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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 mins
Cook Time25 mins
Total Time35 mins
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
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