Pumpkin soup with coconut milk

by Bartuğ

Pumpkins look great as decoration – but better on our plates. 🎃 Here is a delicious, creamy pumpkin soup.

When the days get colder outside, soup is the best warming, right? With little effort you can cook a delicious, warming pumpkin soup for the whole family in no time at all. To do this, simply double the recipe – it fits in the mixing bowl without any problems (except in the TM31).

Here’s the recipe:

Pumpkin soup with coconut milk

Serves: 3 Prep Time: Cooking Time:
Nutrition facts: 1.023 calories 66 grams fat
Rating: 5.0/5
( 2 voted )


  • 400g pumpkin, cleaned, in pieces (e.g. Hokkaido)
  • 300g carrots, peeled
  • 1 clove of garlic
  • 1 onion, halved
  • 1 pc. ginger, the size of a walnut, peeled
  • 1 tbsp butter
  • ½ liter of vegetable stock
  • 250g coconut milk
  • 15g lemon juice
  • ¼ teaspoon salt
  • 1 pinch of pepper
  • ½ tsp chili powder, optional
  • Pumpkin seeds, roasted, for sprinkling, optional


Put the onion, garlic and ginger in the mixing bowl and chop 5 seconds/speed 5.

Add the butter to the mixing bowl and melt 3 minutes/120°C/speed 1.

Add pumpkin meat and carrots and chop 10 seconds/speed 5.

Add the vegetable stock, coconut milk, lemon juice, salt, chilli and pepper and cook for 20 minutes/100°C/speed 2. After cooking, puree 10 seconds/speed 5-9 gradually increasing and taste it.

Spread the soup on the soup plates, sprinkle with roasted pumpkin seeds and serve.

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