- Dish type
- Vegetable soup
- Squash soup
- Pumpkin soup
- Spicy pumpkin soup
This is a lovely starter soup, perfect for Christmas. The soft cheese makes this pumpkin soup lovely and creamy, and the spices are wonderfully aromatic.
6 people made this
- 500g cubed pumpkin
- 100ml olive oil
- salt and freshly ground black pepper
- 1.5L water
- 1 tub cream cheese
- 1 whole clove
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 1 pinch ground cinnamon
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 200 C / Gas 6.
- Place the pumpkin in a baking dish and drizzle with the olive oil. Add salt and pepper and bake for about 15-20 minutes.
- Once the pumpkin is cooked and tender, remove from oven and pour into a large saucepan. Pour the water over and add cinnamon, nutmeg, cayenne pepper and clove. Bring to the boil and simmer for about 15 minutes.
- Remove from heat. Discard the clove. Add cheese then puree with an immersion blender (or in batches in a food processor), until the soup is very creamy. Serve immediately.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
There is too much water in this recipe, and personally I think vegetable stock should be used instead. That amount of just water leaves you with a very weak 'soup' and don't be fooled by the photograph, it looks nothing like that once the cheese has been added either.To rescue my batch of soup I had to use about 5 stock cubes.-24 Dec 2014
This 30-minute spiced pumpkin soup recipe is the weight-loss friendly answer to all your weekday dinners
My kitchen and I have never really been on good terms. I use it just to fetch the dishes or grab a few snacks, leaving the cooking to our lovely cook who whips up delicious treats in minutes. And it punishes me by hiding the jars of spices that I could have sworn were on the top shelf.
Needless to say that I don’t cook very often. But my cook didi is on leave and these are desperate times, which means all the cooking is left to me. And after a long day of working from home, I just about have the energy to whip up a bowl of two-minute noodles! But come on, there is only so much Maggi a millennial woman can eat. So I’ve had to resort to some easy-peasy recipes–ones that require minimum effort, taste good, and are also healthy.
Enter: the spiced pumpkin soup that has been my saving grace
Did you know that pumpkins (or kaddu, as we desi kids like to call it!) are low calorie but very high on nutrition. In fact, according to the USDA just 245 grams of pumpkin offers double your daily requirement of vitamin A. Not to mention, that same amount just has 49 calories, 12 grams of carbohydrates, and 0.2 grams of fat! It also has a whole lot of antioxidants and other vitamins which make this veggie great for heart health amongst other things!
Now if this isn’t healthy, I don’t know what is! And if you are worried about taste–after all, nobody likes their dinner to be bland–then I’ve got you covered there too. Because with a slew of whole spices, this soup is as tasty as a soup can be. Which is a whole lot!
It’s to experience this creamy goodness at home. Image Courtesy: Shutterstock
- 250 gm orange pumpkin
- 2 medium-sized carrots
- 4 cloves of garlic, chopped
- 1 tbsp olive oil
- 1 cinnamon stick
- 4 – 5 cloves
- 4 – 5 whole black peppercorns
- 3 cups water
- Salt to taste
- Oregano to taste
- 1 tbsp butter (optional)
- Clean, peel, and coarsely chop the pumpkin and carrots. Keep aside.
- Heat the olive oil in a pressure cooker on medium heat. Once hot, add the cinnamon, clove, and peppercorns. Toss them around till the spices release an aroma.
- Add the chopped garlic and saute it with the spices till it is translucent.
- Add the chopped pumpkin, carrots, water, salt, and oregano. Put on the lid and let the pressure cooker release two whistles on medium heat. This should take about 15 minutes.
- Let the soup cool for a few minutes before opening the lid. Using a hand blender, puree all the ingredients in the cooker until everything is well blended.
Tip: If you don’t have a hand blender, then you can make use of your mixer-grinder. Just wait for the soup to cool down completely before you transfer it to the mixie jar, lest you want the steam to literally blow off the lid of your blender. Transfer the soup to the cooker again once you’re done
- Bring the pureed soup to a boil. You can add more water if you like for a thinner consistency. Shortly before taking the soup off the heat, add the butter for some richness. Et voila your done!
Tip: You can strain the soup before bringing it to a boil for a smoother consistency.
Ready in just 30 minutes, this soup has been nourishing my soul on most nights these days. Will you give this spiced pumpkin soup a try? Let me know in the comments below.
/> Meghna Kriplani
Waging a war against diets one cookie at a time, Meghna is a content creator and editor focusing on women's issues, wellness, and lifestyle.
With a single click, you can sign up and save anything and everything you’d like to read later. So, sign in RN to get your daily dose of wellness.
