In a large pot over medium heat, add chopped onion and garlic with a splash of vegetable broth. Cook 5 minutes until translucent and fragrant.

Stir in grated fresh ginger and ground cinnamon. Cook 1–2 minutes until the kitchen smells warmly spiced.

Pour in pumpkin puree and vegetable broth. Whisk until smooth and vibrant orange, ensuring no lumps remain.

Bring soup to a gentle boil, then reduce heat to low. Simmer 10 minutes to let flavors meld beautifully.

Use an immersion blender to puree the soup until perfectly smooth and creamy, about 1 minute of blending.

Pour in coconut milk, stir until well combined, and warm for 2–3 minutes without boiling.

Add salt, black pepper, and a squeeze of lime juice. Taste and adjust seasoning for balanced warmth.

Ladle into bowls, sprinkle fresh cilantro or parsley, and drizzle extra coconut milk for a pretty swirl.