Pumpkin soup with coconut milk and ginger

It’s autumn and time for pumpkin dishes. Pumpkin soup with coconut milk and ginger is delicious and creamy. The ginger as well as chili spice up the soup in addition.

Pumpkin soup with coconut milk and ginger

Recipe for pumpkin soup with coconut milk and ginger

6 servings


1 kg Hokkaido squash, cut into large pieces
2 large onions, cut into large pieces
2-3 cm fresh ginger, cut into large pieces
4 cloves of garlic
1-3 fresh chili
200 ml coconut milk
2 liter of water
Pumpkin seed oil


Firstly wash and clean the pumpkin. Remove the pumpkin seeds. Then cut the Hokkaido into large pieces. The pumpkin doesn’t need to be peeled.

Secondly add onions, thyme, ginger, garlic, salt and water in a large saucepan. Bring to boil. Season to taste with chili. Cook approx. for 15-20 minutes until the pumpkin is tender.

Puree or mash the vegetables finely. Then bring the soup to the boil again, stir in the coconut milk. Season to taste with salt and pepper. Heat the soup, do not boil it.

Serve with pumpkin seed oil.


Fresh spices simply taste better. If they are not available, use dried ones.

Don’t boil the coconut milk, otherwise it will separate. It doesn’t look nice if separated, but it still tastes delicious.

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