Quick Cinnamon and Chili Powder Vegan Pumpkin Soup – Great for a Weeknight Meal

This recipe is so good you won’t believe how easy it is, and if you’re anything like me, you’ll start making it once a week and taking the leftovers to work for lunch. The spices blend so well with the pumpkin, that it gives the soup a warm, rich flavor without added cream or oil. If there was ever a recipe that tasted cozy, this is it.

Canned pumpkin can be hard to find when it’s not Thanksgiving so I buy mine on Amazon since I use so much of it for this soup and for these fabulous pumpkin muffins. It comes out to very little money per can so I recommend just going for it and getting the 12 pack.

Cinnamon Chili Powder Warm and Cozy Pumpkin Soup! Takes 15 minutes!

Warm and cozy and healthy vegan pumpkin soup

Spice Mixture – I recommend making this ahead and then having it on hand so you don’t have to get your spice jars and measuring spoons out every week. Trust me, you will use it. This is also great on roasted butternut squash and on sweet potatoes.

  • 1 tablespoon coriander
  • 1 tablespoon black pepper
  • 1/4 tsp cayenne (or more or less depending on your taste)
  • 1/4 c chili powder
  • 3 tablespoons salt
  • 2 tbsp cinnamon


  • small splash of macadamia oil (or olive or canola if that’s what you have)
  • 1 large onion, diced
  • 2 – 15 oz cans of pureed pumpkin (not pumpkin pie mix)
  • 2 cups of water
  • 1 vegetable bouillon cube (I like this kind that you can get at Whole Foods)
  • 1-3 tsp spice mixture (depending on your taste)
  • 1/2 cup of soy creamer or cashew cream (optional)

How to:

  1. Heat the macadamia oil in a large pot on medium-low heat and add the onions. Cover and cook for about 5 minutes.
  2. Add the canned pumpkin, the water, the bouillon cube and the first tablespoon of the spice mixture. You could mix the water and bouillon on the stovetop before this step, but that would add time and another step and more dishes and my favorite thing about this recipe is that it is FAST.
  3. Keep this on medium-heat for about 10 minutes to let all of the flavors get more delicious together and stir occasionally.
  4. Transfer to a food processor or a blender until you can no longer see the onions and pour back into the pot.
  5. Take a little taste and then add more spice mixture and salt as needed. I personally like a lot of spice, but this is where different people in your household can choose different amounts.
  6. This is also the time when you would stir in some soy creamer or cashew cream if you prefer a creamier soup. I think it’s great without it and it’s still just as filling.
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