As the weather shifts, there is more and more trend of people looking for comforting and creamy soups that are both healthy and dairy-free. This Pumpkin and Potato Soup with Coconut Milk is the perfect choice. It’s a delightful alternative to the traditional pumpkin soup recipes, offering a rich and velvety texture without the need for cream.

If you are wondering whether coconut milk can be used in soup instead of cream, absolutely! Coconut milk also adds a subtle sweetness, making the soup even more flavourful and creamy.

Coconut milk changes the taste of soup in a delightful way which complements the earthy flavours of pumpkin and potato without overpowering them. I must say though, a good quality organic coconut milk makes a huge difference unless you have access to fresh coconut to make your own.

Is it OK to boil coconut milk in soup? Yes, boiling coconut milk is safe and helps to blend the flavours, creating a harmonious and thick soup with a rich and satisfying consistency.

Print Pin

No ratings yet

Creamy Pumpkin and Potato Soup with Coconut Milk

Ingredients

1 kg pumpkin
1 potato approximate 200 gm
1 large onion
2 large garlic cloves
2 tbsp oil
4 ¼ cups vegetable broth 1 litre
1 sprig of rosemary Note 2
125 ml coconut milk
2 tbsp pepitas roasted optional
Fine sea salt and black pepper

Instructions

Preheat oven at 200C.
Halve the pumpkin and remove the seeds. If using anything else but Hokkaido, peel the pumpkin as well. Slice it thickly and cut the slices into cubes.
Peel and cube the potato. Chop the onion into quarters.
Spread the garlic cloves, pumpkin, and potato cubes on an oven tray. Sprinkle the rosemary a drizzle olive oil and bake for 20-30 minutes or until the veggies are fork tender.
Blend the vegetable stock and roasted vegetables along with rosemary sprig in a blender. And pour the blended soup into a saucepan. You can use an immersion blender to puree the roasted veggies and vegetable stock mixture (Note 4).
Add coconut milk reserving a bit for garnish swirl. Simmer the soup gently until the soup starts to boil (3-5 minutes)
In the meantime, roast the pepitas with a teaspoon of oil, oregano and a pinch of salt and pepper.
Adjust the taste with salt and pepper. Serve the soup topped with a coconut milk swirl or roasted pepitas and herb croutons.

Notes

Varieties like butternut or Queensland blue, which have firmer flesh, are ideal as softer pumpkins can make the soup watery. Kent aka Jap doesn’t need to be peeled, all other varieties do.
Use 1 teaspoon of dried rosemary if you don’t have fresh herbs.
If your pumpkin soup tastes bland, the likely culprit is a lack of seasoning. Adding a pinch of salt can make a world of difference by enhancing the natural flavours of the ingredients. To bring out a warm, spicy depth in your soup, don’t skimp on the spices thyme, cumin, ginger and cinnamon are all crucial. The right choice of pumpkin is also key to a flavourful, rich soup.