Roasted Pumpkin and Coconut Soup
A silky Thai-inspired roasted pumpkin soup with coconut milk, lemongrass, and a hint of lime. Perfect for cozy nights.
15Prep min
45Cook min
60Total min
Serves 4Serves
ThaiCuisine
EasyDifficulty
This roasted pumpkin and coconut soup is a Thai-inspired bowl of comfort that balances sweet, aromatic, and creamy notes. Roasting the pumpkin concentrates its natural sugars and adds a subtle caramelized depth, while coconut milk and lemongrass create a silky, fragrant broth.
It's simple to make and comes together with pantry-friendly ingredients. The result is a vibrant, velvety soup that's both nourishing and satisfying—ideal as a starter or a light main with crusty bread.
I love how the lemongrass and lime leaves infuse the soup with a bright, citrusy aroma that pairs beautifully with the earthy pumpkin. A final squeeze of lime and a sprinkle of fresh cilantro wakes everything up.
It's simple to make and comes together with pantry-friendly ingredients. The result is a vibrant, velvety soup that's both nourishing and satisfying—ideal as a starter or a light main with crusty bread.
I love how the lemongrass and lime leaves infuse the soup with a bright, citrusy aroma that pairs beautifully with the earthy pumpkin. A final squeeze of lime and a sprinkle of fresh cilantro wakes everything up.
Ingredients
- 1 medium pumpkin (about 1.5 kg / 3.3 lb), peeled, seeded, and cut into 2-inch chunks
- 2 tablespoons coconut oil, melted
- 1 large onion, roughly chopped
- 3 garlic cloves, smashed
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves (or 1 teaspoon lime zest)
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground white pepper
- 1 can (400 ml / 13.5 oz) full-fat coconut milk
- 3 cups (720 ml) vegetable stock
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon palm sugar (or brown sugar)
- Juice of 1 lime (about 2 tablespoons)
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Thinly sliced red chili, for garnish (optional)
- Toasted pumpkin seeds, for garnish (optional)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large bowl, toss the pumpkin chunks with 1 tablespoon of the melted coconut oil and a pinch of salt. Spread them in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, until the pumpkin is tender and lightly caramelized at the edges. Set aside.
- While the pumpkin roasts, heat the remaining 1 tablespoon coconut oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, lemongrass, kaffir lime leaves, and ginger. Cook for 1 minute until fragrant.
- Stir in the ground coriander, cumin, and white pepper. Cook for 30 seconds.
- Add the roasted pumpkin, coconut milk, vegetable stock, soy sauce, and palm sugar. Bring to a gentle simmer, then reduce heat and cook for 10 minutes to let the flavors meld.
- Remove the lemongrass pieces and lime leaves. Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer in batches to a stand blender and purée.
- Stir in the lime juice and season with salt to taste. If the soup is too thick, add a splash more stock or water.
- Ladle into bowls and garnish with fresh cilantro, sliced chili, and toasted pumpkin seeds, if desired.
Cook’s tips
- For a deeper flavor, roast the pumpkin until the edges are nicely browned—this adds a subtle caramel note.
- If you can't find kaffir lime leaves, a combination of lime zest and a few drops of lime juice works well.
- Blend the soup thoroughly for a silky texture; a high-speed blender yields the smoothest result.
- Adjust the consistency with extra stock if you prefer a thinner soup.
Substitutions
- Butternut squash or sweet potato can replace pumpkin.
- Coconut oil can be substituted with olive oil or vegetable oil.
- Vegetable stock can be swapped for water plus an extra pinch of salt.
- Palm sugar can be replaced with brown sugar or maple syrup.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if needed.
Frequently asked questions
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day. Cool completely, then refrigerate for up to 4 days. Reheat gently before serving.
Can I freeze this roasted pumpkin coconut soup?
Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
Is this soup spicy?
Not at all—it's mild and aromatic. The optional sliced chili garnish adds heat if you want it.
Can I use canned pumpkin instead of fresh?
Yes, substitute with about 3 cups of canned pumpkin purée. Skip the roasting step and add the purée with the coconut milk and stock.
