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2025-07-02 13:54:12

Spicy Pumpkin Soup

Velvety Spiced Pumpkin Soup with a Kick of Chili and Warm Aromatics

Ingredients:

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon ground cinnamon

1/4–1/2 teaspoon chili flakes (adjust to taste)

3 cups pumpkin purée (canned or roasted fresh)

3 cups vegetable broth

1 cup coconut milk

Salt and black pepper, to taste

Optional: pumpkin seeds, fresh parsley, or a swirl of cream for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

Add garlic, ginger, cumin, paprika, cinnamon, and chili flakes. Cook for 1–2 minutes until fragrant.

Stir in the pumpkin purée and mix well to coat with the spices.

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and simmer for 10–15 minutes.

Stir in the coconut milk and simmer for another 5 minutes.

Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth and velvety.

Taste and season with salt and pepper as needed.

Serve hot, garnished with pumpkin seeds, herbs, or a swirl of cream if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 4 servings

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Warm up with this bold and velvety Spicy Pumpkin Soup A perfect balance of creamy, cozy, and just the right heat for chilly days.

Spicy Pumpkin Soup Velvety Spiced Pumpkin Soup with a Kick of Chili and Warm Aromatics Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 1/4–1/2 teaspoon chili flakes (adjust to taste) 3 cups pumpkin purée (canned or roasted fresh) 3 cups vegetable broth 1 cup coconut milk Salt and black pepper, to taste Optional: pumpkin seeds, fresh parsley, or a swirl of cream for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add garlic, ginger, cumin, paprika, cinnamon, and chili flakes. Cook for 1–2 minutes until fragrant. Stir in the pumpkin purée and mix well to coat with the spices. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and simmer for 10–15 minutes. Stir in the coconut milk and simmer for another 5 minutes. Use an immersion blender (or transfer in batches to a blender) to purée the soup until smooth and velvety. Taste and season with salt and pepper as needed. Serve hot, garnished with pumpkin seeds, herbs, or a swirl of cream if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #pumpkinsoup #fallrecipes #spicysoups #comfortfoodseason #veganfriendly #cozymeals #pumpkinseason #easyfallmeals #coconutmilkrecipes #blendedsoup #homemadesoup #autumncomfort #soupseason #onepotmeal #spicygoodness #pumpkinflavors #healthycomfortfood #warmingdishes #vegetarianrecipes #quickmeals Warm up with this bold and velvety Spicy Pumpkin Soup A perfect balance of creamy, cozy, and just the right heat for chilly days.

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