and make notes for canned pureed pumpkin substitutes;

• Onions and garlic – secret ingredients that add extra sourness to the taste of the soup !!

• Stock / Broth and Water – For a delicious pumpkin soup, do not throw away the pumpkin when you boil it!

• Coconut Milk or Milk: – If you do not want to use coconut milk, then you can use milk here.

My view on the cream here is that it improves the decoration. You do not need cream to thicken the soup. All the thickness comes from the pumpkin itself.

best pumpkin soup with coconut milk recipe

Print Recipe

best pumpkin soup with coconut milk recipe

This pumpkin soup recipe is thick, creamy and full of flavor, which you can make in just 20 minutes, so let's start.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course, Side Dish, Soup

Cuisine: American, British

Keyword: healthy recipe, pumpkin soup, soup, veg soup

Servings: 4 yields

Calories: 189kcal

Author: recifit

Cost: 2

Ingredients

• 400 grm 1 large pumpkin - cut in chunks
• 1 nos medium onion- chopped
• 2 cloves garlic - chopped
• 1 nos medium red chili - chopped
• 1 can can coconut milk or cream
• Lots of coriander leaves
• Salt and pepper

Instructions

• Cut the pumpkin in half so that it is a manageable size to work with. You are easy to clean.
• Scrape and remove the seeds, peel off the skin. Then cut the pumpkin into small pieces and cook in boiling water until soft.
• While your pumpkin is boiling and cooking, then heat the oil in a vessel and fry the onion and let it cool for some time.
• After this, add fried onion, chili, garlic, half coriander, salt, and pepper to the blender and whisk until well blended. Pour this mixture into a separate vessel.
• When the pumpkin becomes soft, dry it out in a separate vessel, but reserve it for boiling the pumpkin, do not throw it.
• Add the pumpkin to the blender along with the chili mixture and the mixture.
• Add the cooked pumpkin and onion, chili, garlic, half coriander, salt, and pepper mixture to the blender and whisk until it turns fine.
• Now pour this mixture back into the saucepan, add coconut milk and boil it with a spoon. If you do not want to use coconut milk, then add plain milk or water instead.
• If this soup is too thick, add some reserved boiled pumpkin water to it.
• Serve in a large bowl and add remaining chopped coriander and whipped cream to garnish.
• If you want, you can put a piece of brown bread on top. Serve hot.

Notes

Notes:

• If you have an oven, firstly, fry the pumpkin, onion, and garlic in the oven at 180 ° C for 30 minutes. It helps to get the taste of roasted in the soup.

• Also add parsley, basil or roasted cumin powder for more flavor.

• Also, adding cream is optional, if you are diet conscious then you can use Greek yogurt.

• If you like soup with pumpkin and some vegetables, pumpkin can be increased by adding potatoes and carrots while boiling.

Nutrition Information:

• Serving: 561g
• Calories: 189kcal (9%)
• Carbohydrates: 22g (7%)
• Protein: 3g (6%)
• Fat: 11g (17%)
• Saturated Fat: 6g (38%)
• Cholesterol: 40mg (13%)
• Sodium: 723mg (31 %)
• Potassium: 912mg (26%)
• Fiber: 1g (4%)
• Sugar: 9g (10%) 
• Vitamin C: 25mg (30%)
• Calcium: 81mg (8%)
• Iron: 2.1mg (12%)

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how to make pumpkin soup with coconut milk

👨 Serve-3 yield               ⏲ Prep Time: 5 minutes               🍳 Cook Time:20minute

Ingredients for pumpkin soup

• 1 large pumpkin – cut in chunks

• 1 medium onion- chopped

• 2 cloves garlic – chopped

• 1 medium red chili – chopped

• 1 can coconut milk or cream

• Lots of coriander leaves

• Salt and pepper

Direction for pumpkin soup

How to Make Pumpkin Soup:-

Notes:

If you have an oven, firstly, fry the pumpkin, onion, and garlic in the oven at 180 ° C for 30 minutes. It helps to get the taste of roasted in the soup.

Also add parsley, basil or roasted cumin powder for more flavor.

Also, adding cream is optional, if you are diet conscious then you can use Greek yogurt.

If you like soup with pumpkin and some vegetables, pumpkin can be increased by adding potatoes and carrots while boiling.

Nutrition Information:

Serving: 561g •Calories: 189kcal (9%) •Carbohydrates: 22g (7%) •Protein: 3g (6%) •Fat: 11g (17%) •Saturated Fat: 6g (38%) •Cholesterol: 40mg (13%) •Sodium: 723mg (31 %) •Potassium: 912mg (26%) •Fiber: 1g (4%) •Sugar: 9g (10%)  •Vitamin C: 25mg (30%) •Calcium: 81mg (8%) •Iron: 2.1mg (12%)