Dairy Free Pumpkin Soup With Coconut Milk - The Hedgecombers

02/11/2021, 08:33 Dairy Free Pumpkin Soup with Coconut Milk - The Hedgecombers
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Home » Dairy Free Pumpkin Soup with Coconut Milk
1 OCTOBER 2018
DA I RY F R E E P U M P K I N S OU P W I T H C O C ON U T M I L K
Print Recipe
My Dairy free Pumpkin Soup is my foodie highlight of autumn. It’s rich and
creamy from substituting coconut milk for the more traditional dairy cream.
https://hedgecombers.com/dairy-free-pumpkin-soup-with-coconut-milk/ 1/15

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This dairy free pumpkin soup is one of my absolute favourite autumn soups.
So much so that I’ve been keeping a close eye on my allotment. Willing my bright
orange carving pumpkins to ripen enough to get them in the pot!
G ROW I NG P U M P K I N S A N D O T H E R W I N T E R S QUA S H
If you have the room, and hate weeding as much as me, squash plants may be your
perfect garden match.
They spread (a lot!) and their large leaves shade the soil preventing weeds pushing
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up as much as they otherwise would.
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They require no input, other than a quick watering in very dry weather. And you’ll
be rewarded with
Your email a glorious stash of winter squash in late summer/early autumn.
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Many of which can be stored well into the winter.

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DA I RY F R E E P U M P K I N S OU P W I T H C O C ON U T M I L K
Finally the day has arrived, and my freezer will be restocked with these delicious
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blocks of homemade, dairy free pumpkin soup.
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I wonder how long they’ll last this year :)
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This recipe is ever so easy and like so many of my recipes, it doesn’t require much
effort.
The first stage, of roasting the pumpkin flesh, is purely optional.
If you are short on time, or not all that bothered by building layers of flavour in a
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dish. Then follow the ‘quick dairy free pumpkin soup’ in the recipe notes below.
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If however you want to maximise the flavours in every single spoonful, then do take
the time to email
Your pre-roast your pumpkin.
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It brings in another element to the sweet, earthy pumpkin flesh. I find it’s 100%
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worth the extra step.
You can use pretty much any winter squash for this recipe.
I’m using a bright orange carving pumpkin but it would work equally well with a
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butternut squash or something a little more unusual like a Crown Prince or even a
Spaghetti Squash.
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And if you’d like address

Your email more dairy free soup ideas, why not check out my ever growing
Superfood Soups recipes.
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Dairy Free Pumpkin Soup

5 from 8 votes
Prep Time Cook Time Total Time

10 mins 1 hr 15 mins 1 hr 25 mins

This easy dairy free pumpkin soup is a real autumn treat. It's rich and
creamy, earthy and sweet.
Course: Soup
Cuisine: British
Keyword: dairy free pumpkin soup
Servings: 6 people
Calories: 144 kcal
Print
Author: Jane Sarchet
Ingredients
1 large pumpkin
salt and pepper
1 tbsp olive oil
1 litre homemade chicken stock
165 ml canned coconut milk
1 tsp chilli powder (optional)
UK Measurements
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Instructions
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1. Preheat the oven to 180c/350f/gas 4
2. Carefully cut the pumpkin into large wedges. Place on a baking tray and drizzle with olive oil, salt
and pepper.
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3. Roast addressoven for 45 minutes, or until the flesh is soft and charring lightly on the
a preheated
edges.
4. Remove from the oven and when cool enough to handle, use a spoon to scrape the flesh away
from the skin. Place the flesh into a large saucepan as you go.
5. Pour the stock over the pumpkin flesh and DOWNLOAD
bring to a boil. Reduce the heat and let simmer for 10
minutes.
6. Remove from the heat and use a stick blender to blitz the soup into a puree (if you don't have a
stick blender, carefully pour it into a blender jug to blitz. Then go write stick blender on your
Christmas wish list ;) )
7. Add the coconut milk and stir through till well combined.
8. If your soup is looking too thick, boil a kettle and pour in enough boiling water to think it out to
your preferred consistency.
9. Season with salt and pepper. Add a little chilli powder or hot sauce if using and stir well.
10. Taste and adjust seasoning again as required. Serve piping hot with crusty bread on the side.
Recipe Notes
Quick Dairy Free Pumpkin Soup Variation
Rather than pre-roasting your pumpkin, carefully slice the skin away from raw the pumpkin flesh and
cut into regular sized cubes.
Add into the saucepan along with the stock. Bring to a boil, then simmer for 15-20 minutes, or until
the pumpkin flesh is soft and easily falls apart when squished with the back of a spoon.
Continue the recipe at step 6.
Nutrition Facts
Dairy Free Pumpkin Soup
Amount Per Serving
Calories 144 Calories from Fat 81
% Daily Value*
Fat 9g 14%
Saturated Fat 6g 38%
Cholesterol 0mg 0%
Sodium 14mg 1%
Potassium 851mg 24%
Carbohydrates 16g 5%
Fiber 1g 4%
Sugar 7g 8%
Protein 2g 4%
Vitamin A 19430IU 389%

