Of course. Our recipe for pumpkin soup has used warm spices and the use of cardamom pods takes us towards flavours of Indian cuisine. If you want to head more in that spicy direction, you could add some crushed, fresh ginger, curry powder and some full-fat coconut milk. This would give you a creamy pumpkin soup without the dairy, making it suitable for your vegan friends. Lots of Turkish soups use chicken stock but, obviously, if you want a vegetarian or vegan pumpkin soup, you can use a vegetable stock or plain water.