Spiced Pumpkin and Sweet Potato Soup with Coconut Milk

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

A warming, creamy soup blending pumpkin and sweet potato with fragrant autumn spices and a touch of coconut milk for richness. This American-inspired Thanksgiving recipe (vegan), ready in about 40 minutes, pairs pumpkin puree, sweet potato, yellow onion 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

• 2 cups pumpkin puree
• 1 large (about 10 oz), peeled and diced into 1/2-inch cubes sweet potato
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 4 cups vegetable broth
• 1 cup, full fat coconut milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 3 minced garlic cloves; sauté for 5 minutes until the onion is soft and translucent.
2. Step 2: Add 1 large peeled and diced sweet potato (about 10 oz) and 2 cups pumpkin puree to the pot. Stir in 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger; cook for 2 minutes until fragrant.
3. Step 3: Pour in 4 cups vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the sweet potato is tender.
4. Step 4: Remove from heat and use an immersion blender to puree the soup until smooth. Stir in 1 cup full-fat coconut milk, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper.
5. Step 5: Reheat gently over low heat for 5 minutes until warm, then serve garnished with a drizzle of coconut milk or fresh herbs if desired.