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.
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!
Growing Pumpkins and Other Winter Squash
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 up as much as they otherwise would. They require no input, other than a quick watering in very dry weather. And you’ll be rewarded with a glorious stash of winter squash in late summer/early autumn. Many of which can be stored well into the winter.
Dairy Free Pumpkin Soup with Coconut Milk
Finally the day has arrived, and my freezer will be restocked with these delicious blocks of homemade, dairy free pumpkin soup. I wonder how long they’ll last this year :)
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 dish. Then follow the ‘quick dairy free pumpkin soup’ in the recipe notes below.
If however you want to maximise the flavours in every single spoonful, then do take the time to pre-roast your pumpkin. It brings in another element to the sweet, earthy pumpkin flesh. I find it’s 100% 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 butternut squash or something a little more unusual like a Crown Prince or even a Spaghetti Squash.
If you’d like more dairy free soup ideas, why not check out my ever growing Superfood Soups recipes.
This easy dairy free pumpkin soup is a real autumn treat. It's rich and creamy, earthy and sweet.
- 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)
Preheat the oven to 180c/350f/gas 4
Carefully cut the pumpkin into large wedges. Place on a baking tray and drizzle with olive oil, salt and pepper.
Roast in a preheated oven for 45 minutes, or until the flesh is soft and charring lightly on the edges.
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.
Pour the stock over the pumpkin flesh and bring to a boil. Reduce the heat and let simmer for 10 minutes.
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 ;) )
Add the coconut milk and stir through till well combined.
If your soup is looking too thick, boil a kettle and pour in enough boiling water to think it out to your preferred consistency.
Season with salt and pepper. Add a little chilli powder or hot sauce if using and stir well.
Taste and adjust seasoning again as required. Serve piping hot with crusty bread on the side.
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.