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.
Servings: 4
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.