Spicy Pumpkin Soup

I love pumpkin soup, don’t you? This recipe is adapted from one featured in Oprah Magazine. The original called for the soup to be served in roasted carved-out sugar pumpkins – a nice touch, but a little overkill for my taste. Helping with the cooking were my young friends Alden and Reilly. We all agreed that the original recipe was a little too spicy, so we added some heavy cream and some brown sugar and it turned out just perfect.

Spicy Pumpkin Soup Recipe

  • Yield: Serves 8.
Yum

Ingredients

  • 4 Tbsp unsalted butter
  • 2 medium yellow onions, chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper (optional)
  • 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  • 5 cups of chicken broth (or vegetable broth for vegetarian option)**
  • 2 cups of milk
  • 1/2 cup brown sugar
  • 1/2 cup heavy cream

*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. Freeze whatever you don't use for future use.

**If cooking gluten-free, use gluten-free broth.

Method

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

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 the source recipe here on Simply Recipes. Thank you!

Showing 4 of 61 Comments

  • Steph

    I made this recipe using butternut squash instead of pumpkin, and it turned out great! It is very spicy (I think I went a little overboard on the “pinch of cayenne”), but luckily my husband and I both love spicy food.

    This is a wonderful recipe for these gray, rainy Fall days.

  • Jeni

    Hey, my husband and I tried this soup for a small dinner party. We halved the recipe and it was great! We didn’t have any coriander, so we just added a pinch more of every other spice (esp cayenne), and we loved it. Thanks!

  • Melissa

    Great soup! We didn’t have time (or the will) to blend it and it still turned out wonderfully. A nice way to use those cans of pumpkin that have been in the pantry for years…

  • kleitch

    Oh boy, this ought to be grrrrreat….!!!

View More Comments / Leave a Comment