Like other curried soup recipes, spicy pumpkin soup is a quick and easy soup to make. Just a few spices compliment the pumpkin taste, turning it into a cosy and warm autumn soup.
How To Make Spicy Pumpkin Soup
What You Need:
This soup has been made in a soup maker (check out my guide to the best soup makers), but it can also be made in a pot on the stove. If you want the soup to be smooth, either use a hand stick blender, or leave it to cool before putting it in a blender to puree it.
- onion and garlic
- cooking pumpkin
- curry powder
- chicken or vegetable stock
- Optional: cream to stir in at the end
Best Spices For Pumpkin Soup
The spices that you add to the pumpkin soup will add a lovely warmth to this recipe. Either use a premade powder mix, or, add a few of your favourite spices;
Ginger – either fresh or grounded, cinnamon, nutmeg, allspice, cloves, cayenne, cumin, coriander
Add in around 2tsp of ground spices (combined), or if you like a more intense tastes, add in 3tsp.
What Is The Best Pumpkin For Soup?
I wouldn’t recommend using carving pumpkins for soup (or any other pumpkin recipes), they don’t tend to have much flavour. Instead, look for a cooking, or culinary pumpkin, which will much sweeter and tastier.
Related: Pumpkin Pie
If you can’t find any suitable pumpkins, you can use butternut squash, or another type of squash instead.
Should You Roast The Pumpkin?
Roasting the pumpkin before adding it to the soup maker will enhance the taste. If you want to add in this step, quarter the pumpkin and remove the seeds. Keep the skin on and brush the flesh with a little oil. Place the quarters on a baking tray and cook in a preheated oven (200c), cooking for about 30 minutes.
At the end of the cook time, the pumpkin flesh should be soft – a fork will easily pierce it. Leave the cooked pumpkin to cool slightly before peeling off the skin.
Making The Pumpkin Soup
Add all the ingredients, apart from the cream (if using), to the soup maker (or pot if you don’t have a soup maker). If your soup maker has a sauté function you can gently fry the onions and garlic before adding the remaining ingredients.
Fill the soup maker up to the ‘max’ line with hot stock. The amount you add will vary depending on your soup maker capacity as well as the volume of your ingredients.
Place the lid on the soup maker and set off on smooth.
Once the soup maker has finished, remove the lid and pour soup into bowls. Optionally stir in some cream.
You can garnish with toasted pumpkins seeds and/or croutons.
I hope you enjoy this spicy pumpkin soup recipe! Let me know in the comments what you think!
- 1 cooking pumpkin*
- 1 onion, peeled and chopped
- 2 cloves garlic, crushed
- 2tsp of curry powder**
- 800ml chicken or vegetable stock
- If you are roasting the pumpkin first, slice it into quarters, remove the seeds and brush the flesh with some oil. Cook it in a preheated oven (200c) and cook for 30 minutes. You should be able to easily pierce the flesh with a fork when it is done. Taking care not to burn yourself, peel the skin
- Optionally sauté the onion and garlic before adding the chopped pumpkin and spices to the soup maker.
- Pour in the hot stock, up to the maximum level on the soup maker jug,
- Set off on smooth.
- When the soup maker has finished, optionally stir in some cream.
- Garnish with roasted pumpkin seeds and/or croutons.
*Make sure you use a cooking pumpkin and not a carving pumpkin. If you can't find any pumpkins you can substitute with butternut squash, or another type of squash.
**You can use mixed curry powder, or individually add your own choice of spices.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 107mgSodium: 250mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 28g