Spicy Pumpkin Soup

Why You’ll Love Spicy Pumpkin Soup Recipe

• It brings together deep, savory pumpkin flavor with the aromatic kick of Cajun spices — a delicious departure from the usual mildly sweet pumpkin soups.

• The use of a roux adds a velvety texture and thick, satisfying body to the soup.

• The recipe is flexible: you can dial up or tone down the heat, use canned pumpkin if you’re short on time, or swap in different seasonings for a new twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Peanut oil or vegetable oil

• All‐purpose flour

• Fresh pie pumpkins (or peeled pumpkin flesh)

• Bell pepper, chopped

• Optional: Fresno pepper and jalapeño for more heat

• Onion, chopped

• Celery stalks, chopped

• Garlic cloves, chopped

• Cajun seasoning

• Chicken stock (or vegetable broth for a vegetarian version)

• Heavy cream (optional for extra richness)

• For serving: chopped fresh herbs, spicy chili flakes, extra virgin olive oil, lightly toasted pumpkin seeds

Directions

1. Remove the stems from the pumpkins, quarter them (or into eighths), remove the innards and seeds, peel the pumpkins and chop the flesh. (Yield: about 12 cups of peeled pumpkin or roughly 3 pounds.)

2. In a large pot over medium heat, add the oil and flour and stir constantly for about 10‑15 minutes, until the roux turns a light blonde brown (you may cook longer for a darker, richer flavor).

3. Add the chopped pumpkin flesh, the bell pepper (and any additional peppers for heat), onion, celery and garlic. Stir and cook about 5 minutes.

4. Add the Cajun seasoning and chicken (or vegetable) stock. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer at medium‑low for about 30 minutes (or up to 1 hour) until the vegetables are very soft.

5. Use an immersion blender (or transfer in batches to a regular blender/food processor) to puree the mixture until smooth.

6. Stir in the heavy cream if using.

7. Serve in bowls, garnished with fresh herbs, chili flakes, a drizzle of extra virgin olive oil, and toasted pumpkin seeds if desired.

Servings and timing

• Serves: approximately 12 cups of soup.

• Prep time: about 10 minutes.

• Cook time: approximately 45 minutes.

Variations

• For a vegetarian/vegan version: use vegetable broth instead of chicken stock, and substitute heavy cream with coconut milk.

• Prefer less heat? Skip the jalapeño/Fresno pepper and/or reduce the Cajun seasoning.

• Want a sweeter, more traditional pumpkin soup? Use cinnamon, clove and nutmeg instead of Cajun seasoning.

• Use canned pumpkin puree (about five 15‑ounce cans) instead of fresh pumpkin for a quicker version — add it along with stock and seasoning, then simmer and blend.

• Add a splash of maple syrup or a hint of jerk seasoning for a different flavor profile.

Storage/Reheating

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.

• Freeze: Pour into freezer‑safe containers and freeze for up to 2–3 months.

• To reheat: Warm gently on the stovetop over medium heat, stirring occasionally. If thickened too much after storage, thin with a little extra broth or water and adjust seasoning as needed.

FAQs

What kind of pumpkin should I use for soup?

Use small pie pumpkins or other edible pumpkins (not decorative carving pumpkins) and peel, deseed and chop the flesh. You can also substitute peeled pumpkin flesh in weight (about 3 lb) or use canned pumpkin puree.

Can I make this soup without making a roux?

Yes — though the roux provides richness and thickness. If you skip it, the soup will still taste good, but may be thinner and less velvety. You might compensate by cooking longer to reduce the liquid.

How spicy is this soup?

The level of heat depends on your pepper choice and how much Cajun seasoning you use. The base version is medium heat, but it can easily be made milder or hotter.

Can I make this ahead of time?

Absolutely. You can prepare the soup in full and refrigerate or freeze it. Just reheat when needed and add garnishes fresh.

Can I substitute canned pumpkin puree?

Yes. Use about five 15‑ounce cans of pumpkin puree in place of the fresh pumpkin, then proceed with the stock and seasoning and simmer accordingly.

How do I toast pumpkin seeds to garnish the soup?

Rinse and dry the saved pumpkin seeds, toss with a little oil and seasonings if you like, spread them on a baking sheet, and roast at about 350 °F (175 °C) for 10–15 minutes until golden and crisp.

Can I use different spices instead of Cajun seasoning?

Certainly. You can switch to a traditional fall spice mix (cinnamon, clove, nutmeg), or try a jerk seasoning blend, or keep the Cajun flavor. It’s quite versatile.

How to thicken the soup if it’s too runny?

Reduce it by simmering a bit longer uncovered so some liquid evaporates. Or blend more thoroughly. Alternatively, you could add a little cornstarch slurry (cornstarch mixed with cold water) while heating, though this will alter the texture slightly.

Can I freeze the soup with cream in it?

Yes, but the texture may slightly change (cream can separate a bit). If possible, you might freeze without the cream and stir it in when reheating for the freshest texture.

What garnishes work well with this soup?

Good options: chopped fresh herbs (like parsley or cilantro), chili flakes or slices of fresh chili for heat, a swirl of extra virgin olive oil, and toasted pumpkin seeds for crunch.

Conclusion

This spicy pumpkin soup is a flavorful, comforting twist on a classic. It marries the seasonal sweetness of pumpkin with bold Cajun spice and creamy texture for a satisfying meal or starter. Whether you’re looking for a cozy fall dish or something with a bit of a kick, this recipe delivers—and its flexibility lets you adapt it to your taste. Enjoy!

Spicy Pumpkin Soup

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This Spicy Pumpkin Soup is a creamy, comforting dish made with roasted pumpkin, spicy chili peppers, and warm seasonings. It’s perfect for chilly days and packs a flavorful kick.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 jalapeño peppers, chopped (or use other spicy peppers to taste)
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups pumpkin puree (fresh roasted or canned)
• 3 cups chicken broth (or vegetable broth for vegetarian version)
• 1/2 cup heavy cream (or use coconut milk for dairy-free version)
• Salt and pepper to taste
• Optional garnishes: cream or yogurt, pumpkin seeds, chopped herbs

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and peppers. Cook for 5 minutes, stirring, until they begin to soften.
3. Add the garlic, cumin, and cinnamon. Cook for another minute, stirring.
4. Stir in the pumpkin puree and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
6. Stir in the heavy cream and heat through. Adjust with salt and pepper to taste.
7. Serve hot with optional garnishes.

Notes

• Use spicier peppers like serrano or habanero if you want more heat.
• Coconut milk is a great alternative for a dairy-free version.
• You can roast your own pumpkin or use canned puree for convenience.
• Garnish with pumpkin seeds or a swirl of cream for presentation.

Nutrition

• Serving Size: 1 bowl
• Calories: 220
• Sugar: 6g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 25mg