This pumpkin soup is creamy and hearty, perfect for chilly days! With simple ingredients like pumpkin, broth, and spices, it will warm your heart and tummy.
Making this soup is so easy! I love blending it until smooth, then adding a sprinkle of cinnamon for that cozy taste. Serve it with crispy bread for a complete meal!
Key Ingredients & Substitutions
Pumpkin: Fresh pumpkin adds great flavor and texture. You can substitute it with canned pumpkin puree for convenience, just adjust cooking time to avoid overcooking it.
Coconut Milk: This gives the soup a creamy richness. If you prefer, you can use heavy cream, or a nut milk like almond milk for a lighter option.
Vegetable Broth: A good quality broth enhances the soup’s flavor. If you’re in a pinch, water with a pinch of salt works too. Chicken broth is another option if you’re not keeping it vegetarian.
Spices: Cumin and smoked paprika provide warmth and depth. Feel free to swap smoked paprika for regular paprika or leave it out if you want to go for a milder flavor.
How Do I Make the Soup Creamy and Smooth?
Blending the soup until smooth is essential for that creamy texture. If using a standard blender, remember to let the soup cool slightly before blending in batches to avoid splashes. An immersion blender is great for directly blending in the pot!
- Cook the pumpkin until very soft; it should easily mash with a fork.
- Blend the soup for at least 1-2 minutes until silky smooth.
- After blending, stir in coconut milk for an extra creamy finish.
How Can I Perfectly Toast Pumpkin Seeds?
Toasting pumpkin seeds enhances their flavor and adds a delightful crunch. It’s simple, but here’s how to do it right!
- Add raw pumpkin seeds to a dry skillet over medium heat.
- Stir frequently for about 3-5 minutes until they start to pop and turn golden brown.
- Keep an eye on them! They can burn quickly.
Once toasted, they make a great topping for the soup. Enjoy your cooking!
How to Make Spicy Pumpkin Soup with Roasted Pumpkin Seeds
Ingredients You’ll Need:
Main Ingredients:
- 4 cups pumpkin, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup coconut milk or cream
- 1-2 tablespoons olive oil or butter
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon chili oil or hot sauce (optional for spice)
- 1/4 cup pumpkin seeds (pepitas)
- Fresh chopped herbs (parsley or cilantro) for garnish
How Much Time Will You Need?
This pumpkin soup recipe will take about 10 minutes of prep time and 30 minutes in total. You’ll spend 5 minutes sautéing vegetables, 20 minutes simmering the pumpkin, and a few minutes to blend and prepare the toppings. In less than an hour, you’ll have a delicious pot of soup!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating your olive oil or butter in a large pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté them together until they become soft and translucent, which should take about 5 minutes. This will create a lovely base for your soup!
2. Add the Pumpkin:
Next, toss in the cubed pumpkin. Stir everything together and cook for another couple of minutes. This helps the pumpkin absorb the flavors from the onion and garlic.
3. Spice it Up:
Now it’s time to season! Sprinkle in the ground cumin and smoked paprika, stirring well to coat the pumpkin and onion mixture evenly. The aroma will be fantastic!
4. Cook the Soup:
Pour in the vegetable broth, bringing the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 20 minutes. You’ll know it’s done when the pumpkin is very tender.
5. Toast the Pumpkin Seeds:
While your soup is simmering, grab a dry skillet and heat it over medium heat. Add the pumpkin seeds and toast them for about 3-5 minutes, stirring frequently until they turn golden and fragrant. Keep an eye on them so they don’t burn!
6. Blend the Soup:
After 20 minutes of simmering, take your soup off the heat. Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you have a regular blender, carefully transfer the soup in batches to blend until smooth.
7. Add Creaminess:
Once blended, stir in the coconut milk or cream. This is where your soup gets its delightful creaminess! Season with salt and pepper to taste.
8. Spice it Up (Optional):
If you like a little heat, drizzle in some chili oil or add hot sauce at this stage. Stir well to distribute the flavors.
9. Serve and Garnish:
Now it’s time to serve! Ladle the soup into bowls and garnish with your toasted pumpkin seeds, a drizzle of chili oil, and some fresh chopped herbs. Enjoy the warmth and flavor of your homemade pumpkin soup!
There you have it! A wonderfully rich and creamy pumpkin soup to warm you up. Enjoy every last spoonful!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Yes, you can definitely use canned pumpkin puree to save time! If you do, skip the step of cooking the pumpkin until tender. Simply add the canned pumpkin to the sautéed onion and garlic, then proceed with the recipe as directed.
How Can I Make This Soup Vegan?
This recipe is already vegan-friendly if you use coconut milk instead of cream and ensure your vegetable broth doesn’t contain any animal products. Just double-check the labels to be sure!
What’s the Best Way to Store Leftover Soup?
Store leftover pumpkin soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of vegetable broth or water if it has thickened.
Can I Add Other Vegetables to This Soup?
Absolutely! Feel free to add other vegetables like carrots or potatoes for a unique twist. Just be mindful of adjusting the cooking time to ensure everything is tender before blending.
