Spicy Pumpkin Soup just says Autumn with its rich, savory, and delicious flavors!
When fall comes knocking on the door it’s time to cook up this rich and creamy Pumpkin Soup
It’s at the top of our list and 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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This recipe allows you to adjust the liquids and seasonings to personalize the level of thickness and spiciness for your individual taste. We love to serve this soup along with simple no-knead 4 ingredient Beer Bread.
What gives this soup its kick is the cayenne pepper and fresh ginger. The remainder of the seasonings give this soup a great flavor that will emphasize and bring out the pumpkin. Make sure to use 100% pure pumpkin puree.
Ingredients for making Spicy Pumpkin Soup
- Pumpkin Puree (not pumpkin pie mix)
- Unsalted Butter
- Small Yellow Onion
- Fresh Ginger
- Yellow Curry Powder
- Ground Cumin and Ground Coriander
- Cayenne pepper
- Kosher Salt and Black Pepper
- Chicken Broth
- Bay leaves
- Heavy Whipping Cream
- Crème Fraiche
- Roasted Pumpkin Seeds
How to make Spicy Pumpkin Soup from scratch
Here are the easy steps for making a delicious Spicy Pumpkin Soup
- Melt the butter in a 6 quart saute pan.
- Sauté the onions over medium heat until softened, about 5 minutes.
- Add the minced garlic and ginger, blend together, and sauté for additional 2 more minutes.
- Add curry powder, ground cumin, ground coriander, cayenne pepper, black pepper, and kosher salt. Blend together and sauté for an additional 2 minutes.
- Add chicken stock, water, bay leaves, and pumpkin puree.
- Mix everything together and bring to a boil.
- Remove the bay leaves and blend soup with an immersion blender to puree soup to your desired consistency. (if needed puree in a blender but be careful with the hot liquids)
- 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.
- Ladle the soup into separate soup bowls.
- Garnish each bowl with a drizzle of crème fraiche and a few roasted pumpkin seeds.
This soup is a great starter for any meal and will make a delicious addition to any Fall holiday or lunch menu.
Are Pumpkins and Pumpkin Soup good for you?
Yes! Pumpkin is rich in antioxidants. Vitamins and minerals make it a very healthy fruit (yes, pumpkin is a fruit!). Pumpkins are low in calories which is always a plus! With its antioxidant value, pumpkins are known to help to boost the immune system.
What thickens pumpkin soup?
Want your soup a little thicker? The ideal thickener for creamy soups is flour or cornstarch. Whisk a Tablespoon of either into the soup, blend well, and then bring to a simmer. Cook for a few minutes and allow the granules to thicken the soup. You’ll need to make sure you are cooking out any flour flavors so additional simmer time may be needed.
What spices go well with Pumpkin?
This is really a question of taste and depends on if you prefer sweet or savory.
For spicy pumpkin soup try the savory option. These are a few of our favorites:
- Curry Powder
- White or Black Pepper
- Cayenne Pepper
- Rosemary or Thyme
For desserts or sweeter pumpkin recipes the following spices are some of our favorites:
- Brown Sugar or Granulated sugar
How long can you store Spicy Pumpkin Soup?
This soup is the perfect make-ahead for the busy holidays.
- Let soup cool completely to room temperature.
- Store in the refrigerator for 4 to 5 days in an air-tight container.
- This soup can be frozen for up to 3 months in an air-tight container.
- When ready to serve let the soup fully thaw and reheat using your favorite method (either on the stove, in the microwave, or in a slow cooker).
Additional recipes, including some make ahead’s for the holidays
Looking for a complete holiday menu that includes make-ahead dishes? We have ideas for you.
- Oven Roasted Turkey Breast
- Honey Glazed Ham
- Cornish Game Hens with Root Vegetables
- Butternut Squash Soup
- Green Bean Almondine
- Garlic Mashed Potatoes
- Cranberry Orange Sauce
Looking for some additional great Autumn recipes?
- Roasted Tomato Soup
- Classic French Onion Soup
- Greek Lemon Chicken Soup
- Chicken Tortilla Soup
- White Bean and Kale Soup
- Butternut Squash Soup
Need a new sauté pan? Here’s the 6 quart saute pan we used for this soup recipe.
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