Creamy Spiced Pumpkin Soup
I am so excited to share this recipe with you guys! I have been working with my friends at Organic Valley on some really fun recipes, and this is just one of them. They asked me to create this recipe for fall and the start of soup season. I love Organic Valley and all of their products, and I get so excited when I get to work with brands I truly love. We have been using their Organic Heavy Whipping Cream at the bakery since we opened. It's my favorite brand of cream and if you don't have any, then go out and get some so you can make this creamy fall soup.
When the idea came for a creamy pumpkin soup, I knew I wanted to add some spices to it, because, hello - it's pumpkin spice season! And even though this pumpkin soup has spices, it's still a savory dish that can be served as a meal or as a side dish. I topped it with toasted pumpkin seeds and fresh chives. Serve it with warm bread for dipping or cheese and crackers for a fall inspired lunch.
Can be made with
NutriBullet Blender Combo
Ingredients for a warm bowl of creamy spiced pumpkin soup.
- 1 tablespoon olive oil
- 1 1/2 cups chopped carrot (about 2 medium)
- 1 cup chopped onion (about 1 medium)
- 2 garlic cloves, chopped
- 1 granny smith apple, peeled and diced
- 4 cups fat-free, less-sodium chicken broth, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spices
- 1 (15-ounce) can salt-free pumpkin puree
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted shelled pistachios, toasted
Commonly called for in pumpkin recipes, the puree is the cooked and mashed flesh of any number of different varieties of squash. Canned pumpkin puree is a blend of winter squashes.
You can find pumpkin puree in most supermarkets. You might want to check the labels to make sure you get pumpkin pure. The pie filling usually has sugar and spices already added. With pumpkin puree, make some delicious pumpkin butter.
How to make pumpkin soup with canned pumpkin
Not counting olive oil or salt, this recipe uses just 5 ingredients &mdash canned pumpkin, onion, pumpkin pie spice, chicken broth and heavy cream &mdash that easily come together in under 10 minutes, so you can have a satisfying meal in less time than it takes to come up with the perfect fall Instagram caption. Even better, it uses just one pot and absolutely zero blending, and yields leftovers that last for days. Plus, the ingredient substitution and add-in options are endless, so you can customize your cup of soup just the way you like it:
&bullTry full-fat coconut milk instead of heavy cream for a dairy-free soup.
&bullSwitch up the spices and try it with cumin, black pepper, ginger or a pinch of cayenne.
&bullDress it up with fresh herbs, croutons, chopped roasted nuts or salted pumpkin seeds.
Serve your 5-ingredient, one-pot, blender-free pumpkin soup with an easy fall salad or on the side of an epic turkey sandwich recipe. It&rsquos the best way to start off a tasty fall dinner! We also love it simply with a hunk of bread, to sop up every last bite.
How to Make this Spicy Pumpkin Soup Recipe
- Start by heating the butter in a large saucepan or a Dutch oven over medium-high heat.
- When the butter is melted, add your onion and cook it until it is translucent and soft. Stir very frequently to avoid over browning or burning the onions.
- Add the garlic and cook until it is fragrant. This only takes about 30 seconds. Then stir in the cajun seasoning, red pepper and cayenne pepper.
- Add the pumpkin puree – this can be homemade or store bought. Just make sure that you are using pure pumpkin puree, not pumpkin pie filling.
- Stir in the chicken broth. You can also use vegetable broth to keep this vegetarian. Stir it all to combine.
- Bring the soup to a boil, then reduce the heat to simmer for 15 minutes.
- Transfer the soup to a blender or food processor. You’ll want to do this in batches so you don’t overfill the blender. Be careful because you are working with very hot soup.
- Cover tightly and blend until smooth. Pour back into your soup pot.
- Keeping the heat on low, stir in the brown sugar and stir until it is dissolved. Whisk in the milk.
- Taste for seasoning and add salt and pepper, if desired. If it’s not spicy enough for you, you can add in more red pepper.
- Pour the soup into 4 bowls, then drizzle 1 tablespoon of cream on top of each serving. Top with pepitas, if desired.
- 1 large butternut squash (or 2 small)
- 1 carrot, roughly diced
- 1 celery stick, roughly sliced
- 1 brown onion, or 3 shallots, diced
- 2-3 cloves garlic, minced (personal preference can dictate)
- 1.5 tsp fresh minced ginger
- 1 can organic coconut cream
- 3-5 cups vegetable stock (add last to achieve preferred consistency)
- 1 whole star anise
- 1.5 tsp cinnamon
- 1.5 tsp ground coriander seed
- 1/4 tsp nutmeg
- 1/2 tsp cayenne pepper
- salt & pepper to taste
- coconut oil for frying (olive and grape seed are fine too)
We made this for Halloween supper following the advice to add garlic, cumin and chipotle. It still didn't really come together until we added the crema - the soup really needs the tang of sour cream and acid from the lime (we used juice of 1/2 a lime and zest). Then it was quite good with the nice crunch from the pepitas.
