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.

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

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.

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

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.

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.

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.

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).

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

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

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