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, lay 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 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.

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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 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.


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

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  • Andrea

    Great recipe. Instead of pureeing the pumpkin before I add it, I use a stick blender in the whole pot before serving (remove the bay leaves first).


  • Mary

    This is good, but since the 2006 recipe is one of my favorites, with a couple tweaks, I’ll be going back to using that!

  • Cassidy

    Thank you, it was perfect


  • Aurora

    Everyone who tries this soup is impressed. I am not a big coconut milk or cream fan so this recipe fits the bill. The slight curry flavor makes the pumpkin pop.


  • AJ

    Delish!!! Only changes we made: used the turkey stock I made after Thanksgiving instead of chicken broth. and added more cinnamon than recipe calls for….YUUUUMMMMM for a chilly day!


  • Stacy

    I love this soup. Has anyone done it in an Instant Pot?

  • Cheryll

    OMG. This is absolutely delish!! I’ve saved this into my favourites…. perfect for the up and coming Winter :)
    Thank you for for sharing


  • Ash

    I just made this and it was lovely, I added some minced green chilli with the ginger and garlic and it was quite spicy but we like spicy! The flavour was so good even hubby loved it, thanks for the recipe

  • Art LaFaro

    Well this is interesting. Until just now I really had never heard of you. Back in December 2005, I copied your Spicy Pumpkin Soup recipe and have been making it ever since for the holidays. My wife loves it even more than Panera’s Autumn Squash soup. We were invited over to our neighbor’s Christmas Eve dinner last night and this was my contribution. My neighbor wanted the recipe, so I searched for the original to send to her. I came upon your site and the new updated recipe. (Also read your bio on LinkedIn to learn more). I will have to try this version as it is hard to imagine it could top the old one. The original would appear to be creamier as it has more cream and no water. By the way I used 2 cups of light cream and 1/2 cup of 2% milk. So next time we will see how it goes. I will be signing up for your site looking for your latest creations.

  • ender

    I just made it tonight and it was delicious.Thank you for the recipe.


  • Jared G

    I had some leftover pumpkin puree, so I decided to make a pumpkin soup. I halved the recipe. The only difference is I added a half of a minced seeded habanero pepper to give some sweetness and spice to the soup. It came out medium spicy for me, which is probably very spicy for most people. I used Jamaican curry because that’s what I had in the house. It turned out really well in my opinion.

  • Jacob

    I added a bit of honey and “pumpkin spices” (cinnamon mostly, nutmeg, cloves) and it really stepped this up. Little bit spicy, little bit salty, little bit sweet.

  • Mackenzie Craner

    I’m not sure why this was so highly praised. I made it and it took a long time, it smelled wonderful, and it looked very pretty, but when you take a bite, there’s truly nothing special about this recipe at all. It wasn’t spicy, it really didn’t taste like much of anything. Most likely will not make this again unless I find something that can give it flare and flavor.

  • Jessica Miller

    For a dairy free option, I used olive oil instead of the butter. I added some chick peas after blending and topped with cilantro and coconut milk (my husband used sour cream). Delish!

  • Noreen

    Has anyone tried to make this ahead of time and freeze it?? Thanks

  • Kate

    Trying this with creamed coconut unplaced if the cream this evening!

  • Andrea

    Easy and delicious, this is a keeper! And while amazing as is… i think this soup could be tweeeked many ways to change it up.

  • Nina D

    Brilliant!!! My visiting family loved it after collecting wood for us on a very cold, wet day. Thank you for this wonderful recipe.

  • Zuzana Tomekova

    Just made it. It’s sooo good. Really delicious. Thank you .

  • Essy

    Wow just tried it. It is soooooo gooood

  • Barbara

    I love the ingredients and after they are all combined, I add brown sugar and chili powder to make it sweet and a little bit hot. I’m sure that makes it a different tasting soup altogether, but it is delicious that way. I also use almond milk instead of whipping cream and I don’t really use butter.

  • Deepak Arur

    Sounds delicious, but you really should use “lay” rather than “lie” in your instructions for the roasted pumpkin purée. After all, you want roasted pumpkin, not roasted cook!!

  • Chrissy

    Made this for the first time today, turned out awesome ! Thankyou x

  • 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!

  • 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?

    • O

      Me! I just ended up leaving out that cup of water and adding a couple chopped carrots.

  • 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.

  • Victor

    Excellent flavour and texture! My favourite soup!

  • 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!

  • 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.