Roasted Pumpkin & Coconut Soup

Sweet, gently spiced, autumny and smooth. This pumpkin soup is the perfect meal for those cold autumn days.

Pumpkin Soup

Without pumpkin soup, there is no autumn. That's how much we love this soup. I mean, we love all soups equally, but this a tiny bit more.

There's tones of pumpkin soup recipes out there and it's one of those dishes that really comes down to personal taste, which is why I wanted to share our recipe as well. You never know, maybe you like this the best.

Soups in general bring about this warm, cozy feeling that is very much needed as soon as the days turn shorter, colder and darker. Mirka isn't a huge fan of the cold, or winter in general, but talk to her about soup and her face will shine bright. Again, it's a certain comfort they bring, this smooth, velouté feeling, the ease with which they are eaten, their smells, their colours.

This version of ours, may take a little while longer to make but trust me, it's totally worth it.

Spiced, roasted pumpkin and coconut soup

Slightly sweet, smooth and spiced.

Prep Time - 15 minutes Cooking time - 60 minutes Total Time - 75 minutes

Servings 4-6

Course Lunch, Dinner Cuisine Vegan, Mediterranean Does it last? 3 days in the fridge


  • 1 whole large pumpkin or 2 smaller - I recommend Butternut or Queensland Blue

  • 1 large white onion roughly chopped

  • 3 cloves garlic

  • 1 tablespoon paprika powder

  • 1 teaspoon cumin powder

  • 1/2 teaspoon dried coriander powder

  • 1/2 teaspoon cinnamon powder

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon cayenne pepper or chilli powder

  • 1/4 teaspoon nutmeg - grated

  • 1 stock cube

  • 500ml water - boiled

  • 200ml Olive oil

  • 1 can full fat coconut milk

  • salt and pepper to taste

  • roasted pumpkin seeds (optional)


  1. Preheat oven to 190*C and line a large baking tray with parchment paper.

  2. Cut the pumpkin in half and remove the seeds and pulp strings with a spoon. You can keep the seeds, wash and dry them well and roast them at a later time.

  3. I prefer to peel the pumpkin especially when using a Queensland Blue, however you can opt to leave the skin on if using a butternut.

  4. Cut the pumpkin up into small-medium sized chunks so it roasts faster.

  5. Place pumpkin chunks into a large mixing bowl, add the olive oil, onion garlic and all of the spices. Mix well until all pieces are covered.

  6. Pour the chunks, together with any oil mixture that is left in the bowl, on to the baking tray and spread out as much as possible.

  7. Bake for roughly 40 minutes or until slightly brown and soft.

  8. Remove from oven and pour into a large pot on medium low heat, add the water and stock cube and using a hand blender blitz until smooth.

  9. Once completely smooth, add coconut milk and salt and pepper to taste. Mix and adjust as needed.

  10. You have the option to run it through a fine mesh sieve before serving, to get a completely smooth soup, with an amazing velouté feel to it.

  11. Serve hot with roasted pumpkin seeds or croutons

Did you make this soup?

Tag us on Instagram @anasaisbreath and send us your photos & feedback!

Love & Joy,