Description
This Spicy Pumpkin Soup is a comforting and flavorful fall favorite that blends roasted pumpkin with warming spices for a creamy, rich bowl of goodness. Roasting the pumpkin deepens its natural sweetness while cayenne pepper adds a gentle kick, balanced by aromatic ginger and garlic. Perfect as a cozy appetizer or light meal, this soup is topped with your choice of cream or herbs for an elegant finish.
Ingredients
Roasted Pumpkin
- 1 small pumpkin (about 4 cups, or two 15-ounce cans of pumpkin purée)
- 1 tablespoon extra virgin olive oil (divided)
- Salt, to taste
- Pepper, to taste
Sauté and Soup Base
- 1 tablespoon extra virgin olive oil (remaining)
- 1 yellow onion, diced small
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups vegetable stock
- 1/2-1 teaspoon cayenne pepper, to taste
Garnish (Optional)
- Drizzle of cream, coconut milk, or olive oil
- Fresh minced herbs or pepitas
Instructions
- Preheat and Prepare Pumpkin: Preheat the oven to 400°F. Cut the pumpkin in half, remove seeds, and slice into 4 to 6 pieces. Place on a rimmed baking sheet.
- Roast Pumpkin: Drizzle pumpkin slices with 1 tablespoon of olive oil and season with salt and pepper. Roast for 35 to 40 minutes until fork-tender. Allow to cool, then scoop out the flesh into a bowl.
- Sauté Aromatics: Heat remaining olive oil in a large saucepan or deep skillet over medium heat. Add diced onion and sauté until translucent, about 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 to 60 seconds.
- Combine Ingredients: Add roasted pumpkin, ginger, and vegetable stock to the pan. Season with cayenne pepper, salt, and pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally to prevent sticking.
- Purée Soup: Using an immersion blender or transferring carefully to a stand blender, purée the soup until smooth.
- Adjust Consistency: If the soup is too thick, thin with additional stock or water. For a thicker texture, add more pumpkin purée or simmer uncovered for longer.
- Serve and Garnish: Divide soup into 4 bowls and serve warm. Garnish with a drizzle of cream, coconut milk, or olive oil and sprinkle with fresh herbs or pepitas if desired.
Notes
- Removing seeds before or after roasting is flexible; roasting with seeds in makes cleanup easier but seeds should be discarded before blending.
- Adjust cayenne pepper according to your spice preference.
- For a vegan option, use coconut milk instead of cream for garnish.
- Leftover soup stores well refrigerated for 3-4 days and freezes nicely for up to 2 months.
- Use fresh pumpkin when in season, otherwise canned pumpkin purée works just as well.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
