This delicious, flavor-packed spicy pumpkin soup is perfect for cold days. It’s a delicious combination of pumpkin, spices and coconut milk. It’s sure to warm you up!
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Why this Recipe Works
This spicy pumpkin soup has a kick, but it is also fresh, mild and sweet. The ginger provides freshness, while the coconut milk and pumpkin impart a mild, sweet flavor.
It’s an ideal combination if you ask me and the perfect soup to perk you up if you’ve caught a cold. 😉
Pumpkin Spicy Soup Ingredients
- Pumpkin: the star of the show, I used butternut squash but you can use any type of pumpkin for this recipe.
- Aromatics: garlic, onion, ginger and red chili peppers form the base of this flavorful soup.
- Spices: ground cumin and turmeric add depth and compliment the fresh flavors in this soup.
- Liquids: coconut milk and water make for a simple but very creamy soup with a hint of Asian influence. This also makes the pumpkin soup completely vegan, to suit all eaters.
This soup is mainly spicy because of the red chili pepper and ginger. You can decide how spicy you want it to be. Feel free to add extra red pepper for an extra kick, or garnish with chili flakes for an even spicier flavor.
How to Make Spicy Pumpkin Soup
This easy pumpkin soup recipe is simple to make and ready in no time. Start by sautéeing the onion and garlic. Then add the ginger, cumin and turmeric. Next, add the pumpkin, coconut milk, and some water, then let it simmer until the pumpkin is cooked. Puree with an immersion blender and you’re done! Easy, right?!
The Best Pumpkin for Pumpkin Soup Recipe
For this soup, I used butternut squash, which I find very tasty. It’s also ideal because you don’t have to peel it. You just need to cut it in half and remove the seeds. Tip: making your own croutons is a great way to add extra flavour to your soup!
In the mood for more pumpkin recipes? Try my pumpkin risotto or make your own pumpkin puree and bake a delicious pumpkin bread!
Frequently Asked Questions
Can I freeze this spicy pumpkin soup?
Absolutely! Make sure it’s completely cooled before storing in an airtight container and putting it in the freezer.
How do I reheat the soup?
Gently heat it in a saucepan, bring to a slight boil (especially after freezing) and serve warm.
Is this soup vegetarian?
It is! It’s completely plant-based which means it’s suitable for vegans and vegetarians.
Ingredients
- 1 onion (chopped)
- 2 clove garlic (finely chopped)
- 1 tsp ginger (grated or finely chopped)
- 1 tsp cumin
- 1 tsp turmeric
- 750 gram butternut squash (diced with seeds removed)
- 1 red chili pepper (thinly sliced, or more if you like it spicy)
- 400 ml coconut milk (full-fat, unsweetened)
- 400 ml water
- Olive oil, salt and pepper
- Optional extra coconut milk or cooking cream
- Chili flakes
- Thin slices of red chili pepper
- Croutons
Equipment
- Soup pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a soup pan. Fry the onion, red pepper and garlic briefly. Then add the grated ginger, cumin powder and turmeric.
- Then add the pumpkin.
- Pour in the coconut milk and the water (you can use the empty coconut milk can to measure this) and bring to the boil.
- Now simmer for 15–20 minutes until all the vegetables are soft.
- Puree the soup until smooth using an immersion blender. Season to taste with salt and pepper, then garnish with extra coconut milk or cream, chili flakes and thin red pepper rings, if desired. Enjoy your meal!
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