Spicy Cream of Pumpkin Soup
Warm up your soul with this comforting and flavorful Spicy Cream of Pumpkin Soup—a perfect blend of fall-inspired spices and velvety smoothness. Made with earthy pumpkin puree, rich heavy cream, and a tantalizing mix of cayenne, cinnamon, and nutmeg, this soup strikes a perfect balance of heat and sweetness. Sautéed onions and garlic round out the savory base, while a customized topping of crunchy pumpkin seeds and zesty chili flakes adds texture and a spicy kick. Ready in just 35 minutes, this creamy pumpkin soup is ideal for cozy weeknight dinners or festive holiday appetizers. Serve it warm with crusty bread or a crisp side salad for a seasonal dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups pumpkin puree
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 0.25 teaspoons red chili flakes (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
In a large pot, heat the olive oil and unsalted butter over medium heat until the butter is melted.
Add the finely chopped yellow onion to the pot and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the pumpkin puree to the pot and stir well to combine with the onion and garlic mixture.
Pour in the vegetable broth, stirring continuously, and bring the mixture to a gentle boil.
Reduce the heat to low and season the soup with cayenne pepper, cinnamon, nutmeg, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly and transfer it in batches to a countertop blender.
Return the blended soup to the pot and stir in the heavy cream. Heat over medium-low for 2-3 minutes, making sure not to let it boil.
Taste and adjust seasoning if needed. For more heat, add a pinch of cayenne or red chili flakes.
Ladle the soup into bowls and garnish with pumpkin seeds and red chili flakes if desired. Serve warm.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.8 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 767 mg | 16% | |
*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.
