Autumn Comfort Food🇨🇭
Creamy Pumpkin Coconut Soup in Sourdough
A silky pumpkin coconut soup served inside a crispy sourdough bread bowl. Creamy, warming and packed with autumn flavours – the ultimate cozy comfort food for chilly days.
- Prep time
- 15
- Cook time
- 30
- Difficulty
- Easy
- Servings
- 2
Nothing says autumn quite like a warm bowl of creamy pumpkin soup. This version combines sweet Hokkaido pumpkin with coconut milk, garlic, onion and warming spices for an incredibly silky and comforting soup.
And the best part? Instead of a regular bowl, we serve it inside a crispy sourdough loaf. Tear off pieces of bread as you eat and dip them straight into the creamy soup. Cozy autumn food doesn't get much better than this. 🎃🍂
Ingredients
- 600 g Hokkaido pumpkin
- 1 medium onion
- 2 garlic cloves
- 1 tbsp olive oil
- 400 ml coconut milk
- 400 ml vegetable stock
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chilli flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 small round sourdough loaves (For serving)
- 2 tbsp pumpkin seeds (For serving)
- 2 tbsp fresh parsley, chopped (For serving)
- Coconut milk, for drizzling (For serving)
- Freshly ground black pepper (For serving)
Instructions
- 1
Prepare the pumpkin
Wash the Hokkaido pumpkin, remove the seeds and cut it into small cubes. Finely chop the onion and garlic.
- 2
Build the flavour
Heat the olive oil in a large pot. Add the onion and cook until soft and translucent. Add the garlic and cook for another minute.
- 3
Add the pumpkin
Add the pumpkin cubes, cumin, smoked paprika, chilli flakes, salt and black pepper. Stir everything together and cook for 2–3 minutes.
- 4
Simmer
Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for about 15–20 minutes, or until the pumpkin is completely soft.
- 5
Make it creamy
Add the coconut milk and blend the soup until completely smooth and velvety. Taste and adjust the seasoning if needed.
- 6
Make the sourdough bowls
Slice the top off each sourdough loaf and carefully hollow out the centre, leaving a thick layer of bread around the sides and bottom. Keep the bread you remove for dipping.
- 7
Fill the bread bowls
Place each sourdough bowl on a plate and carefully ladle the hot pumpkin coconut soup inside.
- 8
Add the toppings
Finish with a swirl of coconut milk, roasted pumpkin seeds, fresh parsley and freshly ground black pepper. Serve immediately while the bread is still crisp.
Carla's Tip
Toast the hollowed sourdough bowls in the oven at 180°C for about 8–10 minutes before adding the soup. This makes the inside slightly crisp and helps prevent the bread from becoming soggy too quickly. And don't throw away the bread you removed – toast it and use it for dipping! ❤️
Why you'll love it
- Creamy, warming and full of autumn flavour 🎃
- Naturally dairy-free
- Easy to make with simple ingredients
- The sourdough bread bowl makes the whole thing edible 🤤
Want more healthy breakfast inspiration? 🌿
Get Carla's FREE 7-Day Healthy Breakfast Guide.
Get the FREE Guide