Pumpkin Soup with Coconut, Chilli + Garlic Croutons

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This Pumpkin Soup with Coconut and Chilli recipe comes from my new e-cookbook, My Whole Food Philosophy. It is velvety smooth and deliciously creamy. 

The humble pumpkin soup is one of my favourites and one of the easiest soups to make. It’s just so warm and comforting. I’ve changed the traditional recipe a little to incorporate a hint of chilli, ginger and coconut that makes this soup even more irresistible. It still produces a creamy, velvety soup but with an added hint of Asian-inspired flavours and an immunity-booster kick.

I’m so terribly sorry about the weather in Sydney yesterday. And today. I know, it’s not my fault but I feel terrible for everyone who has been splashed by passing-by cars, rained on by rain that at times blew sideways and those who have had to battle crowds of poeple who don’t “give way” with their giant golf umbrellas. But, as the saying goes, every cloud has a silver lining and this gorgeous, smooth and fragrant soup is my little ray of sunshine – much needed on a cold, rainy day like today.

In fact, it’s so good you’ll want to lick the pot clean!

Pumpkin Soup with Coconut, Chilli + Garlic Croutons
Recipe type: soup, pumpkin, squash, vegan, comfort food
Prep time: 
Cook time: 
Total time: 
Serves: 4
This vegan recipe has a simple twist on the traditional pumpkin soup. The chilli adds a little warmth without being too spicy, while the coconut cream adds a wonderful fragrance to the mix. It freezes well, so it's a perfect meal to keep on hand for work lunches or last-minute warming dinners.
For the Pumpkin Soup:
  • 1.2kg (1kg peeled) Japanese pumpkin
  • 1 carrot
  • 1 tbsp olive oil
  • 4 cups of vegetable stock // or chicken stock
  • 1 tsp powdered ginger
  • 1 red long chilli, seeds removed, chopped
  • 1 (165ml) can of coconut cream
For the Garlic Croutons:
  • 1 clove of garlic
  • 2 slices day-old white sourdough bread
  • 1 tbsp dairy-free spread or butter
To make the Pumpkin Soup:
  1. Peel pumpkin and carrot. Cut into medium 2in chunks.
  2. Heat oil in a large stock pot over medium high heat.
  3. Add pumpkin and carrot and cook, stirring, for 3 minutes or until lightly caramelised.
  4. Add 4 cups of stock, along with ginger and chopped chilli and allow to simmer for 20 minutes or until vegetables are soft.
  5. Take the soup off the heat and blend, using a stick blender.
  6. 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:
  1. Cut garlic clove in half and rub on both sides of the bread slices to flavour. Be generous.
  2. Chop bread into small 2cm cubes.
  3. Heat dairy-free spread or butter in a small frypan until bubbling.
  4. Add bread squares and cook, stirring, until lightly browned and crisp on all sides.
To serve:
  1. Divide soup between bowls and serve croutons on the side.
  2. You can drizzle extra coconut cream over the top if you like.
  3. Sprinkle a handful of croutons into the soup at a time - they will remain crispy in every bite.
Recipe at Wholesome Cook


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31 Responses to Pumpkin Soup with Coconut, Chilli + Garlic Croutons

  1. the soup looks delicious, i love spicy food and I think the chilli is perfect!

    • Hi Raquel, you may need to add some hot chilli powder if you like extra chilli kick, the soup is quite mild actually with just a little hint of chilli. Thanks for looking and enjoy 🙂

  2. It is definitely the weather for soup. I like the little heat kick you have given your pumpkin soup, and who can resist garlic croutons.

  3. Sherilyn says:

    This will be perfect for the first day of Winter so I am going to try this for dinner tomorrow night. Love the colours in the photos. It is magical.

  4. Wow, what a combination of taste. My taste buds are watering. Interesting recipe. Thanks for sharing.

  5. oh, this soup looks perfect & i love the addition of the coconut cream, yummers!

  6. ugh people with ginormous umbrellas annoy the crap outta me! your soup looks perfect for this crummy weather and yum more croutons!

  7. JasmyneTea says:

    Yumyumyum, I love pumpkin soup, and garlic croutons! I love to make them with Turkish bread 🙂 Also, your photography is amazing, as always.

  8. Caught this on TasteSpotting, and it was so divine I had to stalk the rest of your blog! I love how little ingredients this soup requires and how it can make up for the gloomy weather 😉 Hope it gets sunny over there soon.

    • 🙂 glad you liked it so much to “stalk” the rest of my blog! I still have a little batch of the soup in the freezer so for me sunshine can wait a little longer.

  9. What a delicious recipe!

  10. Perfection in a bowl, especially right now!!
    Heidi xo

  11. David Sauls says:

    the pumpkin you use, is it the only kind you have tried (japanese) not sure if i can find that around here..i can find the typical white pumpkins used for bakin is that a close second to what you have used..

    • Hi David, the other pumpkin you could use is caleld Kent – I have tried both and it works. They have a slightly brighter and sweeter flesh than the light skinned variety. But I can imagine the soup would work just as well with a butternut or other pumpkins.

  12. sara says:

    Awesome recipe I really enjoyed this.
    Here’s another recipe you might like.
    Thanks for sharing.

  13. ChopinandMysaucepan says:

    Dear Martyna,

    I agree with the weather and I’ve got a pot of smoked hock and pea soup on the simmer too. I love the colour of a pumpkin soup although I am always tempted to add some smoky bacon into it.

  14. Kerryn says:

    This made a marvelous dinner for a rainy Monday. Thanks heaps!!



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