Spicy Pumpkin Soup

Warm up with this spicy pumpkin soup recipe - silky smooth pumpkin soup is flavoured with ginger, basic spices and coconut milk. It's so easy to make and is vegan and gluten-free.

Nothing screams fall and autumn more than pumpkin!

Spicy pumpkin soup is a great way to kick off soup season - it's smooth, silky and so warming.

It coudn't be easier to prepare too - simply saute the base of onion and garlic, add the pumpkin, spices and cook until the pumpkin is tender. Blitz and stir in creamy coconut milk.

Other soup recipes you'll love for fall are this spicy carrot soup and vegan mulligatawny soup.

Ingredients notes

Pumpkin - If pumpkins are unavailable or out of season, you can substitute them with butternut squash for this recipe. Butternut squash is usually more accessible, and the soup tastes equally delightful when made with it.

Onion - For soup recipes I like to use white, brown or yellow onions.

Garlic - Fresh, frozen or bottled

Ginger - I have used fresh ginger root for this recipe, however frozen or bottled or even ground ginger can be used in place of the fresh ginger.

Oil - I am using light olive oil here.

Vegetable broth/stock

Spices - red chilli powder/cayenne pepper or dried chilli flakes, garam masala and turmeric. If you have fresh red chilli on hand use instead of powder.

Coconut milk - Light or full fat.

Garnish

Roasted pumpkin seeds, chilli oil, chopped coriander

Serving suggestion

Pumpkin soup is best served with warm bread. For homemade versions, try this instant pot bread or air fryer bread recipe. You can also scoop up with garlic coriander naan.

Optionally top the soup with roasted pumpkin seeds or toasted nuts, coconut milk, chilli flakes and chopped coriander.

Storage

Pumpkin soup is great for meal prep and can be prepared a few days in advance. It is also easy to store in batches.

Store leftover soup in the fridge for up to 3 days. Reheat on the stove with water if it has thickened.

Soup freezes well for up to 3 months. Reheat thoroughly before serving.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe

Spicy Pumpkin Soup

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Warm up with this spicy pumpkin soup recipe - silky smooth pumpkin soup is flavoured with ginger, basic spices and coconut milk. It's so easy to make and is vegan and gluten-free.

Course Side Dish, Soup

Cuisine British

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups pumpkin peeled, deseeded, and cubed; or canned pumpkin puree
• 2 tablespoon olive oil or coconut oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 inch ginger grated
• 1 teaspoon red chilli powder or chilli flakes
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• 3 cups vegetable stock
• ½ can coconut milk 200ml coconut milk (reserve a little for garnish if desired)
• seasoning to taste
• 1 tablespoon lime juice
• 2 tablespoon fresh cilantro optional, for garnish
• 2 tablespoon pumpkin seeds toasted, for garnish

Instructions

Cook ModePrevent your screen from going dark

• Heat olive oil in a large pot over medium heat.
• Sauté the onion until softened (5-7 minutes). Add garlic, ginger, and fresh chili (if using) and cook for another 1-2 minutes.
• Add the pumpkin cubes, stir in chilli powder, turmeric and garam masala. And stir to coat with the spice mixture.
• Cook for 30 seconds to release the aromas.
• Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the pumpkin is tender.
• Use an immersion blender to puree the soup until smooth (or transfer it to a blender in batches).
• Stir in the coconut milk, reserving a bit for drizzling if desired. Heat gently but do not boil.
• Add lime juice, then season with salt and pepper to taste.
• Ladle into bowls, garnish with a swirl of coconut milk, fresh cilantro, and toasted pumpkin seeds. Serve hot with crusty bread or naan on the side.

Instant Pot

• Turn the Instant Pot to Sauté mode. Heat olive oil and add chopped onion. Sauté for 2-3 minutes until softened.
• Add garlic, ginger, and chili, and cook for another minute.
• Stir in spices, cook for 10-12 seconds to release the flavors.
• Add the cubed pumpkin (or canned puree) and pour in the vegetable stock. Stir to combine.
• Cancel the Sauté mode.
• Secure the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes.
• Once the timer is done, let the pressure release naturally for 5 minutes, then carefully do a quick release by switching the valve to Venting.
• Use an immersion blender to puree the soup until smooth directly in the Instant Pot. Alternatively, transfer the soup to a blender in batches and puree.
• Stir in the coconut milk, reserving a little for garnishing if desired. Add lime juice and season with salt and pepper to taste.
• If needed, switch to Sauté mode to reheat the soup gently (don’t let it boil).
• Ladle into bowls and garnish with a swirl of coconut milk, fresh cilantro, and toasted pumpkin seeds. Serve warm with your favourite bread or crackers.

Notes

Many folks in USA uses unsweetened canned pumpkin puree instead of fresh pumpkin. 

Use curry powder in replacement of the individual spices. 

Nutrition

Calories: 239kcal | Carbohydrates: 15g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 723mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7947IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2013.