Spicy Coconut Pumpkin Soup
This easy pumpkin soup is velvety and rich from coconut milk with a subtle kick from cayenne pepper. Finished with toasted pumpkin seeds for crunch, it's a fresh and flavorful take on fall comfort food!
I first made this spicy pumpkin soup years ago for a food and wine festival, and it's been a staple in my fall kitchen ever since.
Coconut milk adds a nutty, tropical note, while coriander and cayenne bring gentle warmth and toasted pumpkin seeds give it a satisfying crunch.
It's light, yet filling, and comes together with minimal effort in under an hour.
You can adjust the heat level to your taste. I prefer a gentle warmth in the background, but if you like things spicier, add a bit more cayenne pepper.
This recipe works with almost any winter squash, just avoid using a jack-o-lantern pumpkin since the flesh is watery and bland.
The type of squash you use will determine the flavor, so if it's not especially sweet, I like to add a little sugar or honey to balance everything out.
Want more pumpkin inspiration? Try my rustic pumpkin galette, these salty-crunchy pumpkin seeds or this creamy no-bake pumpkin tiramisu.
Why This Recipe Works
- A simple one pot meal that doesn't require much effort.
- Easily adjusted to your preferred spice level.
- Adaptable to use different winter squash varieties.
Ingredient Notes
Pumpkin or winter squash - I like calabaza, which I can usually find at my local grocery store in the fall, and always at Latin markets. Butternut squash, pumpkin, Hubbard, kabocha or any type of pie pumpkin will also work well. Avoid large carving pumpkins, which are usually watery and not flavorful.
Broth - Use chicken stock or chicken broth for a savory base, or vegetable broth to keep it vegetarian.
Coconut milk - Full-fat coconut milk adds richness with a nutty undertone. For a more traditional, creamy pumpkin soup, you can substitute with heavy cream or double cream.
Spices - Coriander and cayenne add a gentle warmth without being overwhelming, but you can adjust the spices to your taste.
Pumpkin seeds - Toasted pumpkin seeds sprinkled over the top of the soup add texture and crunch. You can also substitute toasted coconut, hazelnuts or pecans.
Olive oil - A drizzle of good extra virgin olive oil before serving rounds everything out beautifully.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Dutch oven or large pot
- Immersion blender
- Regular blender (optional)
- Wooden spoon
- Ladle
- Baking sheet (for roasting seeds)
How to Make Pumpkin Soup
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion with a pinch of salt and cook until translucent, about 6-8 minutes. Stir in the garlic and cook for 1 more minute.
- Add the coriander and cayenne, stir for 30 seconds, then add the cubed fresh pumpkin. Cook for 1 minute.
- Pour in the chicken broth and full-fat coconut milk, then season generously with salt and pepper.
- Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
Pro Tip: Substitute 4 cups of pumpkin purée (canned or homemade pumpkin puree) for cubed pumpkin. Reduce cooking time by 10 minutes.
- When the pumpkin flesh is very tender, blend until smooth with an immersion blender. Or use a regular blender in batches, just be cautious with hot liquids.
- Taste and adjust seasoning. Add sugar, honey or maple syrup to taste if the pumpkin isn't sweet enough.
- Serve hot, topped with toasted pumpkin seeds and a drizzle of olive oil on the top of the soup.
Tips for Success
- Always taste and adjust seasoning at the end.
- Roast your pumpkin first before making the soup for extra depth of flavor.
- Add sugar, maple syrup or honey if your squash isn't naturally sweet.
- Always blend until silky smooth for the best texture. Strain through a fine mesh sieve if you want it even smoother.
Variations
- Use sweet potato instead of pumpkin for a slightly different flavor.
- Finish with a spoonful of double cream or crème fraîche for extra richness.
- Garnish with fresh herbs for contrast.
- Make a lighter version by using less coconut milk and more broth.
Serving Suggestions
This soup is lovely on its own, but even better with toppings and sides! My favorite way is to add a sprinkle of home roasted pumpkin seeds (you can use the seeds from your squash or pumpkin!), homemade croutons or candied maple pecans for crunch.
Pair it with a crisp salad like my easy arugula salad with parmesan and pine nuts for a light lunch, or go for something more substantial like a fall harvest salad with kale or a tasty Brussels sprouts, kale and apple salad with bacon.
Serve with warm bread or homemade focaccia to sop up every last bit.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stove, stirring until warm. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
FAQs
Yes, just use vegetable broth instead of chicken stock and stick with full-fat coconut milk.
