Spicy Autumn Pumpkin Soup
This pumpkin soup features pureed pumpkin combined with smoky spices and fiery chilies, resulting in a vibrant, smooth, and warming dish. The soup has a velvety texture with a bold, spicy flavor that is complemented by its bright orange appearance and thick consistency.
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender
Ingredients
- 2 cups pumpkin puree cooked or canned
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1 small red chili finely chopped, or chili flakes to taste
- 3 cups vegetable broth
- to taste salt and pepper
- optional hot sauce or honey for adjusting spice and sweetness
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant and just beginning to turn golden.
- Stir in the smoked paprika, cumin, and chopped chili, cooking for another minute to toast the spices and release their sensory aroma.
- Add the pumpkin puree to the pot, stirring well to coat all the spices and combine into a vibrant orange mixture.
- Pour in the vegetable broth, stirring to mix everything evenly. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, allowing flavors to meld and the soup to thicken slightly.
- Season with salt and pepper to taste. If you prefer extra heat or sweetness, add hot sauce or honey accordingly, stirring briefly to incorporate.
- Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches, blending until smooth and silky in texture. Return the pureed soup to the pot if using a stand blender, and warm through for another 2 minutes.
- Taste the soup and adjust seasoning if needed. It should be bright, spicy, and velvety, with a beautiful orange color.
- Ladle the hot soup into bowls, garnish with a sprinkle of chili or a drizzle of olive oil if desired, and serve with crusty bread for a cozy, satisfying meal.
Notes
For a creamier texture, add a splash of coconut milk before blending. Adjust spice levels by varying the amount of chili or hot sauce. This soup keeps well for up to 2 days and can be reheated gently on the stove.