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.


  • 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.


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.

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Showing 4 of 62 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….!!!

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