Name: Spicy Pumpkin Soup
Prep time: 10 min
Cook time: PT-487850H28M27S
Total time: PT-487850H28M27S
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, cooked and pureed); 3 cups vegetable broth (or chicken broth); 1 can (14 oz) coconut milk (full-fat for creamier texture); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon chili powder; 1/4 teaspoon cayenne pepper (adjust to taste); 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; Salt and black pepper to taste; 1 tablespoon maple syrup or honey (optional, to balance the heat); Fresh cilantro or parsley for garnish (optional)

Jump to Recipe·Leave a Review

I love making this Spicy Pumpkin Soup because it combines the natural sweetness of pumpkin with a kick of heat from spices, creating a rich and flavorful bowl of comfort. It’s easy to prepare, and the smooth, velvety texture makes it the perfect dish for chilly days. The blend of savory, spicy, and slightly sweet notes makes it a favorite in my fall recipe collection!

Why I’ll Love This Recipe

What I adore about this soup is how balanced the flavors are. The creaminess of the pumpkin base, combined with a touch of heat from chili powder and cayenne, creates a soup that’s comforting yet exciting. It’s vegan-friendly (unless you add cream), super satisfying, and it’s the perfect starter for fall dinners or a light meal when served with warm bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 oz) pumpkin puree (or 2 cups fresh pumpkin, cooked and pureed)
3 cups vegetable broth (or chicken broth)
1 can (14 oz) coconut milk (full-fat for creamier texture)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
1 tablespoon maple syrup or honey (optional, to balance the heat)
Fresh cilantro or parsley for garnish (optional)

Directions

Sauté the aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- Add the garlic and sauté for another minute until fragrant.
Add the pumpkin and spices:
- Stir in the pumpkin puree, vegetable broth, coconut milk, cumin, coriander, chili powder, cayenne, paprika, and cinnamon. Mix well to combine.
- Bring the mixture to a simmer over medium heat. Let it cook for 15-20 minutes, stirring occasionally, so the flavors can meld together.
Blend the soup:
- After simmering, use an immersion blender to carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, then return it to the pot.
- Taste the soup and adjust seasonings as needed—add salt, pepper, or a little more cayenne if you like it spicier.
Finish and serve:
- Stir in the maple syrup or honey if you want to add a little sweetness to balance the heat (optional).
- Serve the soup hot, garnished with fresh cilantro or parsley, if desired.

Servings and Timing

This recipe makes about 4-6 servings. Prep time is 10 minutes, and cook time is about 25-30 minutes.

Spicy Pumpkin Soup

Variations

I like to change it up by:

Adding roasted butternut squash or sweet potatoes for extra depth of flavor.
Mixing in a tablespoon of peanut butter or almond butter for a creamy, nutty twist.
Topping the soup with a dollop of sour cream or coconut cream for extra richness.
Adding a squeeze of lime juice for a fresh, tangy contrast to the spices.
Using red pepper flakes or fresh chili peppers for more heat if desired.

Storage / Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the soup in a pot over medium heat or in the microwave until hot. The soup also freezes well for up to 3 months—just let it cool completely before transferring to a freezer-safe container.

FAQs

Can I make this soup ahead of time?
Yes! In fact, the flavors get even better after sitting for a few hours or overnight. It’s perfect for meal prep!
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast or steam fresh pumpkin, then puree it before adding it to the soup.
Can I make this soup spicy without cayenne?
Yes, you can substitute with fresh chilies, hot sauce, or even chili paste for a different kind of heat.
Is this soup vegan?
Yes! It’s made with coconut milk and vegetable broth, making it completely vegan unless you add dairy-based toppings.

Conclusion

This Spicy Pumpkin Soup is a cozy, comforting dish that’s perfect for fall. The blend of warm spices, creamy pumpkin, and a touch of heat makes it a flavorful and satisfying bowl of goodness. Whether you’re enjoying it on a crisp autumn day or serving it as a starter for a hearty meal, it’s sure to be a crowd-pleaser!