VIDEORECIPE Vegan pumpkin spice soup recipe for Halloween

In a saucepan, add oil, garlic, chopped onions, and minced ginger, and sauté until the onions turn translucent.

Now, toss in diced carrots and bell peppers and saute again till the bell peppers turn soft.

Once done, add the spices - salt, paprika powder, allspice, and cinnamon - to the saute and stir.

Toss in the pumpkin next and let it cook for 3 minutes with a pinch of pepper, cumin seed powder, and 4 cups of water.

Poke and check for the pumpkin and carrots to turn soft. Once cooked perfectly, add the coconut milk to the saucepan and combine well.

Turn off the heat and cover the saucepan to let the vegetables cook in steam for 5 minutes.

Transfer the contents into a blender and puree them.

Top the pumpkin spice soup with cilantro, crushed bell paper and coconut milk and serve it hot.