When fall comes knocking on the door I love to cook up our rich and delicious Spicy Pumpkin Soup recipe. It is on the top of my list. It checks off all the boxes for a warm cozy evening at home next to a roaring fire. It’s a quick and easy recipe to put together and will be a big hit with your holiday dinner crowd.
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What I love about this recipe is it allows you to adjust the liquids and seasonings to personalize the level of thickness and spice for your individual taste! What gives this soup its kick is the cayenne pepper and fresh ginger. The remainder of the seasonings gives this soup a great flavor that will emphasize and bring out the pumpkin. Make sure to use 100% pure pumpkin puree.
How to make Spicy Pumpkin Soup recipe from scratch
Melt the butter in a 6 quart saute pan. Saute the onions on medium heat until softened, about 5 minutes. Add the minced garlic and ginger, blend together and saute for two more minutes.
Add curry powder, ground cumin, ground coriander, cayenne pepper, black pepper, and kosher salt. Blend together and cook for an additional two minutes.
Add in chicken stock, water, bay leaves, and pumpkin puree. Mix together and bring to a boil. Reduce heat to low, then add heavy cream. Cover with a lid and simmer on low for 20 minutes. During the simmering time, you can check and adjust seasonings to taste. This is the time to adjust the flavors of the soup.
Remove the bay leaves. Blend soup with an immersion blender to puree soup to your desired consistancy.
Ladle into separate soup bowls. Garnish each bowl with a drizzle of crème fraîche and a few roasted pumpkin seeds.
This soup is a great starter for any meal and will make a delicious addition to your lunch menu.
Is Pumpkin and Pumpkin Soup good for you?
Yes! Pumpkin is rich with antioxidants. Vitamins and minerals make it a very healthy fruit. Pumpkins are low in calories which is an extra plus! With its antioxidant value, it could help to boost your immune system.
These recipes will go well with this Spicy Pumpkin Soup:
- Cornish Game Hens with Root Vegetables make the perfect Fall dinner
- Garlic Mushrooms with Pasta
- Perfect Pan Seared Scallops are quick and easy to make while your soup is cooking
- Oven Baked Salmon with a mustard dill sauce
Spicy Pumpkin Soup
- 6 quart saute pan
- 2 Tablespoon butter, unsalted
- ¾ cup yellow onion small dice
- 3 cloves garlic, minced, (approx. 3 teaspoons)
- 3 teaspoons fresh ginger, peeled, minced
- ½ teaspoons yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ⅛ teaspoon cayenne pepper, adjust amount for desired spice level
- 1 teaspoon kosher salt
- ½ teaspoons black pepper
- 1 pinch cinnamon
- 4 cups chicken stock
- 2 bay leaves
- 29 ounce 100% pumpkin puree (not pumpkin pie filling)
- ¾ cup water
- 3 Tablespoon heavy whipping cream
Garnish – optional
- 3 Tablespoons crème fraîche
- 1 Tablespoon roasted pumpkin seeds
- Melt butter in a 6-quart saute pan. When butter is sizzling add onions and saute on medium heat until onions are soft, about 5 minutes. Add garlic and ginger and blend together. Saute for another 2 minutes.
- Add curry powder, cumin, coriander, cayenne pepper, black pepper and salt. Blend and saute for additional 2 minutes.
- Add stock, water, bay leaves, and pumpkin puree. Mix well to blend and bring to a boil. Reduce the heat to low. Whisk in heavy cream and cover the pan.Simmer on low for 20 minutes. During the simmering time, taste and adjust seasonings if needed.
- Remove the bay leaves. Garnish with a drizzle of crème fraîche and roasted pumpkin seeds.
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened.
- Can’t find creme fraiche? A swirl of sour cream will work as a substitute.
- Prefer ginger powder? Use just 1 teaspoon in place of the fresh ginger