This cinnamon pumpkin soup is cozy in a bowl.
It’s sweet, a little savory, and extra creamy thanks to the coconut milk. It has those warm fall spices — cinnamon and nutmeg — but balanced out with the earthiness of pumpkin and a little veggie broth.
I’ve been making versions of this for years when the weather starts to cool down. It’s simple, comforting, and makes the whole kitchen smell amazing.
Why I Love This Recipe
This soup is like a hug in a bowl. I’ve made it for quiet lunches, weeknight dinners, and even fancy brunches with crusty bread on the side.
- It’s super easy and only takes about 30 minutes
- It uses pantry staples like canned pumpkin and spices
- The coconut milk makes it extra creamy without any dairy
- It’s naturally gluten-free and vegan
- It makes your whole kitchen smell like fall
Makes
4 servings
Time
Prep: 10 minutes
Cook: 20 minutes
Macros (per serving)
Calories: 235
Protein: 3g
Carbs: 21g
Fat: 17g
Fiber: 5g
Sugar: 6g
Why This Recipe Works (Quick Science)
Pumpkin is full of natural starch, which helps give the soup body and thickness. Coconut milk adds creaminess and fat to carry the warming spices like cinnamon and nutmeg. Simmering everything together lets the flavors deepen and blend, especially when paired with a splash of veggie broth to balance out the sweetness.
Common Mistakes
- Using sweetened coconut milk: Make sure it’s unsweetened or the soup will be overly sweet.
- Not stirring enough while simmering: Coconut milk can separate if left alone too long on the heat.
- Too much spice: A little cinnamon and nutmeg go a long way.
- Overheating the coconut milk: Boiling it hard can cause it to break or curdle.
What You’ll Need
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 (15 oz) can pure pumpkin purée
- 2 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- ½ tsp salt (or more to taste)
- Black pepper to taste
- Optional: pumpkin seeds, coconut cream, or extra cinnamon for garnish
Tools Needed
- Medium pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Blender or immersion blender
- Ladle
- Cutting board and knife
Substitutions and Variations
- Swap butternut squash purée for the pumpkin
- Add a little fresh ginger or curry powder for a flavor twist
- Use chicken broth instead of vegetable broth if you prefer
- Stir in a splash of maple syrup for a touch more sweetness
Make Ahead Tips
- You can make this up to 3 days ahead and store it in the fridge
- It also freezes great — just leave off the garnish until ready to serve
- Reheat gently on the stove to avoid breaking the coconut milk
How to Make Cinnamon Pumpkin Soup with Coconut Milk
Step 1: Sauté the Onion and Garlic
In a medium pot, heat 1 tbsp olive oil over medium heat. Add 1 small diced yellow onion and cook for 3-4 minutes until soft and translucent. Stir in 2 cloves minced garlic and cook for another 30 seconds.
Step 2: Add the Spices
Sprinkle in 1 tsp ground cinnamon and ¼ tsp ground nutmeg. Stir to coat the onions and garlic, letting the spices bloom for about 30 seconds.
Step 3: Stir in the Pumpkin
Add 1 (15 oz) can of pumpkin purée to the pot and stir well until everything is
Step 4: Pour in the Broth
Pour in 2 cups of vegetable broth and stir until fully combined with the pumpkin mixture. Bring to a gentle simmer.
Step 5: Add Coconut Milk and Simmer
Pour in 1 (13.5 oz) can of full-fat coconut milk. Stir, then simmer uncovered for 10 minutes, stirring occasionally to keep it smooth.
Step 6: Season and Blend
Turn off the heat. Add ½ tsp salt and black pepper to taste. Blend the soup using an immersion blender until completely smooth (or transfer in batches to a blender).
Step 7: Garnish and Serve
Ladle soup into bowls and top with a swirl of coconut cream, a sprinkle of cinnamon, and pumpkin seeds if you’d like.
Tips for Leftovers and Storage
- Store in the fridge up to 4 days in an airtight container
- Reheat on the stove over low heat, stirring to keep it smooth
- Freeze for up to 2 months — thaw overnight and stir well when reheating
What to Serve With
- Crusty bread or garlic toast
- Grilled cheese or a toasted sandwich
- Roasted Brussels sprouts or kale salad
- Warm quinoa with roasted vegetables
FAQ
Can I use fresh pumpkin instead of canned?
Yes! Roast and purée it first — you’ll need about 1 ¾ cups.
Can I make this spicier?
Add a pinch of cayenne or a little fresh ginger while sautéing the onions.
Is this soup sweet or savory?
It’s a little of both — sweet from the cinnamon and coconut, but balanced with broth and pumpkin.
Can I skip the coconut milk?
You can use cashew cream or a splash of oat milk, but the flavor will be slightly different.
Conclusion
This cinnamon pumpkin soup with coconut milk is everything I love about fall in one cozy bowl. It’s simple, flavorful, and just the right balance of sweet and savory. If you make it, drop a comment and let me know how it turned out — I’d love to hear what you paired it with!