This pumpkin and beetroot soup needs one pot and very little hands-on time, so it works for busy weeknight dinners or as a starter for guests.
Butternut squash and beets simmer in vegetable stock while you get on with other things, then get blended with coconut milk and a little nutmeg until completely smooth. The result is a delicious, earthy, and wholesome soup.
The beetroots introduce some wonderful sweetness while the coconut makes the soup SOOO creamy!
I like to make this soup when I am pressed for time or when I want something warm that doesn't need much attention.
Once everything is chopped and in the pot, it simmers on its own, so I can help with homework, fold laundry, or get the rest of dinner ready. I usually make a full batch and keep the leftovers in the fridge for lunches during the week.
Ingredients
Pumpkin: I use butternut squash, which blends up smooth and slightly sweet. Hokkaido works too, and you don't need to peel it.
Beetroot: Use raw beetroot and dice it smaller than the pumpkin so both are ready at the same time.
Full-fat canned coconut milk: This makes the soup creamy. Shake the can well before opening.
Vegetable stock: Use any stock you like. Since some are saltier than others, taste the soup before adding extra salt.
Nutmeg: Just a little brings out the sweetness of the pumpkin and balances the earthy beetroot.
Onion, garlic, oil, salt and pepper.
how to make pumpkin and beetroot soup
- Start by frying the onion until soft and translucent. Add garlic and fry it for a minute until fragrant.
- Add the pumpkin, beetroot, stock, salt, and pepper. Bring to a boil, then cover, reduce the heat, and simmer for 20 to 25 minutes.
- Cook until the beetroot and pumpkin are soft, then stir in the coconut milk and nutmeg.
- Blend until smooth, then adjust the consistency if preferred. Taste and adjust the salt and pepper, garnish, then serve.
Can I use frozen pumpkin?
Yes. Frozen pumpkin or butternut squash cubes work well and save you the peeling and chopping. Since they're usually blanched before freezing, they cook faster than fresh.
Simmer the beetroot in the stock for 15 minutes first, then add the frozen cubes straight from the freezer and cook for another 10 to 12 minutes.
Can I use pumpkin purEe?
Yes. Use 400 g (about 14 oz) of plain canned pumpkin puree. Just make sure the label says 100% pumpkin, not pumpkin pie filling, which is sweetened and spiced.
Because the purée is already cooked, you will need to simmer the beetroot alone for 20 to 25 minutes until tender, then stir in the purée and simmer for 5 minutes before adding the coconut milk.
Purée is thicker than fresh pumpkin, so you may need a little extra stock if you prefer your soup thinner.
storage
Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. If the soup separates after thawing, whisk it as you reheat.
more Pumpkin and beetroot recipes
Enjoy making this recipe! Be sure to give it a review ⭐ below, or follow me for more tasty recipes on Instagram, Pinterest, Facebook and Tiktok!
Subscribe to our YouTube channel and Newsletter for regular recipe notifications!
📖 Recipe
Pumpkin Beetroot Soup
Equipment
Ingredients
- 1 tablespoon cooking oil
- 1 medium-sized onion
- 2 garlic cloves minced
- 450 g Hokkaido pumpkin or butternut squash - about 16 oz, peeled if using butternut, and cut into 2 cm (¾ inch) cubes
- 2 small beetroots each approximately 125 g / 4.5 oz, peeled and diced into 1 cm (½ inch) cubes
- 500 ml vegetable stock or 2 cups, plus extra to adjust
- 1 can coconut milk 400 ml / 13.5 fl oz, full fat, shaken well
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- chopped beetroots or coconut cream - to garnish optional
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
- Add the pumpkin, beetroot, stock, salt, and pepper. Bring to a boil, then cover, reduce the heat and simmer for 20 to 25 minutes, until a knife slides easily through the beetroot.
- Stir in the coconut milk and nutmeg. Simmer gently for 2 minutes without boiling.
- Remove from the heat and blend until completely smooth. The soup should coat the back of a spoon but still pour easily. If it's too thick, add stock 50 ml at a time.
- Taste and adjust the salt and pepper, if necessary, garnish, then serve.
Leave a Reply