Go Back
coconut pumpkin soup in two bowls on a white table, topped with cilantro
5 from 1 vote

Indonesian Coconut Pumpkin Soup

The perfect combination, pumpkin pairs with coconut and a squeeze of lime for a delicious fall soup. Serves 4-6.

Course Appetizer, Lunch, Soup
Cuisine Indonesian
Keyword Coconut, indonesian, Lime, Pumpkin, soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Fraîche Nutrition


Roasted Pumpkin:

  • 1 small sugar pumpkin (3-4 lb) (seeded and cut into 1/2" slices (can leave the skin on))
  • 2 tablespoon olive oil
  • 2 tablespoons maple syrup


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion (coarsely chopped)
  • 2 cloves garlic (crushed)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon madras curry powder
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh grated ginger
  • 1 medium tomato (coarsely chopped)
  • 1 L stock (plus extra to thin if needed (chicken or vegetable stock))
  • 2 cans coconut milk (398ml each)
  • 1 cup canned chickpeas (rinsed and drained)
  • juice of 1 lime
  • salt & pepper to taste
  • 3/4 cup chopped fresh cilantro for garnish (optional)


Roasted Pumpkin:

  1. Pre-heat the oven to 350F.  On a cookie sheet lined with parchment paper, arrange the slices of pumpkin evenly.  Drizzle evenly with the olive oil and maple syrup and roast for approximately 40 minutes, until lightly brown and tender throughout.  When cool enough to handle, scrape the flesh off of the pumpkin into a small bowl, discarding the skin.  You should have 1 1/2 -2 cups of cooked pumpkin.


  1. In a large heavy pot, heat the olive oil over medium heat.  Add the onion and cook for 2-3 minutes, until fragrant and transparent. Add the garlic and cook for 1 minute.
  2. Add the spices, ginger and tomato, and cook over medium-low, stirring occasionally, for 5-10 minutes, until the tomato is soft and starts to break down.
  3. Add the stock, roasted pumpkin and coconut milk and simmer for approximately 40 minutes, stirring occasionally.
  4. Using an immersion blender, blend the soup until smooth.  Add more stock to thin it down if desired.
  5. Add the chickpeas, lime and salt and pepper to taste.
  6. Garnish with fresh chopped cilantro if desired and serve.