Fruity Summer Cold Pineapple Soup a refreshing, chilled pineapple soup bursting with tropical flavors—perfect for hot summer days or as a light starter to any meal. I love how this soup balances the sweetness of pineapple with a hint of tang from lime and a subtle kick from fresh ginger. It’s incredibly easy to make and feels like a cool tropical getaway in a bowl.
Why You’ll Love This Recipe
I’m always looking for light and refreshing dishes during the warmer months, and this cold pineapple soup hits the spot every time. It’s naturally sweet and creamy thanks to coconut milk, but it’s also bright and zesty, making it perfect for cooling off. Plus, it requires no cooking—just blend and chill. It’s a great make-ahead dish for summer parties or a healthy starter that feels indulgent without being heavy.
Ingredients
1 ripe pineapple, peeled, cored, and chopped
1 cup coconut milk (full-fat for creaminess)
1/2 cup orange juice, freshly squeezed
1 tablespoon honey or maple syrup (optional, adjust to taste)
1 teaspoon fresh lime juice
1/2 teaspoon grated fresh ginger
A pinch of salt
Fresh mint leaves for garnish
Pineapple or mango chunks for topping (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a blender, combine the chopped pineapple, coconut milk, orange juice, honey (if using), lime juice, grated ginger, and a pinch of salt.
Blend until completely smooth and creamy.
Taste and adjust sweetness or acidity by adding more honey or lime juice if desired.
Chill the soup in the refrigerator for at least 1 hour before serving.
Serve cold, garnished with fresh mint leaves and optional pineapple or mango chunks for texture.
Enjoy immediately for the freshest tropical flavor.
Servings and timing
This recipe serves 4 people. The preparation time is about 10 minutes, and there’s no cooking involved. Just remember to chill the soup for at least 1 hour to let all the flavors meld and to enjoy it nicely chilled.
Variations
I like to experiment with this soup by adding a splash of rum or pineapple juice for an adult twist. Sometimes, I swap orange juice for fresh mango juice to bring out more tropical sweetness. For a bit more texture, I stir in diced cucumber or avocado chunks before serving. If I want it spicier, a tiny pinch of cayenne pepper or a few drops of hot sauce work wonders.
Storage/reheating
Since this is a cold soup, I store any leftovers covered in an airtight container in the refrigerator for up to 2 days. It’s best served chilled, so I don’t recommend reheating it. Just give it a good stir before serving again.
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FAQs
Can I use canned pineapple instead of fresh?
I prefer fresh pineapple for the best flavor and texture, but if fresh isn’t available, canned pineapple packed in juice (not syrup) works fine. Just drain it well before blending.
Is coconut milk necessary?
Coconut milk adds creaminess and a subtle tropical flavor, but if I want a lighter version, I sometimes replace it with plain yogurt or almond milk.
Can I make this soup vegan?
Yes, simply use maple syrup or another plant-based sweetener instead of honey, and make sure your coconut milk is plant-based (which it usually is).
How long can I keep the soup refrigerated?
I find the soup stays fresh and tasty for up to 2 days in the fridge. After that, the texture and flavor start to change.
Can I freeze this pineapple soup?
Freezing can alter the texture due to the coconut milk and fresh fruit, so I don’t recommend freezing it. It’s best enjoyed fresh or refrigerated.
Conclusion
I love how this Fruity Summer Cold Pineapple Soup brings together simple, fresh ingredients to create something truly refreshing and flavorful. It’s a no-fuss recipe that’s perfect for hot days when I want something light but satisfying. Whether served as a starter or a chilled snack, it always feels like a little tropical escape in every spoonful.
📖 Recipe:
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Fruity Summer Cold Pineapple Soup
- Total Time: 1 hour 10 minutes (including chilling)
- Yield: 4 servings
- Diet: Vegan
Description
A refreshing, chilled pineapple soup bursting with tropical flavors—perfect for hot summer days or as a light starter. This creamy, naturally sweet soup balances pineapple with lime and fresh ginger for a cool tropical getaway in a bowl.
Ingredients
1 ripe pineapple, peeled, cored, and chopped
1 cup coconut milk (full-fat for creaminess)
1/2 cup freshly squeezed orange juice
1 tablespoon honey or maple syrup (optional, adjust to taste)
1 teaspoon fresh lime juice
1/2 teaspoon grated fresh ginger
A pinch of salt
Fresh mint leaves for garnish
Pineapple or mango chunks for topping (optional)
Instructions
- In a blender, combine the chopped pineapple, coconut milk, orange juice, honey (if using), lime juice, grated ginger, and a pinch of salt.
- Blend until completely smooth and creamy.
- Taste and adjust sweetness or acidity by adding more honey or lime juice if desired.
- Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with fresh mint leaves and optional pineapple or mango chunks for texture.
- Enjoy immediately for the freshest tropical flavor.
Notes
This soup requires no cooking, just blending and chilling.
For a vegan version, substitute honey with maple syrup.
Can add a splash of rum or pineapple juice for an adult twist.
Optional variations include mango juice, diced cucumber, avocado chunks, or a pinch of cayenne pepper for heat.
Store leftovers in an airtight container in the fridge up to 2 days; do not freeze or reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending and chilling
- Cuisine: Tropical / Summer
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
