Spicy Pumpkin Soup Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • 1-2 teaspoons red pepper flakes (adjust for spice level)


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste


  • 2 pounds (about 1 small) sugar pumpkin or butternut squash, peeled, seeded, and cut into chunks (or use 2 (15-ounce) cans of pumpkin puree)


  • 4 cups vegetable broth or chicken broth
  • 1 (14-ounce) can full-fat coconut milk (optional, for creaminess)

Garnishes (Optional):

  • Roasted pumpkin seeds
  • Chopped cilantro or parsley
  • Croutons
  • Swirl of cream or coconut milk


Prep the pumpkin (if using fresh):

  • Preheat your oven to 400 degrees F (200 degrees C).
  • Cut pumpkin or squash in half, scoop out seeds.
  • Place cut-side down on a baking sheet and roast for 30-40 minutes, or until fork-tender.
  • Let cool slightly before scooping out the flesh.

Sauté the aromatics:

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 30 seconds.

Spice it up:

  • Add the cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
  • Stir and cook for 1 minute.

Add the pumpkin and broth:

  • Add the pumpkin (roasted or canned puree) and vegetable broth to the pot.
  • Bring to a boil, then reduce heat to a simmer.
  • Cook until flavors meld, about 15-20 minutes.

Blend until smooth:

  • You can use an immersion blender (right in the pot) or carefully transfer the soup (in batches) to a regular blender.
  • Blend until silky smooth.

Add richness (optional):

  • Stir in the coconut milk for an extra creamy and luxurious touch.

Taste and adjust:

  • Add additional salt, pepper, red pepper flakes, or a touch of honey or maple syrup if you prefer a hint of sweetness.

Serve and garnish:

  • Ladle into bowls and top with your desired garnishes. Enjoy!


  • Make it your own: Experiment with different spices like curry powder, garam masala, or a pinch of cayenne pepper for extra heat.
  • Fresh vs. canned: Fresh pumpkin adds extra depth, but canned puree offers convenience.
  • Adjusting consistency: Add a bit more broth if you like a thinner soup; let it simmer longer to thicken it.


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