Description
Warm up with this Spicy Pumpkin Soup—a creamy, bold, and comforting fall classic that’s ready in under 30 minutes. With pure pumpkin, aromatic spices, coconut milk, and just the right kick of heat, it’s perfect for a quick lunch, cozy dinner, or healthy snack. It’s also naturally vegan, gluten-free, and ideal for those looking for easy recipes, quick meal ideas, or flavorful food inspiration for breakfast, lunch, or dinner.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups pure pumpkin puree (or one 15-ounce can)
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (adjust to taste)
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
1 cup coconut milk (canned, full-fat or lite)
2 tablespoons chopped fresh cilantro or parsley (for garnish)
1 cup croutons (optional, for serving)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add pumpkin puree, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Stir and cook for 2–3 minutes.
4. Pour in vegetable broth, stir to combine, and bring to a simmer. Simmer for 10 minutes.
5. Reduce heat to low and add coconut milk. Simmer for another 5 minutes, then taste and adjust seasoning as needed.
6. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
7. Ladle into bowls, swirl with extra coconut milk if desired, sprinkle with fresh herbs, and top with croutons.
Notes
For extra heat, add more cayenne or a dash of hot sauce before serving.
If using fresh pumpkin, roast, mash, and measure out 2 cups.
Soup thickens as it stands; thin with broth if reheating leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 210
- Sugar: 8g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: quick soup, vegan soup, fall recipes, pumpkin recipes, easy dinner