Vitamin C 21.2mg 26%
Calcium 52mg 5%
Iron 2.3mg 13%
* Percent Daily Values are based on a 2000
calorie diet.
FILED UNDER: ALL RECIPES, AUTUMN RECIPES, COUNTRY COOKING, DAIRY FREE RECIPES,
FRUGAL RECIPES, FRUIT & VEG, GLUTEN FREE, GROW YOUR OWN, PACKED LUNCH IDEAS,
PALEO/WHOLE30 RECIPES, SOUP RECIPES, THE KITCHEN, VEGETARIAN RECIPES

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COMMENTS
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Lauren Vavala @ DeliciousLittleBites says

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1 October 2018 at 12:29 pm
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This sounds simply delicious! I am a sucker for anything coconut and

pumpkin! A must try!
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Jane Sarchet says
12 October 2018 at 7:59 am
I know right! A match made in heaven :D
Janie x
Reply
Claudia Lamascolo says
oh what a colorful beautiful soup to serve at thanksgiving I love this

especially with the seeds in it!
Reply
Jane Sarchet says

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Thank you Claudia, and yes it’d make a perfect Thanksgiving starter :)
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Janie x name
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Daniela says
I can’t do dairy, so I really appreciate that you came up with a dairy-free

version of pumpkin soup. And I agree with you a 100%: roasting your
pumpkins before making the soup does make a difference. Great recipe!
Reply
Jane Sarchet says
My pleasure Daniela, do let me know what you think if you get a chance
to make it!
Janie x
Reply
Demeter says

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Such a great tip about roasting the pumpkin, thank you. Looks like a must
have fallfirst
Your soup!
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Jane Sarchet says
My pleasure Demeter!
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Linda says
I’m drooling over this soup! I’m dairy-free and love that this soup can be
made with coconut milk. And growing your own pumpkins sound amazing. I
don’t think it will work too well in Florida but now is the time we plant all
our veggies so I might just find a spot and give it a whirl! Thanks for adding
another soup to my repertoire.
Reply
Jane Sarchet says
My pleasure Linda! I do hope you manage to grow some :)
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kim says
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I love pumpkin in every form and soup sounds fabulous! I can’t wait to try
this recipe with simple ingredients to really let the flavors shine!
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Jane Sarchet says
Me too Kim, I just love them! I hope you and your family love the soup :)
Janie x
Reply
Judie Adey says
I was looking for a dairy-free recipe that I could adapt for a lovely butternut
squash that I got a couple of weeks ago and this was perfect!! I fixed the
butternut squash as described for the pumpkin, used a box of veggie broth,
the chili powder, salt and pepper, just as in the recipe, as well as the cooking
times. However, I also sauteed 2 diced onions and 2 chopped apples
beforehand to add to the soup. After I had cooked the squash in the broth, I
added about 2/3 of the apple+onion mix and zapped the mixture with the
immersion blender. Then I added the coconut milk, stirred it in, and then the
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rest of the apple+onion mixture so there are some pieces in the end
product. It turned out to be delicious!! I wanted to offer this as a yummy
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modification in case anyone is looking for some variety.
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Jane Sarchet says
Wonderful, thanks so much Julie :)
Janie x
Reply
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Living the real-food dream on a

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02/11/2021, 08:33 Dairy Free Pumpkin Soup with Coconut Milk - The Hedgecombers

GET MY FREE ONE POT CAMPING COOKBOOK!

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Home » Dairy Free Pumpkin Soup with Coconut Milk

Get my FREE One Pot Camping Cookbook!

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Many of which can be stored well into the winter.

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The first stage, of roasting the pumpkin flesh, is purely optional.

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worth the extra step.

And if you’d like address