Love this recipe!! Kelly Ripa made it on her show many years ago and I've been making it at least once a winter every since. Only difference is that for the crème fresh I use 1/4 C coconut milk 1/4 C sour cream and a couple T of fresh lime juice. At times I've also found spicy seasoned pumpkin seeds. perfect for this dish!! <3
I made this recipe for the 1st time and followed instructions as written. I found it pretty bland. I then added more lime juice to the Mexican creme to see if that would help - not enough to increase the rating. Next time, I will add more spice as recommended by other reviewers.
Great use for my Halloween decor! I had a pretty large Cinderella pumpkin on the front porch from mid-October through Thanksgiving. Then I made a chicken curry-stuffed pumpkin for an informal dinner party the other day. Today, I made this soup, using the frozen turkey stock I had left from Thanksgiving. Halved the recipe and pumped it up with two cloves of garlic and some cumin, added to the onions when they're about done. It's good. It tastes like pumpkin. No surprises. We're having it on Christmas.
I've made this for years and substitute Canned Pumpkin Pie Pumpkin for the Packed pumpkin (which increases the sugars). Just Taste and balance the sugars and the spice - then it's a 10!
This was excellent. I've tried other pumpkin soups, and they were too bland, too cloying/oily (too much pumpkin or coconut milk), or too rich. This was spicy without clearing your sinus, and pumpkiny without overpowering. Having read the reviews, I added the broth gradually, and used a bit less than called for. My only ɼhange' was making 1/3 of the recipe, because who wants to experiment with soup for a dozen?
I tried to like this but I just couldn't. It was edible, but not very interesting.The crema was good.
Great recipe with revisions: like others, I made a nice paste out of mild red chile flakes, cinnamon, cardamom, chipotle, cumin, and garlic with olive oil and water. Smells really strong but flavor is just perfect and subdued in the end with the 3 cans of pumpkin, etc in this large pot of soup. The lime crema is amazing with the pepitas topping - totally brings the whole thing together.
From reading the mostly glowing reviews I was really disappointed. In fact, I found this recipe to be appallingly bad. It was a spicy gooey mess, with no flavor. I had to serve it because I had nothing else, embarrassing! Tons left over, threw it out. yuck!
I love this recipe as is, and I also change it. I add cumin and chipotle, as well as make it a cream soup instead of adding the crema later. Once of my favorite soups ever, and easy!
I add a little chili powder for an extra kick, but this soup is absolutely delicious. Great for when you're feeling a little under the weather or cold winter days.
I've been making this every year for about 10 years. My family would kill me if I didn't make it for Thanksgiving! It's very good. DON'T CHANGE ANYTHING! Okay, maybe add a little extra crushed red pepper!
This was very good. Like other reviewers, I made some changes: added cumin to the onions, added one sweet potato to thicken the soup, and topped with toasted almonds (didn't have pepitas) and sour cream. Will definitely make again.
This is perhaps my most frequently made recipe from Epicurious. I make it every year for Thanksgiving now. I've tried a few different variations: With fresh pumpkin and with canned (fresh is tasty but not essential). With chicken broth or with veggie broth to make it vegetarian-friendly (both ways are tasty). My husband and I tend to prefer our food quite spiced, so I tend to add various spices--whatever is on hand--plus increase the amount of red pepper flakes. My only warning is that I think the liquid ratios are off in this recipe. I use less broth or else find myself adding greater and greater quantities of pumpkin to make it as thick as I like it. I made the Mexican cream the first time but don't view it as essential, either--you can just allow guests to add a dollop of sour cream at their choice.
a cook from seattle is the tops. make it that way. cumin is the secret.
Subbed a chipotle for the pepper and pureed it with the rest. The lime cream is a must--next time will make sure my chicken broth doesn't contain cane sugar. Made it a wee bit sweet for me.
This soup is how we start Thanksgiving dinner evey year. However, I do make a few substitutions and additions. First of all, I never use canned pumpkin. After I sautee the onions I add cubed butternut or buttercup squash, and season it well with the red pepper, cumin, and a bit of cinnamon. Then I follow the recipe as written. Finally, I sautee the pepitas in a little bit of olive oil and a pinch of chile powder. Yummy! The contrast between the hot soup, the cream, and the spicy pumpkin seeds is irresistible.
This was really good. I found the spiciness just right - I would have liked a bit more, but more would have been too much for the less adventurous eaters in the house. I left out the milk because we had lots of other milky stuff in the meal, and it was still good.
