Spicy Pumpkin Soup

Warm up with a bowl of Spicy Pumpkin Soup, a cozy and flavorful fall-inspired dish that perfectly balances creamy coconut milk with bold spices like cumin, coriander, smoked paprika, and a hint of optional cayenne pepper for a touch of heat. This easy-to-make soup, prepared with rich pumpkin purée and vegetable broth, is both vegan and gluten-free, making it a versatile option for any table. Finished with a drizzle of maple syrup for subtle sweetness and garnished with toasted pumpkin seeds and fresh parsley, this wholesome soup is as visually stunning as it is delicious. Ready in just 35 minutes, this comforting recipe is perfect for weeknight dinners, holiday starters, or meal prep. Whether you're seeking a healthy autumn treat or a crowd-pleasing appetizer, this Spicy Pumpkin Soup is sure to be a seasonal favorite!

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons cayenne pepper (optional)
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 0.5 cups coconut milk
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper
• 1 tablespoon maple syrup
• 0.25 cups pumpkin seeds (for garnish)
• 2 tablespoons chopped fresh parsley (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring frequently, to toast the spices.

Step 4

Add the pumpkin puree and vegetable broth to the pot. Stir well to combine.

Step 5

Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 15 minutes.

Step 6

Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer it in batches to a countertop blender and blend until creamy, then return it to the pot.

Step 7

Stir in the coconut milk, salt, black pepper, and maple syrup. Taste and adjust seasoning as needed.

Step 8

Warm the soup over low heat for another 2-3 minutes, stirring occasionally, until heated through.

Step 9

Ladle the soup into bowls and garnish with pumpkin seeds and chopped parsley.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(1750.2g)

Amount per serving	% Daily Value*
Calories	1206.9

Total Fat 64.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 9.3g
Cholesterol 9.8mg	0%
Sodium 4698.7mg	0%
Total Carbohydrate 142.3g	0%
Dietary Fiber 30.2g	0%
Total Sugars 56.6g
Protein 31.8g	0%

Vitamin D 0IU	0%
Calcium 368.7mg	0%
Iron 16.8mg	0%
Potassium 3317.6mg	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: 45.5%

Protein: 10.0%

Carbs: 44.6%