Hot Spicy Pumpkin Soup
Dive into a bowl of velvety, aromatic bliss with this Hot Spicy Pumpkin Soup—a perfect balance of cozy warmth and bold spice. Made with tender roasted pumpkin, creamy coconut milk, and a vibrant blend of cumin, coriander, and curry powder, this soup is elevated further by the zing of fresh ginger, lime juice, and a touch of red chili heat. This easy-to-make recipe combines wholesome ingredients with a satisfying kick, making it an ideal choice for chilly evenings or festive holiday gatherings. Garnished with fresh cilantro and optional red pepper flakes, this visually stunning soup not only tantalizes the taste buds but also delivers a hearty dose of comfort. Pair it with crusty bread and savor your new fall-favorite, packed with layers of flavor in every spoonful.
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Recipe Information
Ingredients
- 800 g Pumpkin (peeled, seeded, and cubed)
- 2 tbsp Olive oil
- 1 medium Yellow onion (chopped)
- 3 Garlic cloves (minced)
- 1 tsp Fresh ginger (grated)
- 1 Red chili (finely chopped)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Curry powder
- 750 ml Vegetable stock (low sodium)
- 400 ml Coconut milk
- 2 tbsp Lime juice
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 0.5 tsp Crushed red pepper flakes (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Spread the cubed pumpkin on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper. Roast in the oven for 20-25 minutes, or until the pumpkin is fork-tender and slightly caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, grated ginger, and finely chopped red chili. Cook for an additional 1-2 minutes, until fragrant.
Add the ground cumin, ground coriander, and curry powder to the pot. Stir well to coat the onions and release the spices' aromas.
Pour in the vegetable stock and add the roasted pumpkin cubes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until smooth.
Stir in the coconut milk and lime juice. Season the soup with salt and freshly ground black pepper to taste. If you prefer a thinner consistency, you can add more vegetable stock or water.
Warm the soup over low heat for 3-4 minutes, stirring occasionally, but do not let it boil.
Ladle the hot spicy pumpkin soup into bowls. Garnish each serving with fresh cilantro, a sprinkle of crushed red pepper flakes (if desired), and an extra drizzle of coconut milk if you’d like.
Serve immediately with crusty bread or croutons on the side. Enjoy your comforting, spicy soup!
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3572 mg | 155% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 59.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3849 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
