- Add the coconut milk infusion ingredients to a saucepan and stir to combine. Bring the mixture to a gentle boil over medium-high heat. Remove the saucepan from the heat, cover and let infuse at least 30 minutes or up to 1 hour.
- Add the pumpkin purée to a blender. Strain the infused coconut milk into the blender—that is, pass it through a sieve, leaving the solids behind. Blend until smooth. If you don’t have a blender, you can use a whisk.
- Pour the soup back into the saucepan and bring to a simmer over medium heat. Cook, stirring often, for 5 minutes. If the soup is too thick for your liking, you can thin it out with a little water or vegetable stock. If you’d like it thicker, simmer it uncovered for a few minutes until reduced.
- Taste and adjust seasoning, then serve and enjoy!