Maple Grove-Inspired Spiced Pumpkin Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A velvety pumpkin soup enriched with warming spices and creamy coconut milk, perfect for a nourishing and cozy starter or light meal. This American-inspired soup recipe, 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 180 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

• 3 cups pumpkin puree
• 1 cup coconut milk
• 2 cups vegetable broth
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1 tbsp pure maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro leaves

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cinnamon, 1/2 tsp ground cumin, and 1/4 tsp ground nutmeg, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 3 cups pumpkin puree, 2 cups vegetable broth, and 1 cup coconut milk. Stir well to combine.
5. Step 5: Bring the mixture to a gentle simmer and cook for 15 minutes, stirring occasionally, allowing flavors to meld.
6. Step 6: Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Stir in 1 tbsp pure maple syrup, 1 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Ladle soup into bowls and garnish with 2 tbsp fresh cilantro leaves before serving warm.