Creamy Pumpkin Soup

What can be more comforting than a warm pumpkin soup when the weather gets colder? This easy pumpkin soup can serve either as a starter or the perfect autumnal main dish. And it tastes even better the next day!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch, Main Course, Soup
Servings 4 people


  • 1 Blender
  • 1 Soup pot


  • 1 hokkaido pumpkin
  • 1 onion
  • 2 cloves of garlic
  • 1 chili
  • ginger
  • 2 carrots
  • olive oil
  • 200 ml coconut milk
  • 1 cube of vegetable stock
  • 2 tbsp of soy sauce
  • 1 tbsp of balsamic vinegar
  • salt
  • pepper
  • chili flakes


  • Cut the onion, carrots and chili into small pieces and grate the garlic and ginger.
  • Add some olive oil to a big soup pot and put in the onion, garlic, chili, carrots and ginger. Saute this for about 5 minutes.
  • Deglaze with 500 ml of water and let this simmer for about 15 minutes. In the meantime you can cut the pumpkin into cubes.
  • Add the pumpkin, vegetable stock cube, 250ml of water and coconut milk to the pot and let it simmer for another 20 minutes.
  • Blend the soup. Add the soy sauce, balsamic, salt and pepper.
  • Mix again and serve with a sprinkle of olive oil and chili flakes.
  • Enjoy!
Print Recipe
Keyword autumn, classic, easy, healthy, one-pot, soup, spicy, warm