Why You’ll Love Creamy Coconut and Kumara Soup Recipe

I love this recipe because it’s simple, deeply flavorful, and naturally creamy without relying on dairy. The curry, ginger, and garlic bring warmth, the kumara creates body and sweetness, and the coconut cream ties it all together. It’s an easy weeknight soup that feels restaurant-worthy and reheats beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Soup
1kg golden kumara, peeled and chopped
1 Tbsp oil
1 onion, diced
1 tsp curry powder
4 clove garlic, crushed
2 tsp fresh ginger, grated
1 chicken stock cube
3 cups boiling water
400ml coconut cream (save ¼ cup for topping)
¼ chilli flakes (optional)
2 tsp salt

Toasted pumpkin seeds
¼ cup pumpkin seeds
½ tsp whole cumin seeds

To serve
Crusty bread
Fresh coriander, optional

Directions

1. I heat the oil in a large pot over medium heat and cook the onion for 3–4 minutes until softened.

2. I add the curry powder and sauté briefly until fragrant.

3. I stir in the garlic and ginger and cook for another minute.

4. I add the kumara. I dissolve the chicken stock cube in the boiling water and pour it in, along with the coconut cream (reserving ¼ cup), chilli flakes, and salt.

5. I bring the soup to a boil, then reduce to low-medium heat and simmer for about 20 minutes, until the kumara is tender.

6. While the soup simmers, I toast pumpkin seeds and cumin seeds in a dry pan over medium heat until golden. I season them with salt and add a drop of oil so the salt clings.

7. Once the kumara is soft, I blend the soup until smooth using a stick blender. If using a jug blender, I let it cool slightly first.

8. I taste and adjust seasoning as needed.

9. I serve the soup topped with toasted seeds, a swirl of the reserved coconut cream, and coriander leaves.

Servings and Timing

This recipe serves 6 people.
Prep time is about 10 minutes, cooking time around 30 minutes, totaling roughly 40 minutes.

Variations

• I add a squeeze of lime for brightness.

• I stir in a pinch of smoked paprika for depth.

• I substitute vegetable stock to make it fully vegetarian.

• I swap kumara for pumpkin or butternut squash when I want a different flavor.

• I add chickpeas for extra protein.

Storage/Reheating

I store leftovers in the refrigerator for up to 4 days. The soup thickens as it sits, so I add a splash of water or broth when reheating on the stovetop. It also freezes well for up to 3 months; I thaw and reblend if needed to restore its creamy texture.

FAQs

Can I make this soup vegan?

Yes, I simply use vegetable stock instead of chicken stock.

Can I use light coconut milk?

Yes, but the soup will be less creamy.

Can I roast the kumara first?

Absolutely—roasting deepens the sweetness and adds complexity.

Why is my soup too thick?

I add more boiling water or stock to loosen it.

Can I make it spicier?

Yes, I add more chilli flakes or a fresh chili.

Can I blend only half for texture?

Yes, blending partway creates a chunkier, rustic soup.

Can I use ginger paste?

Yes, though fresh ginger gives the brightest flavor.

What if I don’t have cumin seeds?

I toast the pumpkin seeds alone or add a pinch of ground cumin.

Can I make this ahead?

Yes, it reheats beautifully and is great for meal prep.

What do I serve it with?

I love crusty bread, grilled cheese, or a simple green salad.

Conclusion

I love how this Creamy Coconut and Kumara Soup delivers comfort in its simplest, most satisfying form. It’s warm, nourishing, aromatic, and silky without being heavy. Whether I’m cooking for a weeknight dinner or a cozy weekend meal, this soup always hits the spot.