A regular blender works fine, just blend in batches and be careful with hot liquids.
Yes, stir in chili flakes, chili powder, hot paprika, Thai red curry paste or extra cayenne for a spicier soup without overpowering the pumpkin flavor.
It's similar in creamy texture, but the coconut milk and spices give it a different twist. A traditional version might use heavy cream or have a more traditional pumpkin spice like cinnamon, cloves, nutmeg and ginger.
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Spicy Pumpkin Soup
Ingredients
- 2 tablespoons olive oil plus more for drizzling
- 1 medium onion diced
- Kosher salt to taste
- freshly ground black pepper to taste
- 3 cloves garlic roughly chopped
- 2 teaspoons ground coriander seed
- ¾ teaspoon cayenne pepper more or less to taste
- 8 cups diced winter squash or pumpkin such as calabaza, sugar pumpkin, cheese pumpkin or butternut squash
- 5 cups vegetable broth or chicken stock
- 2 cups unsweetened coconut milk
- sugar or honey to taste, optional
- ¼ cup pepitas (pumpkin seeds) for serving, optional
Instructions
- Heat oil in a large heavy pot over medium high heat.
- Add the onion and cook with a pinch of salt until translucent, about 6-8 minutes. Add the garlic, and cook until fragrant, about a minute more.
- Add the coriander and cayenne and sauté for 30 seconds, then add the squash and cook, stirring occasionally for another minute.
- Cover with the broth and coconut milk, then season generously with salt and pepper.
- Bring the soup to a boil, then reduce the heat to a simmer and let it cook uncovered, stirring occasionally, for or about 20-25 minutes.
- When the squash is very tender, use an immersion blender to puree the soup until totally smooth. Alternatively, you can use a regular blender and blend the soup in batches, but be extremely careful whenever blending a hot liquid and do not use a bullet style blender.
- Taste and adjust seasoning as needed, adding more salt, pepper or cayenne as needed and a little bit of sugar or honey if your pumpkin is lacking sweetness.
- To serve, ladle the soup into bowls, then top with a few pepitas and a drizzle of olive oil. Serve immediately.
Notes
- Always taste and adjust seasoning at the end.
- Roast your pumpkin first before making the soup for extra depth of flavor.
- Add sugar, maple syrup or honey if your squash isn't naturally sweet.
- Always blend until silky smooth for the best texture. Strain through a fine mesh sieve if you want it even smoother.
Nutrition
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awesome, thank you so much! I just did the same! 🙂
Looks like a delicious soup! I totally appreciate the use of the entire pumpkin, inside out -- just like you noted on my pumpkin blossom recipe. Lovely blog too, BTW!
Totally! Thanks for checking out my blog, too 🙂
I like your style of cooking. Light, fresh, seasonal. Just added you to my wordpress reader! 🙂
This looks so good! I'm going to tackle a pumpkin soup this weekend, I will have to reference this baby.
Its a really tasty soup! Definitely give it a try
I don't think I have ever been to anything that could be classified as a "hoot".
then you, my friend, are missing out
Awesome! Didn't know you had a restaurant in PA! This soup is totally a winner, and works just fine sans relish. As for the kitchen... It's hard for me to talk about it without wanting to scream! We're still several weeks out. Floors go down tomorrow. I'm beyond ready to have it finished. Tonight, we will go out for tacos in AC as I'm quickly growing bored of the take-out options around here.
Hey Nicole! Love the blog. Quick question...I was just gifted a big bag of sweet italian frying peppers. Any ideas besides the go to stuffed with breadcrumbs and cheese?
hey! sorry for my delayed response. Pickle them! There are a ton of recipes out there, but you really just need water, white vinegar, a little sugar, salt, and whatever seasonings you want (garlic, peppercorns, mustard seed, herbs, chile flakes, etc.) Hope I didn't get back to you too late
Oh, goodness. This took me back about 15 years to our own little restaurant in SE Pennsylvania. Except for the coconut milk - an idea which I love for the added richness, body and natural sweetness that it will likely bring to the table - it is very close to the one we served. And the corn-crab topping is one that we often used on more than a few of our cream based soups. (It freaked some of the locals out at first but they loved it when they tasted it!) I'll admit that we always relied on Butternut squash - never really considered pumpkin puree - but this is definitely getting made this fall here on the island. Thanks for the wake-up call.
PS: when is the kitchen going to be finished? I'd be totally stark raving nuts by now without my evening refuge to go to each night, glass of wine in hand and ready to cook.