Original Recipe
Roasted Pumpkin & Coconut Twist
Creamy Spiced Pumpkin Soup
Velvety smooth pumpkin soup with warm nutmeg, ginger, and a touch of brown sugar
This Creamy Spiced Pumpkin Soup is autumn in a bowl — tender pumpkin simmered and blended with fragrant spices, enriched with cream and a hint of sweetness. Simple, comforting, and ready in under 30 minutes.
Silky, spiced, and soul-warming — perfect for cozy nights.
Prep Time
Cook Time
Total Time
Servings
6
6
Ingredients
- 800 g pumpkin, peeled and cut into large cubes
- 200 ml cream (heavy or whipping)
- 1 tsp grated nutmeg
- 1 tsp ground ginger
- 1 tbsp soft brown sugar
- Water (to cover pumpkin while cooking)
- Salt & black pepper to taste
Instructions
Step 1: Place the pumpkin cubes in a large pot and add just enough water to cover them.
Step 2: Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the pumpkin is very tender.
Step 3: Drain most of the water (reserve a little for blending if needed), then purée the pumpkin using an immersion blender or food processor until smooth.
Step 4: Return the purée to the pot over low heat. Stir in the cream, nutmeg, ground ginger, and brown sugar.
Step 5: Cook gently for 5–10 minutes, stirring occasionally. Season with salt and pepper to taste.
Step 6: Serve hot with a drizzle of cream or a sprinkle of nutmeg.
Pro Tip: Use a sweet variety like butternut or sugar pumpkin for best flavor. Make ahead — the soup thickens and tastes even better the next day.
Roasted Pumpkin & Coconut Twist
Deeper flavor from roasted pumpkin, with creamy coconut milk and a hint of chili.
Ingredients (Serves 6)
- 800 g pumpkin, peeled and cut into large cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chili flakes (optional)
- 400 ml coconut milk (full-fat)
- 1 tsp grated nutmeg
- 1 tsp ground ginger
- 1 tbsp soft brown sugar
- Salt & black pepper to taste
- Fresh cilantro and toasted pumpkin seeds for garnish
Method
Step 1: Preheat oven to 200°C (400°F). Toss pumpkin cubes with olive oil, cumin, chili flakes, salt, and pepper. Spread on a baking tray.
Step 2: Roast for 25–30 minutes until caramelized and tender. Let cool slightly.
Step 3: Blend roasted pumpkin with a splash of water or stock until smooth.
Step 4: Transfer to a pot. Stir in coconut milk, nutmeg, ginger, and brown sugar. Heat gently for 5–8 minutes.
Step 5: Adjust seasoning. Serve hot, garnished with cilantro and toasted pumpkin seeds.
Pro Tip: Roasting intensifies the pumpkin’s natural sweetness. Use light coconut milk for a lighter version. Freezes beautifully!
