Spicy Pumpkin Soup

Quick and easy spicy pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.

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


  • 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.


1 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.

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2 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.

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

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

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


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

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  1. Laura ~ Raise Your Garden

    I had a soup like this at a fancy restaurant and loved it. Then I saw the chef in the parking lot and asked myself …..should I….or shouldn’t I?!? (Ask him for a few tips on the soup). He gave me the whole recipe! And it was similar to yours ~ but no ginger! I love your idea of giving heat to this soup with the ginger, if you love ginger, you love it, what can I saw? I almost named my daughter Ginger, I love that name. Anyhow, I never tried your original version but will make this one now! I love your soups, they are excellent.

  2. Tori

    This soup looks wonderful! I love how it’s such a simple fix. Perfect for the entire harvest season!

  3. 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.

  4. Happy Valley Chow

    What a wonderful soup! Perfect for this time of year. Thanks for sharing :)

  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. Victor

    Excellent flavour and texture! My favourite soup!

  7. Elyse Cohen

    I cant wait to try out this soup will definitely use the ginger

  8. Marlene

    Perfect ! x

  9. 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.

  10. 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?