Spicy Pumpkin Soup

5 from 4 votes

Spicy Pumpkin Soup a straightforward, naturally vegan recipe made with roasted pumpkin, fresh ginger and cayenne pepper. It is a thick and creamy, comforting and healthy meal perfect for those chilly fall and winter days.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American, Gluten Free, Low Carb

Servings: servings

Calories: 169kcal

Author: Lauren Harris

Ingredients

1 small pumpkin (about 4 cups, or two 15-ounce cans of pumpkin purée)
2 tablespoon extra virgin olive oil (divided)
salt (to taste)
pepper (to taste)
1 yellow onion (diced small)
4 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2 cups vegetable stock
1/2-1 teaspoon cayenne pepper (to taste)

Instructions

Preheat oven to 400°F.
Cut the pumpkin in half, remove the seeds, and cut into 4 to 6 slices. You can wait to remove the seeds until after roasting, if preferred.
1 small pumpkin
Place the pumpkin on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.
2 tablespoon extra virgin olive oil, salt, pepper
Roast in the oven for 35 to 40 minutes, or until fork-tender. Allow to cool enough to handle, then spoon out the pumpkin flesh to a bowl.
Add the remaining tablespoon of olive oil to a large saucepan or deep skillet over medium heat. Sauté the onion until translucent, about 3 to 5 minutes.
2 tablespoon extra virgin olive oil, 1 yellow onion
Stir in garlic and cook until fragrant, about 30 to 60 seconds.
4 cloves garlic
Add the pumpkin, ginger, and vegetable stock. Season with cayenne pepper, salt, and pepper to taste.
salt, 1 tablespoon fresh ginger, 2 cups vegetable stock, 1/2-1 teaspoon cayenne pepper, pepper
Bring it to boil then reduce the heat and simmer, covered, for 20 minutes. Stir occasionally to avoid the soup burning on the bottom of the pan.
Use an immersion blender or carefully transfer the soup to a stand blender to purée until smooth.
If the soup is too thick for your liking, you can add some extra stock or water to thin it. If a thicker soup is desired, you can add extra pumpkin purée or simmer it without a lid for a bit longer.
Divide soup between 4 bowls and serve warm. Garnish with a drizzle of cream, coconut milk, or oilve oil and top with fresh minced herbs or pepitas, if desired.

Notes

Tips and Techniques

This is a great recipe for meal prep as you can roast the pumpkin ahead of time or even use pumpkin purée leftovers from another meal.
Store leftovers in an airtight container in the refrigerator. Consume within 5 days. To reheat the soup, simply place it in the saucepan over medium heat and stir occasionally to warm through evenly.

** Nutritional information is an estimate and may vary.

Nutrition