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    Home » Soup Recipes

    Simple Asian Roasted Pumpkin And Coconut Soup

    Published: Dec 5, 2021 · Modified: Jan 27, 2023 by Chef Tripti · This post may contain affiliate links

    Since I have lived in London (a decade and a half), I have worked for some of the best Japanese and Pan-Asian restaurants. One thing I loved about these jobs was walking into the kitchen every morning and being greeted by a cacophony of smells from various sauces and curry pastes cooking away and the air fragrant with herbs and spices. This roast pumpkin soup is a reminder of the flavours and smells of those times in the kitchens. It was one of my most requested soups, and as I take you through it, you will see that it is so easy to make.

    A bowl of roast pumpkin soup garnished with a seed mix. 
    Roast Pumpkin Soup
    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top Tips
    • FAQ
    • Related Recipes
    • 📖 Recipe
    • Food Safety

    This soup is infused with the flavours of Asia. Lemongrass, sweet coconut milk and ginger make this soup so delicious. A kick is provided with red chilli. Great-tasting recipes don't have to include loads of ingredients. As my first boss used to say to me, Tripti, always remember K.I.S.S. - Keep It Simple Stupid!

    Want more pumpkin recipes? Well, try my pumpkin Meloni.

    I posted it as a way to use Halloween pumpkins usefully, but you can use any pumpkin to make it.

    Right, let's cook!

    Ingredients

    Prepared ingredients for pumpkin and coconut soup in small glass dishes. Annotated.
    • Pumpkin
    • Red onion
    • Garlic
    • Ginger
    • Coconut milk
    • Vegetable stock
    • Olive oil
    • Chilli
    • Lemon grass
    • Bay leaf
    • Peppercorns
    • Sea salt

    See the recipe card for quantities.

    Instructions

    To begin, prepare your ingredients:

    • Peel and roughly chop the onions, garlic and ginger.
    • Cut the pumpkin, remove the seeds (no need to peel the skin) and cut it into even slices, not too thick or thin (see the video). This is so they cook evenly.
    • Remove the outer leaves of the lemongrass and set aside. Finely chop the softer inside part.
    • Cut one whole red chilli into large dice, retaining the seeds.

    Large saucepan containing roughly chopped onion, garlic and ginger for pumpkin and coconut soup.

    Heat the oil in a large pot over medium-high heat. Add the bay leaf and peppercorns. Then add the onions and garlic and sauté until the onions soften.

    Large saucepan containing roughly chopped onion, garlic and ginger with pumpkin chunks added.

    Next, add the pumpkin slices and cook until they start caramelising (this means they will be a bit charred and look roasted).

    A large pot containing cooking chopped onion, garlic, ginger and pumpkin, with chopped red chilli and lemongrass added.

    Add the lemon grass and chilli and sauté for another 5 minutes.

    Pouring vegetable stock from a beaker into a large pot containing ingredients for pumpkin and coconut soup.

    Add the outer leaves of the lemon grass and pour in the vegetable stock and bring to a boil.

    Skim the froth from the top and simmer for 15 to 20 minutes until the pumpkin is soft.

    While the soup is cooking, wash the pumpkin seeds. Mix the seeds with a small amount of oil, paprika, or any spice of your choice, and roast in a pan or oven for the garnish.

    Pouring pureed pumpkin soup from a blender cup into a large pot.

    Cool down and remove the outer leaves of lemon grass and discard.

    Remove the bay leaves and discard them.

    Puree the soup in a blender.

    Pouring coconut milk from a glass dish into a pot containing pureed pumpkin soup.

    Bring the puree back to the pot and heat it; add coconut milk and mix.

    Two bowls of spiced pumpkin and coconut soup

    Serve hot, garnished with roasted pumpkin seeds and thinly sliced chillies without seeds.

    Substitutions

    You can use dried lemon grass to flavour the soup; however, the flavour will alter; fresh is best. Frozen lemongrass works just as well.

    Variations

    For this roast pumpkin soup, I have used Musquee de Provance pumpkin. It is a heritage pumpkin variety. They are sweet and perfect for soups. If you do not have access to this pumpkin variety, I recommend crown prince pumpkin. Failing this, you can use any pumpkin that you can buy. Since each pumpkin is different, it will impart its level of sweetness and flavour. You can also use the Halloween pumpkin. I have tried this recipe with them, and it's just as good.

    Storage

    This soup can be made in bulk and frozen. As always, the best practice is to defrost overnight in the fridge and bring it to a boil before consuming.

