Wholesome Cook

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!

Print Recipe Pin Recipe
No ratings yet

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


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


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.


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


Subscribe to receive Recipes to your Inbox:


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

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

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 :-)

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.

Wholesome Cook May 31, 2011 at 4:35 pm

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

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.

Wholesome Cook June 1, 2011 at 9:42 pm

I look forward to hearing how it all went.

goskinnyexpert June 1, 2011 at 3:00 am

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

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

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

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!

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.

Wholesome Cook June 1, 2011 at 10:19 pm

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

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.

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.

pinkpolkadotblog June 8, 2011 at 4:11 am

What a delicious recipe!

Wholesome Cook June 8, 2011 at 7:03 am

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

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

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

Color Inspiration for Fall. « Curating Cuteness September 2, 2011 at 12:26 am

[…] (Wholesome Cook) […]

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..

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.

Fun Friday! (Autumn Edition) | SERVPRO of West Columbia and Lexington December 2, 2011 at 5:16 am

[…] some fall cooking with a nice recipe for pumpkin soup or apple […]

>hello autumn: pumpkin recipes | Ampersand Studios April 21, 2012 at 2:04 am

[…] kidding me? YUM. pumpkin spice pancakes, pumpkin spiced & iced cookies, pumpkin pie milkshakes, pumpkin soup with coconut cream, chili & garlic croutons share this […]

sara May 2, 2012 at 1:33 am

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

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.

Kerryn June 4, 2012 at 6:57 pm

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

Featured in NorthSide « Recipe Development Services July 3, 2012 at 12:35 pm

[…] I am pleased to announce that my Pumpkin Coconut and Chilli Soup has been featured in print and digital editions of […]

Trinta moliūgų sriuba su kokosų pienu ir česnakiniais skrebučiais | Saulėta virtuvė March 15, 2013 at 9:12 am

[…] Kur radau? Wholesome Cook […]

Christmas Pudding Ice Cream Pops PLUS 12 Other Christmas Party Canapé‎ Recipes | Wholesome Cook December 10, 2013 at 1:25 am

[…] one was everyone’s favourite and I wish I had made more than one serve per person. I used this recipe for Thai Pumpkin Soup but instead of garlic croutons, I served the soup with Crispy Fried Onion (available from IKEA, […]

How to Make the Perfect Risotto PLUS My Fennel, Mushroom and Truffle Oil Risotto | Wholesome Cook July 9, 2014 at 7:26 pm

[…] are colourful leaves gracing footpaths and lawns everywhere. We get to eat hearty soups, roasts and […]

Banh Cuon for a Vietnamese Feature in Nourish Magazine | Wholesome Cook July 31, 2014 at 12:31 pm

[…] shared my homemade Peking Duck recipe that rivals the ones we got to try in Beijing. Pumpkin soup tastes a hundred times better with coconut cream in it. I add Chinese five spice to stock. Have […]

Trinta moliūgų sriuba su kokosų pienu ir česnakiniais skrebučiais » Žiupsnelis receptų August 9, 2014 at 6:37 am

[…] Kur radau? Wholesome Cook […]

Pumpkin Soup with Crispy Sage Plus 5 Seasonal Spins on Pumpkin Soup September 30, 2014 at 4:13 am

[…] side with an Asian touch of creamy coconut milk and spicy chilis to create Wholesome Cook’s Pumpkin Soup with Coconut Cream Chili and Garlic Croutons. She suggests you freeze it for lunch or last minute dinners. Thank you, I […]


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.