Get ready for a truly comforting and flavorful experience with this spicy pumpkin soup recipe! This delightful dish combines the sweetness of pumpkin with a zesty kick, making it perfect for a cozy evening. You will love how simple and quick it is to prepare, delivering rich flavors without any fuss. This creamy, warming soup is a weeknight winner.
Table of Contents
Why You’ll Love This Spicy Pumpkin Soup
- Rich, Bold Southwest Flavors: This soup bursts with aromatic spices like cumin and oregano, creating a delicious southwestern profile that excites your taste buds.
- Nutritious and Healthy: Packed with vegetables and fiber from pumpkin and white beans, this soup is a wholesome meal option that nourishes your body. According to Healthline, pumpkin offers numerous health benefits, including being rich in vitamins, minerals, and antioxidants.
- Simple, Fast Preparation: From start to finish, this recipe is designed for busy schedules, allowing you to enjoy a homemade meal quickly and easily.
- Readily Available Canned Pumpkin: We use convenient canned pumpkin puree, saving you time and effort while ensuring a consistent, velvety texture.
- Naturally Vegetarian: This hearty and satisfying soup is inherently vegetarian, making it a fantastic choice for a wide range of dietary preferences.
Ingredients
Gathering the right ingredients is key to a fantastic spicy pumpkin soup recipe. Here is everything you will need to create this comforting dish.
Wet Ingredients:
- 1 tablespoon oil (olive oil or vegetable oil works well)
- 8 cups vegetable stock
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
Aromatic Vegetables:
- 1 large onion, peeled and chopped
- 5 cloves garlic, peeled and chopped
- 1 jalapeno, seeded and chopped
Spices:
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons dried oregano
- 1 1/2 teaspoons salt
- Dash or two of cayenne pepper (for garnish and extra heat)
- Extra salt (for seasoning garnishes)
Canned Ingredients:
- 29 ounces pure pumpkin puree (not pumpkin pie filling)
- 15 ounces white beans, drained (like cannellini or navy beans)
Optional Garnishes:
- 1/2 cup pepitas (pumpkin seeds)
- 1 cup french fried onions (like French’s)
Notes & Substitutions
Pure pumpkin puree is essential for this spicy pumpkin soup. Do not use pumpkin pie filling, which contains added sugar and spices. If using fresh pumpkin, roast and puree about 4-5 cups of cooked pumpkin flesh.
For bean alternatives, chickpeas or even red lentils can work well, but white beans offer a milder flavor that lets the pumpkin shine. Canned beans are a convenient and nutritious option for quick meal preparation, as highlighted by Real Simple’s insights on the health benefits of canned beans.
Adjust the spice level by adding more or less jalapeno, or a pinch of cayenne pepper directly into the soup during simmering. For a vegan option, substitute maple syrup or agave nectar for the honey.
Consider toasted croutons, fresh cilantro, or a dollop of dairy-free sour cream as alternative garnishes. Vegetable broth is recommended, but chicken broth can be used if you prefer and are not vegetarian.
Equipment
You will need just a few basic kitchen items to create this delicious spicy pumpkin soup.
- Large sauce pot or Dutch oven
- Immersion blender or standard blender
- Cutting board and sharp knife
- Measuring cups and spoons
- Baking sheet (for toasting garnishes)
Instructions
Making this spicy pumpkin soup is wonderfully straightforward. Follow these steps for a rich and creamy result.
- Sauté Aromatics and Spices: Place a large sauce pot over medium-high heat. Add the oil, chopped onion, garlic, and seeded jalapenos. Sauté these aromatics for 3-5 minutes until they soften and become fragrant. Stir in the ground cumin, dried oregano, and salt, then continue to sauté for another 2 minutes, allowing the spices to bloom. This step is crucial for developing the deep flavors of your spicy pumpkin soup.
- Add Liquids, Pumpkin, and Beans: Pour the vegetable stock into the pot. Add the pure pumpkin puree and the drained white beans. Stir everything together to combine.
- Simmer for Flavor Development: Bring the mixture to a simmer. Reduce the heat to medium-low and let the soup gently simmer, uncovered, for 20 minutes. This allows all the flavors to meld beautifully. After 20 minutes, stir in the red wine vinegar and honey, then simmer for an additional 3-5 minutes.
- Blend Until Creamy and Smooth: Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and creamy. If you are using a regular blender, work in batches. Be very careful! Fill the blender only halfway, open the vent in the lid, and place a towel over it to protect from hot splashing liquid. Blend until smooth.
- Prepare Crunchy Toppings: Preheat your oven to 400 degrees F (200 degrees C). Spread the pepitas and french fried onions out evenly on a baking sheet. Sprinkle them with a dash or two of cayenne pepper and a little salt. Toast in the preheated oven for 3-4 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.
