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💭 Why you’ll love this recipe
Vegan, gluten-free, and dairy-free, but you won’t even realize it. This soup caters to a range of dietary preferences!Comes together with limited hands-on prep time. The oven does all the roasting to bring out delicious flavors, while you enjoy yourself! Great make-ahead meal, leftovers taste even better. Soups like these are my favorite, since I can have them all day, every day. Make a big batch and enjoy all week. Tastes like Fall! I was not a big fan of pumpkin until I moved to the US, and now Fall is basically all pumpkin fever (just ask this delectable vegan pumpkin banana bread I just made).
📋 Ingredients and notes
You’ll need a medium-sized pumpkin, onion, garlic cloves, avocado oil, roasting spices (cumin powder, coriander powder, red chili powder, and garam masala), salt, black pepper, and vegetable stock.
Notes and Variations
Pumpkin options. I use roasted sugar pumpkins to maximize flavors (but any edible pumpkin works!) If you want to use canned pumpkin, substitute 2-3 14.5oz cans of pumpkin puree (make sure it’s not pie filling!) Once you blend, you can add more puree if you want a thicker texture. If pumpkin is hard to find, kabocha squash makes an excellent substitute. Adjusting spice levels. I use Kashmiri chili powder (it’s what I have readily available in my Indian spice box). However, to adjust it down, you can substitute with cayenne or replace with red chili flakes if you don’t have red chili powder on hand. You can also add coconut milk to tone down the spices if you wish. You can skip the garam masala, use curry powder, or check out my Thai-curried butternut squash soup for a more Thai-inspired flavor profile.
📖 Make spicy pumpkin soup!
Honestly, this spicy pumpkin soup might be one of the easiest soups you’ve ever made. I make this in a Dutch oven so I can make it one-pot but you can also roast the pumpkin on a baking sheet!
Preheat your oven to 350°FSlice your pumpkin in half. Remove and save the seeds for roasting. Drizzle avocado oil and rub in the spices on the flesh of the pumpkin. If you’re using pumpkin puree, skip this step.
Place the pumpkin skin side down in a Dutch oven or baking sheet. Chop an onion into halves and place them in the Dutch oven or baking sheet, with four cloves of garlic. Or six. More garlic never hurt anyone. Roast the pumpkin, onion, and garlic cloves for 40 to 45 minutes. If you’re using pumpkin puree, skip this step.
Remove carefully and place on stove top and use medium heat (or transfer contents from baking sheet to a large pot). Add vegetable broth and coconut milk (optional) and bring to a boil. Use either an immersion blender, or allow to cool down before blending (if your blender doesn’t have a heat-safe container or soup mode). If your blender has a heat-safe container (like a Vitamix), allow the roasted pumpkin to cool down for 10 to 15 minutes and transfer directly into the heat-safe container along with the broth.
Blend until smooth.
Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!
🍴 Serving and storage suggestions
To store this soup, simply allow it to cool to room temperature. Then store in an airtight container in the fridge for 3-5 days. You can also portion the soup and freeze in a freezer safe bag for up to 1-2 months. If you’re freezing the soup, make sure to bring the portion you want to eat to the fridge the night before consuming. Reheat using a microwave or on stovetop. If you forget to do that, place the soup in a microwave safe bowl and heat it in 1-2 minute bursts, breaking it into chunks along the way. Then, once it’s broken down, reheat on stovetop. Oh, and if you’re wondering about sides and toppings, check out this post on what to serve with pumpkin soup! If you like this recipe, check out my other Fall recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
