Best Pumpkin Soup Spicy Pumpkin Soup Recipes

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

SPICY PUMPKIN SOUP

Steps:

• Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.
• Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
• Stir in heavy cream before serving.

SPICY COCONUT PUMPKIN SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

Steps:

• Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

SPICY PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
• Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
• Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
• Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
• Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
• Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO

Steps:

• Preheat oven to 400°F.
• Make toasts:
• Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
• Make soup:
• Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
• Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
• Serve soup in bowls topped with slices of toast spread with pesto.

SPICY PUMPKIN & CORN SOUP

Steps:

• In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Steps:

• Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
• Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

SPICY CURRY PUMPKIN SOUP

Steps:

• Melt butter in a 4-quart saucepan over mediium-high heat. Add onions and garlic and cook, stirring often until softened, about 4 minutes. Add spices and stir for a minute more.
• Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
• Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. (I use a hand blender instead to puree the soup right in the pot).
• With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
• Garnish with toasted pumpkin seeds and/or sour cream (optional).

SPICY PUMPKIN AND SPLIT PEA SOUP

Steps:

• In a large metal spoon or a small pan, heat saffron over low heat about 10 seconds until dry, then grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Bring broth, peas, and onion to a boil in a large soup pot over high heat. Reduce heat to low and simmer, partially covered, 30 to 40 minutes. Stir in oil, cinnamon, ginger, spoonful of saffron, and pumpkin. Bring to a boil, then reduce to low and simmer, partially covered, stirring occasionally, about 1 hour. The soup is done when the pumpkin begins to fall apart and the peas are tender. Salt and pepper and sprinkle with parsley.

QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS

Steps:

• Make soup:
• In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
• While soup simmers, make pumpkin seeds:
• In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
• Finish and serve:
• When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

SPICY PUMPKIN AND CORIANDER SOUP

Steps:

• Chop up meat of pumpkin - the smaller the quicker it will cook.
• Chop up onion and garlic.
• In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
• Add white wine - simmer a few more minutes.
• Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
• Add spice paste to soup.
• Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
• Remove from heat and puree.
• Add a few twists of ground black pepper.
• Add ground red chilli pepper.
• Add the balsamic vinegar and stir through.
• Optional: Could also stir through a little sour cream or yoghurt when serving.

SPICY MISO AND PUMPKIN SOUP

Steps:

• In a medium pot, heat oil and sauté onion and garlic for 2 minutes.
• Add pumpkin purée, broth, water, cayenne pepper, and white pepper. Bring to a boil, reduce heat, and cook for 5 minutes.
• Add soy milk and miso; cook for 1 minute more (do not boil).
• Transfer soup to a food processor and purée until smooth.
• Add basil and purée for 30 seconds. Adjust seasonings to taste.
• Serve hot, sprinkled with soy nuts.

SPICY PUMPKIN SOUP WITH GREEN CHILI SWIRL

Steps:

• Combine green chilies, sour cream and cilantro in a food processor or blender and process until smooth. (See description note for alternative to processing.).
• Combine pumpkin, chicken broth, water, cumin, chili powder, garlic powder, and pepper if desired, in a medium saucepan; stir in 1/4 cup of the green chili mixture.
• Bring to a boil; reduce heat to medium.
• Simmer, uncovered, 5 minutes, stirring occasionally.
• Pour into 4 serving bowls and top each with a dollop of the the remaining green chili mixture and additional sour cream, if desired. Check seasoning to see if it needs adjustment or salt.
• Run tip of spoon through dollops to make swirl.

CREAMY & SPICY PUMPKIN SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
• Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
• Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.

SPICY SAVORY PUMPKIN SOUP

Steps:

• Rinse and drain the beans and corn, put them aside for now.
• Bring the broth to a boil, then reduce the heat.
• Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
• Stir in the beans.
• Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
• Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
• Mix in the dried ingredients and incorporate. Then put in the cilantro.
• Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.

SPICY PUMPKIN & LENTIL SOUP! (VEGETARIAN TOO!)

Steps:

• Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
• ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
• ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
• Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
• Remove from heat and MASH until smooth.
• STIR through coriander.
• ENJOY!

SPICY PUMPKIN SOUP

Steps:

• Heat oil in a 3-qt saucepan.
• Add garlic, chili powder and cumin.
• Stir over medium heat for 1 minute.
• Add broth, increase heat then stir in chick-peas, pumpkin, corn and salsa.
• Bring to a boil the reduce heat and simmer for 10 minutes to develop flavors.
• Ladle into soup bowls and garnish with cheese and sour cream, if desired.

SPICY GREEK PUMPKIN SOUP

Steps:

• Cut pumpkin into even sized chunks.
• Heat oil, cook leeks and garlic until softened.
• Add ginger and cumin, stir for another minute.
• Add pumpkin chunks and stock, season with salt and pepper.
• Bring to boil then simmer for 30 minutes or until pumpkin is tender.
• Process soup in blender or with immersion blender.
• Reheat gently, ladle into 4 bowls.
• Swirl a Tbs of Greek yogurt into each bowl, garnish with fresh cilantro leaves.

LOW-FAT SPICY PUMPKIN SOUP

Steps:

• Preheat oven to 350°F
• Roast pumpkin and squash on a cookie sheet until soft and they have some color - around 30 minutes.
• In a large pot, saute onions and garlic in a little chicken stock until translucent.
• Add remaining chicken stock, pumpkin, squash, coconut milk, and spices.
• Simmer for 20 minutes.
• Blend (I use a hand blender) until smooth. Add more chicken stock if you wish a have a thinner soup.