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Vegan Spicy Pumpkin Soup Recipe

A fiery, creamy vegan soup made with roasted pumpkin, warming spices, and just enough kick to keep things interesting.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 cups pumpkin peeled, cubed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tsp ginger grated
  • ½ tsp chili flakes
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • Salt to taste
  • 3 cups vegetable broth
  • ½ cup coconut milk
  • 1 tbsp lemon juice
  • Fresh coriander for garnish

Method
 

  1. Heat olive oil in a large saucepan. Add onion, garlic, and ginger. Cook until golden and a little sassy.
  2. Add pumpkin cubes and stir like you mean it for 5 minutes.
  3. Sprinkle cumin, turmeric, chili flakes, and salt. Stir until everything looks like autumn had a glow-up.
  4. Pour in broth. Simmer for 15 minutes until pumpkin is soft and emotionally available.
  5. Blend the mixture until smooth, then stir in coconut milk and lemon juice.
  6. 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.