Spicy Pumpkin Soup
This Spicy Pumpkin Soup is the perfect blend of creamy pumpkin, warming spices, and a touch of heat. Ready in under an hour, it's a comforting, healthy, and versatile dish that works for any occasion.
Equipment
- Large soup pot or Dutch oven
- Immersion blender or traditional blender
- Sharp knife and cutting board
- Ladle for serving
Ingredients
The Base:
- 2 cups pumpkin puree canned or fresh
- 3 cups vegetable broth
The Aromatics:
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tbsp grated ginger
- For Creaminess and Spice:
- 1 cup coconut milk
- 1/2 tsp cayenne pepper adjust to taste
- 1 tsp ground cumin
- 1 tsp paprika
Seasoning and Toppings:
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds coconut cream, fresh cilantro, or crusty bread
Instructions
Sauté the Aromatics:
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in garlic, ginger, cumin, and paprika, and cook for 1 minute until fragrant.
Add Pumpkin and Broth (Canned or Fresh):
- If using canned pumpkin: Stir it directly into the pot, ensuring it’s evenly combined with the aromatics and spices.If using fresh pumpkin: Cut the pumpkin into quarters or large chunks, remove the seeds, and place the pieces on a baking sheet. Roast at 400°F (200°C) for about 30–40 minutes until tender. Once roasted, scoop out the flesh and puree it in a blender before adding it to the pot.Gradually add the vegetable broth, stirring as you go. Bring the soup to a gentle simmer and let it cook for about 20 minutes.
Blend Until Smooth:
- Remove the pot from heat and use an immersion blender to puree the soup until velvety smooth. If using a traditional blender, work in batches and handle the hot liquid carefully.
Add Coconut Milk and Season:
- Stir in the coconut milk and adjust seasoning with salt and pepper. Let the soup simmer for another 5 minutes to meld the flavors.
Garnish and Serve:
- Ladle the soup into bowls and top with toasted pumpkin seeds, a swirl of coconut cream, and fresh herbs. Serve with warm, crusty bread for dipping.
Notes
For a thicker soup, reduce the broth slightly or let it simmer longer.
To add protein, stir in cooked chickpeas or shredded chicken.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
To add protein, stir in cooked chickpeas or shredded chicken.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.