This pumpkin soup is just what you need for those chilly days. It’s a blend of rich pumpkin puree, a touch of spice, and the creamy goodness of coconut milk. Each spoonful is like a warm hug, perfect for autumn and winter evenings.
Easy Pumpkin Soup
This recipe is not only delicious but also incredibly easy to make. In just 13 minutes, you can whip up a bowl of this flavorful soup that’s sure to impress your family and friends. The combination of garlic, chili pepper, and cinnamon creates a wonderful depth of flavor, while the coconut milk adds a smooth, creamy texture. Whether you’re looking for a light meal or a cozy appetizer, this soup fits the bill perfectly.
One of the best things about this Spicy Creamy Pumpkin Soup is how versatile it is. You can easily adjust the spice level to suit your taste or swap out ingredients based on what you have at home. No pumpkin puree? No problem – butternut squash or sweet potato puree works just as well. Plus, with simple ingredients like garlic, olive oil, and roasted pumpkin seeds, it’s a healthy option that’s naturally vegan and gluten-free.
Indulge with its Coconut Creaminess
Serve this soup with a side of crusty bread or a fresh green salad for a complete meal. The inviting aroma and beautiful presentation, with a swirl of coconut cream and a sprinkle of roasted pumpkin seeds, will make this dish a new favorite in your kitchen. Enjoy the warmth and comfort of this Spicy Creamy Pumpkin Soup, and savor the flavors of the season.
Table of Contents
Chef’s Notes- Spicy Creamy Pumpkin Soup
- Roasting Garlic: For added depth of flavor, consider roasting the garlic before adding it to the soup. Roasted garlic provides a sweet, mellow taste that complements the pumpkin and spices.
- Serving Suggestions: Pair this soup with a side of crusty bread or a fresh green salad for a complete meal. The bread can be used to soak up the creamy soup, adding to the dining experience.
- Additional Spices: Experiment with adding a pinch of nutmeg or ginger for an extra layer of warmth and complexity. These spices enhance the autumnal flavors of the soup.
- Consistency Adjustments: If you prefer a thicker consistency, reduce the amount of water or add more pumpkin puree. Conversely, for a thinner soup, increase the water or coconut milk slightly.
- Garnish Variety: Besides roasted pumpkin seeds, consider garnishing with a drizzle of chili oil, fresh herbs like cilantro or parsley, or a sprinkle of smoked paprika for added color and flavor.
- Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water or coconut milk if needed.
- Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences and restrictions.
- Ingredient Substitutes: If you don’t have pumpkin puree, you can use butternut squash or sweet potato puree. Similarly, if you’re not vegan, heavy cream or almond milk can be used instead of coconut milk.
- Spice Levels: Adjust the level of spiciness by varying the amount of crushed red pepper flakes. For a milder soup, use paprika or black pepper instead.
- Blending for Smoothness: For an ultra-smooth texture, blend the soup using an immersion blender or transfer it to a blender in batches. Be cautious with hot liquids in a blender.
- Layering Flavors: Adding the coconut milk in the final steps helps to retain its creamy texture and subtle flavor. Ensure the soup is simmering gently to avoid curdling the coconut milk.
- Storage and Freezing: Store leftovers in an airtight container in the refrigerator for up to three days. This soup also freezes well for up to two months. Thaw overnight in the refrigerator and reheat gently on the stove.
- Personal Touch: Encourage readers to personalize the soup by adding their favorite toppings or mix-ins, such as crispy bacon bits, sautéed mushrooms, or a dollop of Greek yogurt (if not vegan).
Spicy Creamy Pumpkin Soup
Get ready to tantalize your taste buds with this Spicy Creamy Pumpkin Soup! This delightful dish combines the rich flavors of pumpkin puree with a hint of spice and the creamy goodness of coconut cream. Perfect for a cozy appetizer or a light meal, this soup is both comforting and invigorating. Follow these simple steps to create a bowl of warmth and flavor that will impress your family and friends.
4
servings5
minutes8
minutes150
kcal13
minutesKeep the screen of your device on
Ingredients
- Base Ingredients
1 tablespoon extra virgin olive oil
2 cloves garlic minced finely
1/4 teaspoon crushed red pepper flakes or cayenne pepper
- Soup Base
2 cups pumpkin puree (store-bought or homemade)
1 1/2 cups water
- Creamy Additions
1/4 cup coconut milk (reserve 1 tablespoon for garnish)
1/8 teaspoon ground cinnamon
1 teaspoon sea salt
- Garnish
1 tablespoon roasted pumpkin seeds or sunflower seeds (optional)
- Ingredients
1 tbs olive oil
2 cloves garlic finely chopped
¼ tsp crushed chili pepper or cayenne pepper
2 cups acorn squash puree store-bought or homemade
1½ cups water
¼ cup coconut cream
⅛ tsp cinnamon powder
1 tsp salt
Optional1 tbs roasted squash kernels or pumpkin kernels
- Alternative Ingredients:
Pumpkin Puree: Butternut squash puree or sweet potato puree can be used as substitutes.
Coconut Milk: Heavy cream or almond milk can be used for non-vegan options.
Crushed Red Pepper Flakes: Paprika or black pepper can be used for a milder spice.
Directions
- Sauté Aromatics – Heat the olive oil in a saucepan over medium-high heat. Add the minced garlic and crushed red pepper flakes. Stir continuously for about 1 minute until the garlic is fragrant but not browned.
- Combine Base Ingredients – Add the pumpkin puree and water to the saucepan. Stir well to combine and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 3 minutes, stirring occasionally.
- Incorporate Creamy Elements – Stir in the coconut milk (reserving 1 tablespoon for garnish), ground cinnamon, and sea salt. Let the soup simmer on low heat for an additional minute to meld the flavors together.
- Final Touches – Remove the saucepan from heat. Ladle the soup into bowls and garnish each serving with a swirl of reserved coconut milk and a sprinkle of roasted pumpkin seeds.
Equipment
- chef’s knife
- cutting board
- saucepan
- measuring cups and spoons
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 400mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 4mg
- Iron: 8mg
FAQ- Spicy Creamy Pumpkin Soup
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Simply roast or steam the pumpkin until soft, then blend it until smooth to make your own pumpkin puree.
Is this soup very spicy?
The soup has a mild to moderate spice level due to the crushed red pepper flakes. You can adjust the spice level by adding more or less red pepper flakes, or substituting with paprika for a milder flavor.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to three days. It can also be frozen for up to two months. Reheat gently on the stove, adding a splash of water or coconut milk if it thickens too much.
What can I use instead of coconut milk?
If you’re not vegan, you can use heavy cream or half-and-half. For a non-dairy alternative, almond milk or cashew cream works well too.
How can I make the soup thicker?
To make the soup thicker, reduce the amount of water or add more pumpkin puree. You can also simmer the soup a bit longer to evaporate some of the liquid.
What other garnishes can I use?
Besides roasted pumpkin seeds, you can garnish the soup with a drizzle of chili oil, fresh herbs like cilantro or parsley, a sprinkle of smoked paprika, or a swirl of Greek yogurt or sour cream (if not vegan).
Can I use other types of squash for this soup?
Yes, butternut squash or sweet potato puree can be used as substitutes for pumpkin puree. They will provide a slightly different but equally delicious flavor.
Can I use dried garlic instead of fresh?
Fresh garlic is recommended for the best flavor, but if you only have dried garlic, use 1/4 teaspoon of garlic powder or 1/2 teaspoon of granulated garlic.
Can I add protein to this soup?
Yes, adding cooked chicken, shrimp, or tofu can enhance the soup and make it a more substantial meal.
