Spicy Pumpkin Soup

Print

Ah, fall, a perfect time for a spicy pumpkin soup! This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance not detract from the pumpkin.

What gives the soup its heat? Not chili this time, but some freshly grated ginger. I love the zing ginger brings to the soup. (If it’s too much for you, just scale back.)

Spicy Pumpkin Soup

This recipe is a major upgrade from a soup we posted in 2006. I was never quite satisfied with that soup. This one nails it. If you liked the original, I think you’ll love the new and improved version! (BTW, you can still find the original on the Internet Archive here.

Spicy Pumpkin Soup Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 1 Tbsp unsalted butter
  • 1 1/2 cups roughly chopped yellow onion
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons minced, peeled fresh ginger
  • 1 1/2 teaspoons yellow curry powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Small pinch of cinnamon
  • 1 teaspoon of kosher salt plus more to taste
  • 4 cups low sodium chicken stock (or vegetable broth for vegetarian option)
  • 2 bay leaves
  • 2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*
  • 1 cup water
  • 3 Tbsp heavy whipping cream
  • 1/8 teaspoon black pepper
  • Yogurt (for garnish)
  • Toasted pumpkin seeds (for garnish)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don't use for future use.

Method

1 Sauté onions in butter, add garlic, ginger, spices: Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.

Add the minced garlic and ginger, cook another minute.

Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

spicy-pumpkin-soup-method-1a spicy-pumpkin-soup-method-2a

2 Add stock, bay leaves, and pumpkin purée: Add the chicken stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it.

spicy-pumpkin-soup-method-3b spicy-pumpkin-soup-method-4a

Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.

3 Purée soup: Remove bay leaves. Use an immersion blender to purée the soup.

4 Stir in cream: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

spicy-pumpkin-soup-method-5a

Drizzle with plain yogurt that has been thinned with a little water and sprinkle with toasted pumpkin seeds to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Spicy Pumpkin Soup on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Spicy Pumpkin Soup

6 Comments

  1. Sheila

    I LOVE the original version of this soup. I hate cooking and so the only items I will make are dog treats and this soup. Looking forward to the revised option!

  2. prema picardi

    When I made this soup the broth came out very thin and watery. I decided to add butternut squash, carrot and two peeled apples. That worked out really well. The texture was creamy and the spice combo was wonderful. I was wondering if anyone else had the same problem with the broth being too thin?

  3. Kelly

    Delicious and easy. My pumpkin hating husband gave it 2 thumbs up! Looking forward to adding crumbled bacon on it tonight. As a frequent visitor, thank you so much for providing a “go-to” site for tried and true recipes.

  4. Victor

    Excellent flavour and texture! My favourite soup!

  5. Julie

    I loved the original version of this soup, but I’m excited to try this new one. Love the addition of ginger and cumin, and the fact that you’ve cut back on the heavy whipping cream. Can’t wait!

  6. Jordan

    Super unique flavor combo! It’s a good way to get rid of the rest of your pumpkin stuff without it tasting like your “typical” pumpkin dishes.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.