Mid-Heat Spiced Pumpkin Soup with Coconut Milk

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A medium-spiced, velvety pumpkin soup enriched with creamy coconut milk and warming spices for a comforting bowl. This Middle Eastern recipe, ready in about 35 minutes, pairs pumpkin puree, coconut milk, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
• 1 medium onion, chopped
• 3 cups vegetable broth
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 2 minced garlic cloves, 1 tsp ground ginger, 1/2 tsp ground cinnamon, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
3. Step 3: Stir in 3 cups pumpkin puree and 3 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
4. Step 4: Remove from heat and stir in 1 cup coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Use an immersion blender to puree the soup until smooth and creamy.
5. Step 5: Return to low heat and warm through for 5 minutes. Ladle into bowls and garnish each with 2 tbsp chopped fresh cilantro before serving.