Source: Youtube

VIDEORECIPE Vegan pumpkin spice soup recipe for Halloween

35 min

Here is an easy vegan pumpkin spice soup recipe for the chilly evenings coming our way! The recipe contains no dairy products thus, also suitable for lactose intolerant people.

35 min


number of servings


  • 1 tablespoon oil Added to
  • 3 cloves minced garlic Added to
  • 20 g ginger Added to
  • 1 chopped onion Added to
  • 12 tablespoon salt Added to
  • 1 diced carrot Added to
  • 1 orange bell pepper Added to
  • 12 tablespoon paparika powder Added to
  • 12 tsp allspice powder Added to
  • 14 tsp cinnamon powder Added to
  • 14 tsp nutmeg powder Added to
  • 500 g diced pumpkin Added to
  • 14 tsp crushed black pepper Added to
  • 12 tablespoon cumin powder Added to
  • 4 cups water Added to
  • 1 cups coconut milk Added to

Ingredients for pumpkin spice soup toppings

  • 1 tablespoon coriander Added to
  • 6 croutons Added to
  • 1 pinch crushed black pepper Added to
  • 1 tablespoon coconut milk Added to


1. Step

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

2. Step

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

3. Step

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

4. Step

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.

5. Step

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

6. Step

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

7. Step

Transfer the contents into a blender and puree them.

8. Step

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

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