Spicy Autumn Pumpkin Soup
This pumpkin soup is made by simmering ripe pumpkin with aromatic spices, then blending to a smooth, velvety consistency. It features a bold heat from chili flakes balanced with natural sweetness, resulting in a vibrant, rich orange-colored soup with a creamy texture. The final dish has a warming, slightly spicy flavor with a silky, uniform appearance.
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Calories: 210kcal
Servings: 4
Equipment
- Large stockpot
- Blender
Ingredients
- 1 tablespoon olive oil for sautéing
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 4 cups pumpkin puree or fresh pumpkin cooked and blended
- 2 cups vegetable broth or chicken broth
- 1 teaspoon chili flakes adjust for spice preference
- 1/2 teaspoon ground cinnamon adds warmth
- 1/2 teaspoon ground cumin for depth of flavor
- 1 cup cream for blending and garnish
- to taste salt adjust as needed
- to taste black pepper freshly ground
Instructions
- Heat the large stockpot over medium heat and add the olive oil, allowing it to shimmer and warm up.
- Sauté the finely chopped onion until it turns translucent and starts to sweeten, about 5 minutes. Let it fill your kitchen with a gentle aroma.
- Add the minced garlic to the pot and stir for about 30 seconds until fragrant; be careful not to let it burn.
- Pour in the pumpkin puree and vegetable broth, stirring to combine all the ingredients smoothly. Bring the mixture to a gentle simmer.
- Stir in the chili flakes, cinnamon, and cumin, then let the soup simmer uncovered for 20-25 minutes, stirring occasionally. The flavors will meld, and the soup will deepen in color as it thickens slightly.
- Remove the pot from heat and carefully blend the soup until silky and smooth, using an immersion blender or transferring to a regular blender in batches—be cautious with the hot liquid.
- Stir in the cream to add richness and help achieve a velvety texture; taste and adjust seasoning with salt and black pepper as needed.
- Warm the soup gently over low heat just until heated through. The final consistency should be smooth, velvety, and vibrant orange in color.
- Ladle the soup into bowls, garnish with a swirl of cream or a sprinkle of chili flakes if desired, and serve hot.
Nutrition
Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 420mg | Sugar: 8g | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg