Join me to prepare a delicious butternut pumpkin soup with an Asian-inspired twist. Ginger, garlic, and chili add extra flavor to this smooth and creamy soup, so it is the perfect soup for any day of the week. Butternut pumpkin is easy to cut and has a beautiful texture and color. Roasted butternut pumpkin that is simmered with spices, vegetable broth, and coconut milk.Roasting the pumpkin enhances the taste of this aromatic soup, and I highly recommend not skipping this step.

Ingredients For The Butternut Pumpkin Soup

The Pumpkin

Butternut Pumpkin is my favorite for this soup because of its flavour and texture compared with other types of pumpkins.

Coconut Milk

I love the texture of coconut milk in this soup, but oat milk or almond milk will work, too.Feel free simply use your favorite brand.

Coriander, Ginger, Garlic, And Chili

I highly recommend you use only fresh ingredients, not going for overpowdered or jarred garlic and ginger. And to season my soup with salt, pepper, ginger, and chilli for spiciness. Feel free to get creative with your own spice blend, though. Requested to use both the coriander stalks and leaves, as the stalks enhance the flavor.

Vegetable Stock

You can use homemade vegetable stock or store-bought. If you’re not going for vegetarian soup, use chicken stock. You can make your own vegetable stock or use a store-bought one.

How To Make The Butternut Pumpkin Soup In A Few Simple Steps

Roast The Pumpkin First

First of all, wash the pumpkin thoroughly, remove the seeds, and cut it in the shape of cubes. Place the butternut pumpkin cubes on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. In a preheated oven, roast the pumpkin cubes until soft. Peel off the pumpkin cubes’ skin when the pumpkin has cooled down.

Prepare The Other Ingredients

While the pumpkin is in the oven, finely grate the garlic and ginger, chop the chili as well as the coriander stalks and leaves. Heat the olive oil in a large pot. Add the ingredients and seasoning, and saute until they are soft. Now add the pumpkin pieces and mix them well.

Add The Liquid

Add the vegetable stock and the coconut milk until the pumpkin cubes are covered. Stir everything to bring the soup to a completely smooth.

Puree The Soup

Turn the heat off and puree it with a stick blender until a smooth and creamy texture. After it is brought to the boil, then simmer for 5 minutes until the butternut pumpkin is soft. Check if the soup needs more seasoning.

Serve the soup decorated with coriander leaves.

Serve And Enjoy

Serve the soup while still hot with coriander leaves, with a drizzle of coconut milk, fresh herbs, and optional toppings.

You will enjoy my Best Brussels Sprouts Recipe also.

Get Started With Our Delicious Asian Inspired Butternut Pumpkin Soup

Butternut Pumpkin Soup with Coconut Milk is a creamy, dreamy bowl of Fall flavor that’s just what you need when the cooler weather hits. A whole butternut pumpkin roasted until caramelized, then pureed with coconut milk, garlic, ginger, and earthy spices for a velvety smooth soup that’s packed with flavor.

I hope you love my soup, topped with chopped coriander leaves, and it pairs well with some rustic bread.