- Serve and Garnish: Ladle the warm spicy pumpkin soup into bowls. Sprinkle generously with the toasted pepitas and french fried onions. Serve immediately and enjoy your homemade, comforting meal.
Pro Tips for the Best Spicy Pumpkin Soup
Always choose pure pumpkin puree for your spicy pumpkin soup, not pumpkin pie filling. The labels look similar, so double-check to avoid unwanted sweeteners and spices. To adjust the spice level, start with half a jalapeno and taste before adding more. You can also add a pinch of red pepper flakes or extra cayenne during simmering for an extra kick.
For ideal consistency, add a little more vegetable stock if the soup is too thick after blending. If it is too thin, let it simmer uncovered for a few extra minutes to reduce. When blending, ensure there are no unblended chunks for a silky-smooth finish. Taste and adjust seasoning throughout the cooking process; a final pinch of salt or a splash of vinegar can make a big difference to this spicy pumpkin soup.
Serving Suggestions
This spicy pumpkin soup pairs wonderfully with a variety of accompaniments. A crusty loaf of artisanal bread or warm garlic naan is perfect for dipping and soaking up every last drop. A light side salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
For a heartier meal, consider topping the soup with grilled chicken strips, roasted chickpeas, or a swirl of plain Greek yogurt for added protein. This versatile soup also complements fall-themed dishes like roasted root vegetables or a simple quinoa salad.
Storage & Reheating
This spicy pumpkin soup stores beautifully, making it excellent for meal prep. Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the soup. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It will last in the freezer for up to 2-3 months. When ready to enjoy, thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of vegetable stock or water to achieve your desired consistency as the soup can thicken slightly after freezing.
Nutrition Information
This spicy pumpkin soup is a nutritious choice, offering a good balance of macronutrients. Here is an estimated nutritional breakdown per serving, based on 8 servings.
| Nutrition Name | Nutrition Value |
|---|---|
| Serving Size | 1 serving |
| Calories | 234 kcal |
| Carbohydrates | 36 g |
| Protein | 8 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Sodium | 1447 mg |
| Potassium | 602 mg |
| Fiber | 7 g |
| Sugar | 11 g |
| Vitamin A | 16545 IU |
| Vitamin C | 8 mg |
| Calcium | 108 mg |
| Iron | 4.9 mg |
Please note these values are estimates and can vary based on specific ingredient brands and preparation methods.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
- Absolutely! You will need about 4-5 cups of roasted and pureed fresh pumpkin. Roasting enhances the flavor for this spicy pumpkin soup.
- How can I make the soup thicker or thinner?
- To thicken, simmer uncovered for longer. To thin, add a splash of vegetable stock or water until it reaches your desired consistency.
- Is this recipe vegan-friendly?
- Yes, it is! Simply substitute the honey with maple syrup or agave nectar to make this a delicious vegan spicy pumpkin soup recipe.
- How spicy is this soup and can I adjust it?
- The soup has a mild-to-medium kick from one jalapeno. You can easily adjust the heat by adding more or less jalapeno or a pinch of cayenne pepper.
- Can I make this soup ahead of time?
- Yes, this soup is perfect for making ahead! Store it in the refrigerator for up to 3-4 days and reheat gently on the stovetop.
Conclusion
This spicy pumpkin soup recipe is a true gem, offering a perfect blend of warmth, creaminess, and zesty flavor. Its simple preparation makes it ideal for busy weeknights, yet it feels special enough for any occasion. Whether you are seeking comfort or a nutritious meal, this soup delivers every time. We hope you try this easy spicy pumpkin soup soon! Share your creations with us in the comments below. Happy cooking!
Spicy Pumpkin Soup
Equipment
- large sauce pot
- Immersion Blender
- Baking sheet
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 large onion peeled and chopped
- 5 cloves garlic peeled and chopped
- 1 jalapeno seeded and chopped
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons dried oregano
- 1 1/2 teaspoons salt
- 8 cups vegetable stock
- 29 ounces pure pumpkin puree
- 15 ounces white beans drained
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
Toppings
- 1/2 cup pepitas pumpkin seeds
- 1 cup french fried onions like French’s
- Cayenne
- Salt
Instructions
Steps
- In a large sauce pot over medium-high heat, add oil, onion, garlic, and jalapenos; sauté for 3-5 minutes until soft. Stir in cumin, oregano, and salt, then sauté for another 2 minutes.
- Add vegetable stock, pumpkin puree, and white beans to the pot and simmer uncovered for 20 minutes. Stir in red wine vinegar and honey, then continue to simmer for an additional 3-5 minutes.
- Carefully use an immersion blender to puree the soup until it reaches a smooth consistency.
- Preheat the oven to 400 degrees F, then spread pepitas and french fried onions on a baking sheet. Sprinkle with cayenne pepper and salt, and toast for 3-4 minutes until fragrant.
- Serve the warm soup immediately, garnished with the freshly toasted pepitas and french fried onions.