Wholesome Cook
Asian

Pumpkin Soup with Coconut, Chilli + Garlic Croutons

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!

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Pumpkin Soup with Coconut, Chilli + Garlic Croutons

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4

Ingredients

For the Pumpkin Soup:

  • 1.2 kg Japanese pumpkin 1kg peeled
  • 1 carrot
  • 1 tbsp olive oil
  • 4 cups vegetable stock or chicken stock
  • 1 tsp powdered ginger
  • 1 red long chilli seeds removed, chopped
  • 165 ml can coconut cream

For the Garlic Croutons:

  • 1 clove garlic
  • 2 slices day-old white sourdough bread
  • 1 tbsp dairy-free spread or butter

Instructions

To make the Pumpkin Soup:

  • Peel pumpkin and carrot. Cut into medium 2in chunks.
  • Heat oil in a large stock pot over medium high heat.
  • Add pumpkin and carrot and cook, stirring, for 3 minutes or until lightly caramelised.
  • 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 dairy-free spread or butter in a small frypan until bubbling.
  • 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

Recipe at Wholesome Cook
Tried this recipe?Mention @wholesomecook or tag #wholesomecook

 

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31 comments

Raquel.Erecipe May 31, 2011 at 3:47 pm

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

Reply
Wholesome Cook May 31, 2011 at 3:55 pm

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 :-)

Reply
Sara @ Belly Rumbles May 31, 2011 at 4:23 pm

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.

Reply
Wholesome Cook May 31, 2011 at 4:35 pm

Thank Sara. And I completely agree about the croutons! Yum yum!

Reply
Sherilyn May 31, 2011 at 7:48 pm

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.

Reply
Wholesome Cook June 1, 2011 at 9:42 pm

I look forward to hearing how it all went.

Reply
goskinnyexpert June 1, 2011 at 3:00 am

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

Reply
Laura (starloz) June 1, 2011 at 11:41 am

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

Reply
chocolatesuze June 1, 2011 at 6:45 pm

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

Reply
JasmyneTea June 1, 2011 at 9:49 pm

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

Reply
Wholesome Cook June 1, 2011 at 10:19 pm

Thank you! Ooh Turkish bread, that would work very well too…

Reply
The Dinner Belle for KimberlyBelle.com June 2, 2011 at 12:04 am

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.

Reply
Wholesome Cook June 2, 2011 at 4:32 am

:-) 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.

Reply
pinkpolkadotblog June 8, 2011 at 4:11 am

What a delicious recipe!

Reply
Wholesome Cook June 8, 2011 at 7:03 am

Thank you, it’s perfect for a cold day!

Reply
Heidi - Apples Under My Bed June 8, 2011 at 1:20 pm

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

Reply
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David Sauls September 16, 2011 at 12:42 pm

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..

Reply
Wholesome Cook September 16, 2011 at 12:45 pm

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.

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sara May 2, 2012 at 1:33 am

Awesome recipe I really enjoyed this.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/
Thanks for sharing.
Sara

Reply
ChopinandMysaucepan May 20, 2012 at 6:38 pm

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.

Reply
Kerryn June 4, 2012 at 6:57 pm

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

Reply
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