Spicy Savory Pumpkin Soup
Warm up your autumn nights with a bowl of Spicy Savory Pumpkin Soup, a creamy and aromatic blend infused with the perfect balance of rich spices and velvety coconut milk. This comforting recipe features nutrient-packed pumpkin purée, fragrant ginger, garlic, and a trio of bold spices—cumin, smoked paprika, and a hint of cayenne pepper—for a flavorful kick. Sautéed onions enhance the soup's depth, while unsweetened coconut milk adds a luscious creaminess. Ready in just 45 minutes, this vegan and gluten-free dish is topped with optional garnishes like fresh cilantro and toasted pumpkin seeds for a delightful crunch. Perfect as a cozy starter or a light main course, this soup delivers the essence of fall in every spoonful. Keywords: spicy pumpkin soup, vegan soup recipes, fall comfort food.
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Recipe Information
Ingredients
- 3 cups pumpkin purée (canned or homemade)
- 4 cups vegetable stock
- 1 cup coconut milk (unsweetened)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons pumpkin seeds, toasted (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Stir the spices into the onion mixture and cook for 1 minute to release their aromas.
Pour in the pumpkin purée and vegetable stock. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 15 minutes, stirring occasionally.
Using an immersion blender, carefully purée the soup until smooth. Alternatively, you can blend the soup in batches in a countertop blender (be cautious with hot liquids).
Stir in the coconut milk and season with salt and black pepper to taste. Continue to simmer for an additional 5 minutes.
Ladle the soup into bowls and garnish with fresh cilantro and toasted pumpkin seeds, if desired.
Serve warm and enjoy your Spicy Savory Pumpkin Soup!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4680 mg | 204% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 50.7 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5165 mg | 110% | |
*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.
