Name: Creamy Pumpkin Soup with Coconut & Chili Oil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups pumpkin puree (fresh or canned, choose a smooth variety for the best texture); 1 can coconut milk (full-fat for richness); 1 cup vegetable broth (adds a savory base); 1 tablespoon olive oil (for sautéing); 1 onion (diced, for sweetness and depth); 2 cloves garlic (minced, essential aromatic flavor); 1 teaspoon ground ginger (gives a warm, zesty note); 1 teaspoon ground cumin (adds earthiness); 0.5 teaspoon chili flakes (adjust to taste, for subtle heat); to taste salt (balances all flavors); to taste pepper (adds a mild bite); to drizzle chili oil (for drizzling, enhances spice and presentation); for garnish fresh cilantro (brightens the dish with herbaceous freshness)

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Pumpkin season is upon us, and there’s nothing quite like a warm, velvety bowl of soup to cozy up your evenings. This Creamy Pumpkin Soup with Coconut & Chili Oil is a vibrant twist on classic pumpkin soup, marrying the tropical creaminess of coconut milk with a tantalizing drizzle of chili oil. The rich pumpkin puree blends perfectly with fragrant spices like ginger and cumin, while the chili flakes add a subtle heat that warms you from the inside out. Whether you’re serving it as a comforting weeknight dinner or a stunning starter for your next gathering, this recipe is sure to become a staple in your kitchen.

Why It Deserves a Spot

This Creamy Pumpkin Soup with Coconut & Chili Oil is more than just a bowl of comfort—it’s a celebration of flavors and textures that come together effortlessly. The coconut milk enriches the soup, giving it a luscious mouthfeel without overpowering the natural sweetness of the pumpkin. The chili oil drizzle adds an exciting spicy kick that contrasts beautifully with the creaminess, making every spoonful a delightful experience. Plus, it’s a simple recipe that doesn’t require any complicated ingredients or techniques, making it perfect for both beginners and seasoned cooks alike. If you love recipes like the Pumpkin Coconut Soup, you’ll find this version equally irresistible but with an added depth of flavor thanks to the warming spices and chili oil.

Ingredients at a Glance

2 cups pumpkin puree – fresh or canned, choose a smooth variety for the best texture
1 can coconut milk – full-fat for richness
1 cup vegetable broth – adds a savory base
1 tablespoon olive oil – for sautéing
1 onion, diced – for sweetness and depth
2 cloves garlic, minced – essential aromatic flavor
1 teaspoon ground ginger – gives a warm, zesty note
1 teaspoon ground cumin – adds earthiness
1/2 teaspoon chili flakes (adjust to taste) – for subtle heat
Salt to taste – balances all flavors
Pepper to taste – adds a mild bite
Chili oil for drizzling – enhances spice and presentation
Fresh cilantro for garnish – brightens the dish with herbaceous freshness

Equipment & Tools

Large pot or Dutch oven – to cook the soup evenly
Wooden spoon or silicone spatula – for stirring
Blender or immersion blender – to puree the soup until silky smooth
Chef’s knife – for chopping onions and garlic
Cutting board – a safe surface to prep ingredients
Measuring spoons and cups – to ensure accurate seasoning and consistency
Serving bowls – perfect for showcasing the vibrant color and chili oil drizzle

How to Prepare Creamy Pumpkin Soup with Coconut & Chili Oil

Step 1: Sauté the Aromatics

Heat the olive oil in your large pot over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes. Then, stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.

Step 2: Spice It Up

Add the ground ginger, ground cumin, and chili flakes to the onion and garlic mixture. Stir constantly for about a minute to toast the spices and release their flavors, creating a warm and inviting base for the soup.

Step 3: Add Pumpkin and Liquids

Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir to combine everything thoroughly, ensuring the pumpkin is fully incorporated into the creamy coconut base.

Step 4: Simmer and Season

Bring the mixture to a gentle simmer over medium-low heat. Let it cook for about 15 minutes to allow the flavors to meld together beautifully. Season with salt and pepper to your liking.

Step 5: Blend Until Smooth

Using an immersion blender, puree the soup directly in the pot until it’s luxuriously smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.

Step 6: Serve with a Kick

Ladle the hot soup into serving bowls. Drizzle generously with chili oil and sprinkle fresh cilantro on top for a burst of color and freshness. For a little extra flair, pair this soup with crusty bread or a side salad.

If you’re intrigued by other pumpkin-inspired dishes, be sure to check out the Pumpkin Sage Gnocchi Soup for a comforting pasta twist or the Maple Chili Roasted Butternut Bowls for a hearty roasted vegetable option.

Holiday-Friendly Variations

Add Creamy Cashew Swirl: For extra creaminess, swirl in soaked and blended cashews after blending the soup.
Roasted Pumpkin Base: Use roasted pumpkin chunks instead of canned puree for a smoky depth.
Spice it Up: Add a dash of smoked paprika or chipotle powder for a smoky, spicy twist.
Protein Boost: Stir in cooked chickpeas or lentils to make the soup heartier.
Herb Garnish: Swap cilantro for fresh thyme or parsley to change the herbal profile.

Behind the Recipe

This recipe draws inspiration from traditional pumpkin soups, reinvented with tropical and spicy elements that elevate the humble pumpkin. The use of coconut milk not only adds richness but complements the natural sweetness of the pumpkin. Spices like cumin and ginger bring warmth, while the chili flakes and chili oil introduce a gentle heat that lingers pleasantly. This soup is a perfect example of how simple ingredients can be transformed into a dish that feels special and indulgent.

Shelf Life & Storage

This Creamy Pumpkin Soup with Coconut & Chili Oil keeps well in the refrigerator for up to 4 days when stored in an airtight container. For longer storage, freeze the soup in portions for up to 3 months. When reheating, do so gently on the stovetop or in the microwave, stirring occasionally to maintain its creamy texture. Avoid freezing the chili oil drizzle; instead, add it fresh when serving to preserve its flavor and vibrancy.

Common Qs About Creamy Pumpkin Soup with Coconut & Chili Oil

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasting and pureeing fresh pumpkin will give your soup a slightly different texture and a deeper, roasted flavor. Just be sure to cook the pumpkin until soft before blending.

Is this soup spicy?

The spice level is mild to moderate, thanks to the chili flakes and chili oil. You can adjust the amount of chili flakes to suit your heat preference or omit them for a milder flavor.

Can I substitute coconut milk with another dairy or non-dairy milk?

You can use other creamy alternatives like almond milk or oat milk, but coconut milk gives the soup its signature richness and subtle sweetness that pairs well with the pumpkin and spices.

What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic naan, or a fresh green salad. For a more filling meal, consider adding a side of roasted vegetables or a grain bowl like quinoa or couscous.

Weekend Projects

Pumpkin Sage Gnocchi Soup – Dive into a cozy, pasta-packed soup that’s perfect for chilly days.
Pumpkin Coconut Soup – Explore another version of pumpkin and coconut pairing with a slightly different spice profile.
Maple Chili Roasted Butternut Bowls – Try this hearty and colorful bowl recipe that balances sweet, spicy, and savory flavors.

Time to Try It

Now that you have everything you need, it’s time to bring this Creamy Pumpkin Soup with Coconut & Chili Oil to life in your kitchen. The balance of sweet pumpkin, creamy coconut, warming spices, and a spicy chili finish makes this soup an unforgettable treat. It’s perfect for warming up after a crisp autumn day or impressing guests at your next dinner party. Don’t forget to garnish with fresh cilantro and a generous drizzle of chili oil for that perfect finishing touch. Enjoy every spoonful of this luscious, comforting soup!

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