Start by preparing your pumpkin. Peel, seed, and cube it into roughly 1-inch pieces. This ensures it cooks evenly and blends smoothly later. If you prefer extra depth of flavor, you can toss the cubes with a bit of olive oil and roast them in the oven at 400 degrees Fahrenheit for 25–30 minutes until tender and caramelized.

In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant. This base gives the soup its warm, aromatic flavor.

Add the cubed pumpkin to the pot along with the vegetable broth. Stir to combine, then season with cumin, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is soft enough to mash easily with a spoon.

Once the pumpkin is tender, remove the pot from the heat. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.

Return the pureed soup to low heat and stir in the coconut milk. Taste and adjust seasoning as needed. Heat gently until warmed through. Avoid boiling after adding the coconut milk to prevent curdling and preserve that silky texture.

Serve the soup hot with your favorite toppings. Toasted pumpkin seeds add a lovely crunch, while a drizzle of coconut milk or fresh cilantro gives a beautiful finishing touch. Enjoy it with crusty bread or a light salad for a complete meal.