    Top Tips

    Make your vegetable stock by following my guide in the soups category.

    FAQ

    What does sauté mean in cooking?

    This culinary term often appears in recipes. It is the process of cooking ingredients in relatively small amounts of oil or fat over medium to high heat. The French word sauté means "jumped up" and refers to tossing the ingredients in the pan. Ingredients are usually cut into small pieces to increase the surface area and facilitate fast cooking.

    Related Recipes

    Here are some more delicious soup ideas:

    • Celeriac Soup With a Preserved Lemon & Parsley Salsa
    • Easy One Pot Curried Parsnip Soup
    • The Best Sheet Pan Carrot and Red Pepper Soup
    • Mulligatawny, Easy One Pot Lentil And Apple Soup

    📖 Recipe

    A bowl of roast pumpkin soup garnished with a seed mix

    Asian Style Roasted Pumpkin and Coconut Soup

    Chef Tripti
    Roast pumpkin soup with Asian flavours: Coconut milk, lemongrass and ginger.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course, Soup
    Cuisine Pan Asian
    Servings 4 people
    Calories 363 kcal

    Equipment

    • Digital scales
    • Food processor or blender

    Ingredients
     
     

    • 1 kg Musquee de Provance or Halloween Pumpkin
    • 200 g Red onions
    • 20 g Garlic
    • 20 g Ginger
    • 2 sticks Lemongrass
    • 1 l Vegetable stock
    • 2 nos Red chilli
    • 1 nos Bay leaf
    • 10 nos Peppercorns
    • 400 ml Coconut milk
    • 10 g Olive oil
    • 5 g Roasted pumpkin seeds optional
    • 1 tablespoon Salt

    Instructions
     

    • Peel and roughly chop the onions, garlic and ginger.
    • Wash the pumpkin, cut it in half and remove the seeds. Slice the pumpkin into even slices (the skin can stay on), not too thick or thin (see the video) This is to promote even cooking.
    • Remove the outer leaves of the lemongrass and set aside. Finely chop the softer inside part.
    • Cut one whole red chilli into large dices, retaining the seeds. Save the other chilli for garnish.
    • Heat the oil in a large pot over a medium high heat. Add the bay leaf and peppercorns.
    • Add the onions and garlic and sauté until the onions are soft.
    • Add the pumpkin slices and cook until they start to caramelise (this means that they will be a bit charred and look roasted)
    • Add the lemongrass and chilli. Sauté for another 5 minutes.
    • Add the outer leaves of the lemon grass and pour in the vegetable stock. Season with salt, cover and bring to a boil.
    • While the soup is cooking, wash the pumpkin seeds. Mix the seeds with a small amount of oil, paprika, or any spice of your choice, and roast in a pan or oven for the garnish.
    • Skim the foam from the top and simmer for 20 minutesminutes, until the pumpkin is soft.
    • Let the soup cool down and remove the outer leaves of lemon grass and discard.
    • Remove the bay leaves and discard them.
    • Puree the soup in a blender.
    • Bring the puree back to the pot and heat it. Add coconut milk and mix.
    • Serve hot, garnished with roasted pumpkin seeds and thinly sliced chillies without seeds.

    Nutrition

    Calories: 363kcal (18%)Carbohydrates: 39g (13%)Protein: 6g (12%)Fat: 24g (37%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1022mg (44%)Potassium: 1339mg (38%)Fiber: 5g (21%)Sugar: 11g (12%)Vitamin A: 4166IU (83%)Vitamin C: 70mg (85%)Calcium: 118mg (12%)Iron: 6mg (33%)
    Keyword healthy, plantbased, vegan
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are a top priority, and from the beginning of training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

    More Soup Recipes

    • Easy One-Pot Miso Tahini Noodle Soup With Wild Greens
    • The Best Vegan Gravy Recipe
    • How To Make Vegetable Stock Like A Chef
    • Dairy Free Cauliflower Soup With a Basil Pesto Garnish

    Reader Interactions

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    1. Antara

      November 12, 2022 at 2:51 am

      made this tonight! and it was AMAZING!! so good for this chilly weather, so warming and filling 🙂

      Reply
      • Chef Tripti

        November 17, 2022 at 8:31 pm

        thank you very much!

        Reply
    2. John Li

      November 13, 2022 at 5:54 am

      5 stars
      Flavor was sublime! Really enjoyed it 🙂

      Reply
      • Chef Tripti

        November 17, 2022 at 8:31 pm

        thank you very much!

        Reply

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

    More about me →

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