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Got extra pumpkin lying around? I’ve got you covered! This surprisingly spicy and fully vegan pumpkin soup is simplicity itself with canned pumpkin and coconut milk. (If you’re going for roasting a whole pumpkin, read my tips and tricks below). Right from the beginning, roasting the cumin and coriander seeds takes you to a spicy wonderland. The result is a smooth, creamy soup made even better with the addition of croutons and cilantro.


4 Servings
(1 serving = bowl )
  • 1tsp
    cumin seeds
  • 1tsp
    coriander seeds
  • vegetable oil
  • 1
    onion, chopped
  • 4
    cloves garlic, minced
  • 1in
    ginger, minced
  • 1tsp
    red pepper flakes
  • 2oz
    15 . cans pumpkin puree
  • 4cups
    vegetable stock
  • kosher salt
  • pepper
  • 1oz
    15 . can coconut milk
  • juice of one lime
  • 1/2cup
    cilantro, chopped (for garnish)
  • 1/2in
    a baguette or other old bread, cubed into 1 cubes
  • olive oil


  1. First thing is to toast your spices. This will make them more flavorful for your dish. Heat a pan over medium heat on the stove until warm enough you can feel the heat when you hover your hand over it.

  2. Add the cumin and coriander seeds and let toast. Once fragrant (approximately 1 minute), begin to stir the seeds in the pan.

  3. After another minute, take off the heat and put in your mortar and pestle. Grind until you have a fine powder. Set aside for later.

  4. Now start with your soup. Heat 2 tablespoons of vegetable oil in a Dutch oven, or similar-sized pan, over medium heat until shimmering.

  5. Add your onions, garlic, and ginger and stir for three minutes, or until the onions become slightly translucent. Add your powdered spice mixture along with the red pepper flakes. Stir for five minutes.

  6. Add the pumpkin, vegetable broth, 2 tsp salt, and a 1/2 tsp pepper. Stir so that everything is fully incorporated and bring to a simmer. Let simmer for 15 minutes.

  7. In the meantime, start working on your croutons. Heat the oven to 425 degrees Fahrenheit. Place your croutons on a sheet of aluminum foil (or an a foil-lined baking sheet) so they’re all in one layer.

  8. Generously sprinkle with olive oil, salt, pepper, and anything else you love on your croutons (I almost always add oregano to mine). Place in the oven and bake until completely toasted, about 5 to 10 minutes. (You may need to check frequently to make sure the texture is to your liking).

  9. Once your soup is done simmering, add the coconut milk and stir so it’s fully mixed in with the soup.

  10. Bring to a simmer again and taste your soup for salt. Add more as needed. Add in the lime juice and take off heat.

  11. Serve in individual bowls with the croutons, and sprinkle the cilantro for garnish. Enjoy!

Tips & Tricks

  1. I’ve opted for the vegan route by using vegetable stock and coconut milk. Feel free to swap these out for another broth or real cream.

  2. The spices in this will be more potent if you roast the cumin and coriander seeds in the beginning and grind with a mortar and pestle. If that’s too much effort (or if you can’t find the seeds in your grocery store), you can use the powdered versions.

  3. I’m all about making things simple, but if you insist on roasting your own pumpkin, here’s how to do that: chop your pumpkin into pieces and roast at 425 degrees for about an hour or so (until it’s tender). Then add to the pan along with your onions, garlic, ginger, spices. Simmer with the broth, then using an immersion blender or transferring to a blender, blend the soup until it’s smooth. Transfer back to the pan and add your coconut milk.

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Recipe by

Rachel Zorn Kindermann


I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosa... Read More

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