This was probably the blandest, most uninteresting recipe I have ever made. I threw in almost anything I could find to add flavor, and still, I am almost embarrassed to serve it. So much for a memorable dinner for my guy - this recipe is all too forgettable!
I like to make this for the first course of Thanksgiving dinner. The spice and the texture wake up your tastebuds so you can really enjoy the rest of the meal! It has become a custom at our meal. I've found that 1/3 of this recipe makes about 5 quarts. I use 1 32 oz carton of broth when making 1/3 of the recipe. Since we have it only as a first course, 5 quarts will feed about 8 people. The only modification I make is to add a chopped fresh jalepeno (to 1/3 the recipe, so that would be 2 large if making the full amount). This year I'm going to try adding some chipotle chile powder with the pumpkin. I also like to simmer it down longer than 10 minutes so the flavor is more intense. This, and the fact that I usually re-heat it for dinner, means that I tend to start with it on the thin side, and not too spicy. Oh, and I invested in an immersion blender for this recipe since I make it every year. It doesn't blend as fine, but it's a heck of a lot easier than transferring lava pumpkin to the blender and back again!
I make this every year for Halloween or during Thanksgiving. Everyone always asks for the recipe. It is great as is, but if you use really strong onions they can be overpowering. I also substitute 2 tbsp of ground cayenne pepper for the red pepper flakes. Make a day ahead, it tastes much better the next day. I also serve it with sweet cornbreak and the Mexican Cream is a must!!
Made this for a pumpkin and apple party, and it was a big hit. I will say I made a few variations, and judging on how perfectly spiced it was, I will have to say that I would never make it as written, as it would be WAY to bland. Here's what I did instead of the dried pepper flakes. Make a paste in the blender of 2-3 dried New Mexico Chilis (or other dried mild chili), some garlic, and 1/2 teas fresh ground or whole cumin seed, 1/2 teas dried chipotle powder, and a touch of water and oil. After onions have sautéed, sauté this mixture briefly in the pan with the onions to toast it and bring it alive. Then, proceed as usual. Also, only add 1/2 the chicken broth (and full strength at that)! I can't imagine adding all that broth and getting the same rich flavor. Remember, taste as you go, you can always add more. Also, I added a bit of maple syrup for sweetness and depth. Oh yea, and instead of all milk, I used ½ whole milk and ½ cup cream. Lastly, grate some lime zest into the lime crema. Perfect. Also, salt the toasted pepitas. Also, used the swirl serving technique mentioned in another review.
Made this for a pumpkin and apple party, and it was a big hit. I will say I made a few variations, and judging on how perfectly spiced it was, I will have to say that I would never make it as written, as it would be WAY too bland. Here's what I did instead of the dried pepper flakes. Make a paste in the blender of 2-3 dried New Mexico Chilis (or other dried mild chili), some garlic, and 1/2 teas fresh ground or whole cumin seed, 1/2 teas dried chipotle powder, and a touch of water and oil. After onions have sauteed, saute this mixture briefly in the pan with the onions to toast it and bring it alive. Then, proceed as usual. Also, I added 1/2 cream (1 cup) and 1/2 whole milk (1 cup) instead of all whole milk. Also, only add 1/2 the chicken broth (and did not use low soduim, I used full strength)! I can't imagine adding all that and geting the same rich flavor. Lastly, grate some lime zest into the lime crema. Perfect. Also, salt the toasted pepitas.
This soup is fantastic. BUT, the posted recipe is for 14 servings, so you may want to cut it in half. It does freeze well.
simply wonderful. made it today for canadian thanksgiving, sw theme. yumm. don't know why anyone could object to this one it's a keeper. didn't have pumpkins seeds but better, pepitas a mexican pumpkin seed condiment. placed some crema and pepitas on top, and did a little swirl. very elegant, super easy.
5 tablespoons unsalted butter
1 cup sliced onion
2 cloves garlic, chopped
5 pounds Kabocha squash or
Japanese pumpkin, peeled,
seeded and diced
5 cups chicken stock
1 cup heavy cream
3 thyme sprigs
1 tablespoon black
1 bay leaf
- fine sea salt freshly
ground white pepper
1 large pumpkin (about 12-
inches in diameter)
2 tablespoons butter
- fine sea salt and freshly
- spiced pumpkin seeds
- herbed crème fraiche
Spiced pumpkin seeds
1 tablespoon butter
½ cup raw pumpkin seeds
¼ teaspoon cayenne
¼ teaspoon toasted ground
¼ teaspoon toasted ground
- fine sea salt and freshly
Herbed Crème Fraiche
1 cup crème fraiche
1 tablespoon chopped parsley
1 tablespoon cut chives
1 teaspoon freshly cracked
- fine sea salt