1-First, preheat the oven to 350°F (175°C). Slice the pumpkin in half, remove the seeds (save them if you want to roast them later), then drizzle 2 tablespoons of avocado oil onto the pumpkin flesh. Rub in 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 2 teaspoons of garam masala if you’re using it, and 1 teaspoon of red chili powder for that spicy touch.

2-Next, place the pumpkin halves skin side down on a baking sheet, along with one halved medium-sized onion and 4 whole garlic cloves. Pop this in the oven and roast for 40 to 45 minutes until everything is tender and aromatic. If you’re roasting the seeds, clean and dry them first, then toss with a bit of avocado oil, 1 teaspoon of salt, ½ teaspoon of black pepper, and your favorite spices before toasting at 350°F for 10 to 15 minutes.

3-After roasting, let the pumpkin cool a little if needed, then scoop out the flesh along with the onion and garlic into a blender. Add 4 cups of vegetable stock, ½ cup of coconut milk if desired, and 1 teaspoon of ginger, then blend until smooth. If your blender doesn’t have a soup setting, transfer the mixture to a pot, simmer it gently on the stove, let it cool, and blend again for that creamy consistency.

4-Finally, serve your spicy pumpkin soup hot, topped with those toasted pumpkin seeds, a drizzle of coconut milk, or some fresh herbs for extra flair. This method not only builds layers of flavor but also keeps things straightforward. For a similar easy recipe idea, try our guide on salmon and summer veggies in foil for another quick meal option.

5-To make it even better, adjust the spice levels by changing the chili powder amount, and feel free to experiment with add-ins like fresh vegetables. This step-by-step approach ensures your soup turns out perfectly every time, leaving you with a meal that’s both nourishing and fun to prepare.