Best 6 Spicy Savory Pumpkin Soup Recipes

SPICY PUMPKIN SOUP RECIPE

Steps:

• Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
• Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
• Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
• Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
• Serve the soup warm, sprinkled with toasted pepitas and onions.

SPICY PUMPKIN SOUP

Steps:

• In a small nonreactive bowl, briskly whisk both the cream and sour cream. Slowly add the lime juice to the cream mixture. Continue whisking until thick and thoroughly combined. Cover and refrigerate for at least 2 hours. (This crema can be made 1 week ahead of time. Keep refrigerated.)
• In a heavy bottomed large pot, over medium heat, add the softened butter until melted.
• Add the onions and sauté for about 10 minutes or so, until softened and translucent, but not beginning to brown.
• In the same pot, thoroughly combine the canned pumpkin, whole milk and your desired amount of crushed dried red pepper. Continue stirring, slowly. You don't want the milk to splash around!
• Purée the entire mixture. Depending on the "bowl" of your processor or blender, you may need to puree in separate batches or use an immersion blender.
• Return pureed pumpkin mixture to pot.
• Slowly and thoroughly stir in the broth. Simmer for 15-20 minutes to marry the flavors, returning to stir from time to time.
• Season to taste with salt and freshly ground pepper.
• Ladle soup into bowls, or cups. With a spoon, drizzle with chilled cream mixture and sprinkle with toasted pumpkin seeds. Sip Sip Away!

SPICY SAVORY PUMPKIN SOUP

Steps:

• Rinse and drain the beans and corn, put them aside for now.
• Bring the broth to a boil, then reduce the heat.
• Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
• Stir in the beans.
• Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
• Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
• Mix in the dried ingredients and incorporate. Then put in the cilantro.
• Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.

CREAMY & SPICY PUMPKIN SOUP RECIPE

Steps:

• Heat dressing in large saucepan on medium heat. Add onions; cook and stir 5 to 7 min. or until crisp-tender.
• Add pumpkin, chicken broth, sugar and red pepper; mix well. Stir in water. Bring to boil. Reduce heat to medium-low.
• Stir in cream cheese; cook 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk.

SAVORY PUMPKIN SOUP

Steps:

• Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
• Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
• Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
• Chop the kale and add to the soup pot.
• Taste for seasoning.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.