Spiced Pumpkin and Coconut Soup

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A cozy, smooth pumpkin soup made with half the usual coconut milk for a lighter but creamy texture, seasoned with warming spices. This Asian Fusion-inspired soup recipe (vegetarian), ready in about 30 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 3, 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
• 1/2 cup coconut milk
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 small chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cups pumpkin puree, 2 cups vegetable broth, and 1/2 cup coconut milk. Bring to a gentle simmer and cook for 15 minutes to blend flavors.
4. Step 4: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp lime juice to brighten.
5. Step 5: Serve warm with crusty bread or a sprinkle of toasted pumpkin seeds.