Coconut Pumpkin Soup with Thyme and Cinnamon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Creamy soup infused with roasted pumpkin, coconut milk, and warm spices for a comforting bowl. This haitian-inspired soups ready in about 35 minutes pairs pumpkin puree, coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pumpkin puree
• 1 cup coconut milk
• 1 cup vegetable broth
• 1/2 cup, diced onion
• 2, minced garlic cloves
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and cook 5 minutes until translucent. Add 2 minced garlic cloves and cook 1 minute until fragrant.
2. Step 2: Stir in 2 cups pumpkin puree, 1 cup coconut milk, 1 cup vegetable broth, 1 tsp fresh thyme, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 15 minutes, stirring occasionally.
3. Step 3: Use an immersion blender to puree until smooth, or transfer to a blender in batches. Return to pot and heat gently 2 minutes before serving.