Spicy Pumpkin Soup


Pumpkin soup from scratch is one of my favorite things about the fall season. I can’t speak for others, but I take for granted just how versatile and delicious pumpkins are when cut down and used for foods like breads, pies, and soups. I decided to use the pumpkins we got this year for a spicy pumpkin soup. This dish was a hit in my home three years ago when I first made it.

I modified this recipe slightly from the one published at Simply Recipes.


4 tablespoons unsalted butter

2 medium yellow onions, chopped

2 teaspoons minced garlic

1/8 to 1/4 teaspoon crushed red pepper

2 teaspoons curry powder

1/2 teaspoon ground coriander

Pinch ground cayenne pepper (optional)

6 cups of fresh pumpkin puree

5 cups of chicken broth (or vegetable broth for vegetarian option)

2 cups of milk

1/2 cup brown sugar

1/2 cup heavy cream


Humble in appearance, but looks are deceiving. This soup is loaded with lots of hearty flavor!



  1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
  2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
  3. 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.


Serve in individual bowls. Use roasted pumpkin seeds as optional garnish.

One thought on “Spicy Pumpkin Soup

  1. Pingback: Roasted Pumpkin Seeds |

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