In a large pot, add 2–3 tablespoons water or broth (instead of oil). Add onion, garlic, and celery. Sauté 5 minutes until soft, adding more liquid as needed.

Stir in tomato paste, smoked paprika, cumin, and cinnamon. Cook 1 minute to bloom the spices.

Add pumpkin purée, diced tomatoes, and broth. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes.

Remove from heat. Stir in soy milk, then use an immersion blender (or transfer to a blender carefully) until smooth and creamy.

Taste and adjust salt and pepper. If you like a bit of heat, add a pinch of cayenne or red pepper flakes.

Ladle into bowls and top with roasted pumpkin seeds or a drizzle of cashew cream.