Spicy Pumpkin Soup
Quick and easy Spicy Pumpkin Soup is made with roasted pumpkin, fresh ginger and cayenne pepper. A comforting thick creamy soup for those cold winter days.
Pumpkin Soup is a classic fall soup, and one of the best savory pumpkin recipes ever.
It’s easily made in a large stock pot with fresh pumpkin that is roasted to perfection, and the addition of simple ingredients to bring out the flavor.
This easy Spicy Pumpkin Soup is made with heavy cream, or coconut milk of you’d like a spicy pumpkin soup without cream.
This healthy soup is the perfect cozy meal to warm you up on a chilly day.
Spiced pumpkin soup a great recipe for meal prep as you can have the pumpkin previously roasted or even use some pumpkin puree leftovers from another meal.
What you’ll Love about this Recipe:
🧄 Ingredients Required
To make this Spicy Pumpkin Soup recipe you’ll need: a fresh small pumpkin, olive oil, yellow onion, salt, cloves of garlic, fresh ginger, shredded, ground black pepper, vegetable broth, cayenne pepper and either heavy cream or coconut milk.
What if it’s not Pumpkin Season?
You can make spiced pumpkin soup using canned pumpkin or pumpkin puree instead of fresh pumpkin. Just be sure you’re not using pumpkin pie filling.
To serve this spiced pumpkin soup recipe: garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of olive oil.
⭐ Cooking Pumpkin: Tips and Tricks
- For an easy cleanup, be sure to line your baking sheet with aluminum foil or parchment.
- How to tell if sugar pumpkin is baked perfectly? Pierce the pumpkin with a fork and if it pierces through the soft, cooked flesh easily – it’s done!
- Cool the pumpkin before scooping out the flesh, it’s much easier.
- Save the pumpkin seeds to make Roasted Pumpkin Seeds!
- If you have baked pumpkin left: Freeze in in freezer-safe bags for later use, or make another pumpkin recipe.
PRO TIP: This best pumpkin soup recipe ever can be made using other Autumn Squashes like making butternut squash soup!
👨🍳 How to Make Easy Spicy Pumpkin Soup
- First, begin roasting the pumpkin. Preheat the oven to 400F and chop your pumpkin into slices to speed up the process. There’s no need to peel it; once roasted, you’ll quickly remove the soft flesh. Place it in the oven on a baking tray lined with aluminum foil. Bakes for 35-40 minutes, or until fork-tender. Once the pumpkin is ready and slightly cooled, spoon out the pumpkin flesh.
- Chop the onion into small dices and mince garlic cloves. Then, add a tablespoon of olive oil into a large skillet or saucepan over medium-high heat. It should be big enough to contain the whole soup. Sauté the chopped onion until translucent. Next, reduce to medium-low heat and stir in minced garlic and cook until fragrant.
- Add pumpkin pulp, shredded ginger, cayenne pepper, salt, ground black pepper, and vegetable broth. Stir to combine and bring it to boil. Then, reduce heat to a gentle simmer. Allow it to simmer covered, for 20 minutes. Stir occasionally to avoid the soup burning on the bottom of the pan.
- Next, use a hand mixer (or immersion blender or food processor) to blend the soup into a creamy and smooth consistency. You could also use a jar blender. Finally, add some extra broth or water for a thinner soup, or simmer it without a lid to thicken it.
- Serve it warm with some cream and a slice of bread on the side. Sometimes I like to sprinkle some brown sugar on top or some red papper flakes to make spicy. Yum!
How To Roast Pumpkin Seeds
Whether you are roasting seeds for this recipe or anytime, you never throw out pumpkin seeds. We love this tutorial on How to Roast Pumpkin Seeds, which also includes some flavor options.
🥄 What to Serve with Spiced Pumpkin Soup
We love this spicy pumpkin soup recipe with these garnishes which are perfect on a cold day:
- roasted pumpkin seeds
- a swirl of cream
- a dollop of sour cream
- grilled cheese croutons
Side dishes that pair with a hearty bowl of soup:
- crusty bun
- easy homemade biscuits
- french fries
- salad
- glazed carrots
➡️ Swaps and Substitutions
- While the taste of fresh ginger gives this recipe the best results,, you can use dried ginger powder instead.
- Sometimes fresh pumpkins aren’t available, so you can you canned pumpkin (100% pure pumpkin) for convenience.
- This recipe can be used with heavy cream or coconut cream or coconut milk for a dairy-free option.
- Vegetable stock can also be swapped with a chicken broth if needed.
- Instead of cayenne, try this recipe with red chili flakes. You can also use curry powder for a different flavor.
🤔 How Do You Thicken Pumpkin Soup?
To get a thicker soup and adjust the consistency, add some canned pumpkin purée.
You could also add a bit of cornstarch, by mixing start 1 tablespoon into some cooled pumpkin soup, then stirred back into the full pot of soup.
🍴 How to Store and Reheat Pumpkin Soup
- TO STORE: Store this delicious soup in an airtight container for up to 5 days in the fridge.
- TO REHEAT: Simply place the leftover spicy pumpkin soup in the saucepan over medium heat, and stir to warm it up evenly.
- TO FREEZE: This is a freezer-friendly soup; you could store it in individual portions for up to 3 months.
Make sure to also try this Spicy Thai Pumpkin Soup with Coconut.
Spicy Pumpkin Soup
Ingredients
- 1 small pumpkin head, roasted
- 1 tbsp olive oil
- 1 yellow onion
- 1 tsp salt
- 4 garlic cloves
- 1 tbsp fresh ginger, shredded
- 1/2 tsp ground black pepper
- 2 cups vegetable broth
- 1/2 – 1 tsp cayanne pepper (adjusted to taste)
TO SERVE
- heavy cream
- coconut cream
- a drizzle of olive oil
- fresh herbs
- pumpkin seeds
Instructions
- First, begin roasting the pumpkin. Preheat the oven to 400F and chop your pumpkin into slices to speed up the process. There’s no need to peel it; once roasted, you’ll quickly remove the flesh. Place it in the oven for 35-40 minutes, or until fork-tender. Once the pumpkin is ready, spoon out the pumpkin flesh.
- Chop the onion into small dices and mince garlic cloves. Then, add a tablespoon of olive oil into a large skillet or saucepan (it should be big enough to contain the whole soup), and sauté the chopped onion until translucent. Next, stir in minced garlic and cook until fragrant.
- Add pumpkin pulp, shredded ginger, cayenne pepper, salt, ground black pepper, and vegetable broth. Stir to combine and bring it to boil. Then, reduce heat and simmer, covered, for 20 minutes. Stir occasionally to avoid the soup burning on the bottom of the pan.
- Next, use a hand mixer to blend the soup into a creamy and smooth consistency. You could also use a jar blender. Finally, add some extra broth or water for a thinner soup, or simmer it without a lid to thicken it.
- Serve it warm with some cream and a slice of bread on the side. Enjoy!
Notes
- Store the soup in an airtight container with a lid for up to five days in the fridge. To reheat it, simply place it in the saucepan over medium heat, and stir to warm it up evenly.
- This is a freezer-friendly soup; you could store it in individual portions for up to three months.
