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3-Ingredient Blender Pumpkin Soup
Golden, silky and ready in 15 minutes
EASY MEALS FOR ELDERLY PARENTSRECIPES
6/8/20262 min read
Three ingredients. Fifteen minutes. A bowl of the most beautiful golden soup you have ever tasted.
This blender pumpkin soup uses roasted pumpkin, stock and coconut milk to produce something silky smooth, naturally sweet and deeply comforting. The roasted pumpkin gives a depth of flavour that raw pumpkin simply cannot match - and the coconut milk adds a creaminess that is absolutely beautiful.
Simple enough for the busiest day. Special enough to feel like something made with love.
Why This Recipe Works
Completely smooth - silky and easy to swallow with no lumps at all
Exceptionally nutritious - pumpkin is rich in vitamin A, potassium and antioxidants
Naturally sweet - roasting caramelises the pumpkin's natural sugars
Dairy free - coconut milk makes this suitable for those with dairy sensitivities
Freezes perfectly - up to 3 months
Warming and comforting - particularly appealing on cold days or when appetite is low
Recipe Details
Serves: 4–6 Prep time: 5 minutes Cook time: 10 minutes (using pre-roasted pumpkin) Freeze: Up to 3 months
Ingredients
800g roasted pumpkin (roast ahead: cube pumpkin, toss in olive oil, roast at 200°C for 25–30 minutes until golden and soft)
2 cups good quality vegetable or chicken stock
400ml coconut milk or cream
Salt and pepper to taste
Pinch of nutmeg
Optional: 1 tsp ground cumin or coriander for extra warmth
Method
Step 1 - Combine Place roasted pumpkin and stock in a saucepan over medium heat. Warm through for 5 minutes.
Step 2 - Blend Use a stick blender to blend until completely smooth. Add coconut milk and blend again.
Step 3 - Season and serve Season generously with salt, pepper and nutmeg. Warm gently - do not boil. Serve immediately.
Freezing Instructions
Freeze without coconut milk for best results. Add when reheating.
Cool completely
Portion into containers
Label and freeze up to 3 months
Always ensure food is piping hot all the way through before serving.
Kim's Tips
💕 Roast the pumpkin ahead - roasting takes 30 minutes but can be done days ahead and refrigerated. Once the pumpkin is roasted the soup takes 10 minutes.
💕 Butternut pumpkin is best - sweeter and creamier than other varieties.
💕 Batch roast - roast a whole pumpkin at once. Use some for soup and the rest for other recipes.
What You'll Need
A stick blender and a good roasting tray. I've linked both on my Amazon storefront.
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Golden, silky and beautiful — I'd love to hear if you tried it! Leave a comment below or come and find me on Instagram. You're not doing this alone. 💕