If you’re craving a bowl of comfort that’s warm, creamy, and full of bold flavor, this Spicy Pumpkin Soup is exactly what you need. Made with simple pantry spices, pumpkin purée, and a splash of coconut milk, this soup delivers cozy fall vibes with a gentle kick of heat. It’s perfect for weeknight dinners, meal prep lunches, or whenever you want a nourishing vegetarian soup that feels special without being complicated.
Why You’ll Love This Spicy Pumpkin Soup
- Comforting yet exciting: The natural sweetness of pumpkin balances beautifully with cumin, smoked paprika, and a hint of cayenne.
- Easy & quick: Simple steps and minimal prep make this soup weeknight-friendly.
- Healthy & wholesome: Naturally gluten-free and packed with vegetables and warming spices.
- Meal-prep friendly: Freezes well and reheats like a dream.
- Customizable: Adjust the spice level or toppings to suit everyone at the table.
Ingredients You’ll Need
- 2 tbsp olive oil or butter
- 1 large onion, chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 cups pumpkin purée
- 3 cups vegetable broth (or water)
- ½ cup coconut milk or heavy cream
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional, to taste)
- Salt and black pepper, to taste
- Juice of ½ lemon or lime
- Fresh cilantro or parsley, for garnish
How to Make Spicy Pumpkin Soup (Step-by-Step)
Step 1: Sauté the base
Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and carrot. Cook for 5–6 minutes, stirring occasionally, until softened.
Step 2: Add aromatics
Stir in the garlic and ginger. Cook for about 30 seconds until fragrant, being careful not to burn them.
Step 3: Bloom the spices
Add cumin, coriander, smoked paprika, turmeric, and cayenne. Stir for 20–30 seconds to toast the spices and release their aroma.
Step 4: Simmer the soup
Add pumpkin purée and vegetable broth. Stir well, bring to a gentle simmer, and cook for 10–12 minutes so the flavors meld together.
Step 5: Blend until smooth
Use an immersion blender to blend the soup until silky smooth. (You can also carefully blend in batches using a countertop blender.)
Step 6: Finish and season
Stir in coconut milk or cream. Add lemon or lime juice, salt, and black pepper to taste. Warm through and adjust seasoning as needed.
Tips & Variations
- Milder version: Skip the cayenne for a kid-friendly, gently spiced soup.
- Extra creamy: Add a bit more coconut milk or swirl some on top before serving.
- Protein boost: Top with crispy grilled paneer cubes or roasted chickpeas.
- No pumpkin purée? Mashed roasted butternut squash works beautifully.
- Oil-free option: Sauté vegetables using a few tablespoons of broth instead of oil.
Serving Ideas & Storage
Serve this spicy pumpkin soup hot with crusty bread, garlic croutons, or a fresh green salad on the side. It also pairs wonderfully with a grilled sandwich for a cozy lunch.
Storage:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently on the stove.
Easy Spicy Pumpkin Soup for Cozy Fall Nights
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy, cozy, and packed with warm spices, this Spicy Pumpkin Soup balances pumpkin sweetness with cumin, smoked paprika, turmeric, and a gentle cayenne kick. Finished with coconut milk and a squeeze of lemon, it’s an easy vegetarian, naturally gluten-free soup that’s perfect for fall nights, light lunches, and freezer-friendly meal prep.
Ingredients
2 tbsp olive oil or butter
1 large onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1-inch piece fresh ginger, grated
2 cups pumpkin purée
3 cups vegetable broth (or water)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional; adjust to taste)
1/2 cup coconut milk or heavy cream
Juice of 1/2 lemon or lime
Salt, to taste
Black pepper, to taste
Fresh cilantro or parsley, for garnish
Instructions
1. Heat olive oil or butter in a large pot over medium heat.
2. Add onion and carrot and sauté until softened, about 5–6 minutes.
3. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
4. Add cumin, coriander, smoked paprika, turmeric, and cayenne; stir 20–30 seconds to toast spices.
5. Stir in pumpkin purée and vegetable broth until smooth.
6. Bring to a gentle simmer and cook 10–12 minutes.
7. Blend with an immersion blender (or in batches) until silky smooth.
8. Stir in coconut milk or cream and warm through 1–2 minutes.
9. Add lemon or lime juice, then season with salt and black pepper to taste.
10. Serve hot, garnished with cilantro or parsley (optional: paneer cubes or croutons).
Notes
For a milder soup, skip cayenne and use sweet paprika instead of smoked.
If the soup is too thick, add a splash of broth until your preferred consistency.
To make it extra creamy, add an additional 2–4 tbsp coconut milk when serving.
Freezer tip: cool completely, freeze in portions up to 2 months, and reheat gently.
Topping ideas: grilled paneer cubes, roasted chickpeas, garlic croutons, or pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | 4 g |
| Carbs | 20 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | ~480 mg |
Final Thoughts
This Spicy Pumpkin Soup is proof that simple ingredients can create big, comforting flavors. Whether you’re curling up on a chilly evening or prepping healthy lunches for the week, this soup is reliable, nourishing, and endlessly satisfying. One spoonful, and it’s bound to become a seasonal favorite in your kitchen.