About the Recipe
There’s something special about this time of year when the air turns crisp and the leaves start to change. It’s like the whole world slows down just a little, giving us the perfect excuse to get cozy in the kitchen. While pumpkins often get all the glory in pies and fall decorations, I’ve found that they shine just as brightly in savory dishes. This Spiced Pumpkin Soup is one of my favorite ways to embrace the season. The combination of roasted pumpkin and warm spices feels like a hug in a bowl, and every time I make it, I’m reminded of how comforting simple ingredients can be. I hope this recipe brings a little warmth to your home too, and that you find yourself savoring the beauty of fall with each spoonful.
Perfect Fall Comfort Food: This spiced pumpkin soup captures the essence of fall with warm spices and creamy texture, making it a go-to for cozy autumn nights.
Rich, Velvety Texture: With fresh pumpkin as the base, this soup is naturally creamy and smooth, offering a satisfying mouthfeel with every spoonful.
Boosted with Seasonal Spices: Cinnamon, nutmeg, and other spices elevate the flavor, creating a depth that’s both aromatic and deliciously warming.
Nutrient-Packed: Pumpkin is rich in vitamins and antioxidants, making this soup a healthy choice that nourishes as much as it comforts.
Quick and Easy to Prepare: This soup comes together in under 30 minutes, making it a simple yet impressive dish for family dinners or fall gatherings.
Versatile and Customizable: Enjoy it on its own or with your favorite toppings like roasted seeds, a swirl of cream, or crusty bread on the side for added texture.
What You'll Love
Ingredients
1 small pumpkin (about 4 cups pumpkin flesh), peeled, seeded, and diced
1 large onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional, for heat)
4 cups vegetable or chicken broth
1 cup coconut milk (or heavy cream for a richer soup)
Salt and pepper to taste
Fresh parsley or cilantro, for garnish
Pumpkin seeds, toasted (optional, for garnish)
Preparation
Prepare the Pumpkin:
Preheat the oven to 400°F (200°C). Spread the diced pumpkin on a baking sheet, drizzle with olive oil, and roast for about 20-25 minutes until tender and slightly caramelized. Set aside.
Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Add the Spices:
Stir in the cinnamon, cumin, nutmeg, ginger, and cayenne pepper (if using). Cook for 1 minute to let the spices bloom and become fragrant.
Add Pumpkin and Broth:
Add the roasted pumpkin to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
Blend the Soup:
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender and puree in batches. Return the blended soup to the pot if using a blender.
Stir in Coconut Milk:
Stir in the coconut milk (or cream) and season the soup with salt and pepper to taste. Let the soup simmer for another 5 minutes, stirring occasionally.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or cilantro and toasted pumpkin seeds if desired. Serve warm with crusty bread on the side.
This Spiced Pumpkin Soup can be stored:
In the refrigerator: For up to 3-4 days in an airtight container. It’s best to let it cool completely before refrigerating.
In the freezer: For up to 2-3 months. Store in freezer-safe containers or bags. When reheating, thaw it in the refrigerator overnight and gently reheat on the stove.
Tip:
To maintain the best texture, stir well after reheating, especially if the coconut milk or cream has separated.
1. What makes spiced pumpkin soup different from regular pumpkin soup?
Spiced pumpkin soup incorporates warm spices like cinnamon, nutmeg, ginger, and sometimes a touch of cayenne or chili, adding depth and a hint of heat that enhances the natural sweetness of the pumpkin.
2. Can I use canned pumpkin instead of fresh for this spiced pumpkin soup?
Yes, canned pumpkin is a convenient alternative to fresh pumpkin and works well in this soup. Just be sure to use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture.
3. How can I make this spiced pumpkin soup creamy?
To make the soup creamier, you can add coconut milk, heavy cream, or a dollop of Greek yogurt at the end of cooking. Coconut milk also gives it a delicious hint of sweetness and a velvety texture.
4. What spices are best for spiced pumpkin soup?
A classic combination includes cinnamon, nutmeg, ginger, and cloves. For a bit of heat, you can add cayenne pepper or chili flakes, or even a dash of smoked paprika for a subtle smokiness.
5. How do I make pumpkin soup more flavorful?
Sautéing onions, garlic, and spices before adding the pumpkin enhances the flavor. Roasting the pumpkin (if using fresh) also adds depth and a subtle caramelization.
6. Can I freeze spiced pumpkin soup?
Yes! Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat gently on the stovetop, adding a little broth if the texture is too thick.
7. What toppings go well with spiced pumpkin soup?
Toppings like toasted pumpkin seeds, a swirl of coconut milk or cream, crispy bacon, or even a sprinkle of fresh herbs like thyme or parsley add extra flavor and texture to the soup.
8. Is this soup vegan?
If you use vegetable broth and coconut milk or another plant-based milk, the soup is completely vegan. Make sure to check your spices and toppings if you’re adapting for a vegan diet.
9. What can I serve with spiced pumpkin soup?
This soup pairs well with crusty bread, garlic toast, or a simple salad. It’s also a great starter for a fall-themed meal or can be served with roasted vegetables for a heartier option.
10. How can I adjust the thickness of the soup?
To thicken the soup, simmer it longer to let it reduce, or add a potato or a carrot while cooking, then puree. For a thinner soup, add more broth or water until you reach your desired consistency.