Spicy Cream of Pumpkin Soup

Warm up your soul with this comforting and flavorful Spicy Cream of Pumpkin Soup—a perfect blend of fall-inspired spices and velvety smoothness. Made with earthy pumpkin puree, rich heavy cream, and a tantalizing mix of cayenne, cinnamon, and nutmeg, this soup strikes a perfect balance of heat and sweetness. Sautéed onions and garlic round out the savory base, while a customized topping of crunchy pumpkin seeds and zesty chili flakes adds texture and a spicy kick. Ready in just 35 minutes, this creamy pumpkin soup is ideal for cozy weeknight dinners or festive holiday appetizers. Serve it warm with crusty bread or a crisp side salad for a seasonal dish that will have everyone coming back for seconds!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups pumpkin puree
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 0.25 teaspoons cayenne pepper
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon olive oil
• 0.25 teaspoons red chili flakes (optional, for garnish)
• 2 tablespoons pumpkin seeds (optional, for garnish)

Directions

Step 1

In a large pot, heat the olive oil and unsalted butter over medium heat until the butter is melted.

Step 2

Add the finely chopped yellow onion to the pot and sauté for 4-5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the pumpkin puree to the pot and stir well to combine with the onion and garlic mixture.

Step 5

Pour in the vegetable broth, stirring continuously, and bring the mixture to a gentle boil.

Step 6

Reduce the heat to low and season the soup with cayenne pepper, cinnamon, nutmeg, salt, and black pepper. Simmer for 15 minutes, stirring occasionally.

Step 7

Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, let the soup cool slightly and transfer it in batches to a countertop blender.

Step 8

Return the blended soup to the pot and stir in the heavy cream. Heat over medium-low for 2-3 minutes, making sure not to let it boil.

Step 9

Taste and adjust seasoning if needed. For more heat, add a pinch of cayenne or red chili flakes.

Step 10

Ladle the soup into bowls and garnish with pumpkin seeds and red chili flakes if desired. Serve warm.

Nutrition Facts

Serving size	(1841.7g)

Amount per serving	% Daily Value*
Calories	1917.8

Total Fat 148.8g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 8.0g
Cholesterol 311.8mg	0%
Sodium 4753.8mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 29.3g	0%
Total Sugars 34.3g
Protein 28.4g	0%

Vitamin D 0IU	0%
Calcium 327.4mg	0%
Iron 13.6mg	0%
Potassium 3021.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.2%

Protein: 6.0%

Carbs: 23.8%