Vegan Spicy Pumpkin Soup Recipe
Pumpkin isn’t just for basic fall girls and overused candles—it can actually bring real heat, sass, and flavor to your life.
This vegan spicy pumpkin soup doesn’t whisper comfort, it screams autumn goddess energy with a chili-kissed attitude and creamy boldness.
It’s got that cozy hug feel but with a slap of spice that says, “I’m soft and spicy—deal with it.”
Perfect for those nights when your soul needs soup and your taste buds need drama.
Quick to cook, rich in nutrients, and prettier than your ex’s apology texts—this soup is your new kitchen comeback.
Vegan Spicy Pumpkin Soup Recipe
A fiery, creamy vegan soup made with roasted pumpkin, warming spices, and just enough kick to keep things interesting.
Ingredients
Method
- Heat olive oil in a large saucepan. Add onion, garlic, and ginger. Cook until golden and a little sassy.
- Add pumpkin cubes and stir like you mean it for 5 minutes.
- Sprinkle cumin, turmeric, chili flakes, and salt. Stir until everything looks like autumn had a glow-up.
- Pour in broth. Simmer for 15 minutes until pumpkin is soft and emotionally available.
- Blend the mixture until smooth, then stir in coconut milk and lemon juice.
- Serve hot, garnished with coriander and superiority.
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 190
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
💊 Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 35%
- Iron: 10%
- Folate: 15%
- Potassium: 18%
💡 Additional Notes/Tips to Enhance Flavor
- Roast pumpkin first for a smoky depth and to impress your taste buds.
- Add a dash of paprika if you’re feeling extra dramatic.
- For creamier soup, go full diva and double the coconut milk.
- Pair with crusty bread and the look that says, “Yes, I made this.”
- This soup freezes beautifully—unlike our patience.
