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