Soups & Stewscoleycooks5.0
Spicy Pumpkin Soup
This easy pumpkin soup is velvety and rich from coconut milk, with a subtle kick from cayenne. Finished with toasted pumpkin seeds for crunch, it’s a fresh and flavorful take on fall comfort food!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
- bowl
📝 Preparation Steps
1
Heat oil in a large heavy pot over medium high heat.
2
Add the onion and cook with a pinch of salt until translucent, about ⏱️ 6-8 minutes. Add the garlic, and cook until fragrant, about a minute more.
medium onion (diced)1garlic (roughly chopped)3 cloves
3
Add the coriander and cayenne and sauté for ⏱️ 30 seconds, then add the squash and cook, stirring occasionally for another minute.
4
Cover with the broth and coconut milk, then season generously with salt and pepper.
5
Bring the soup to a boil, then reduce the heat to a simmer and let it cook uncovered, stirring occasionally, for or about ⏱️ 20-25 minutes.
6
When the squash is very tender, use an immersion blender to puree the soup until totally smooth. Alternatively, you can use a regular blender and blend the soup in batches, but be extremely careful whenever blending a hot liquid and do not use a bullet style blender.
7
Taste and adjust seasoning as needed, adding more salt, pepper or cayenne as needed and a little bit of sugar or honey if your pumpkin is lacking sweetness.
sugar or honey (to taste, optional)
8
To serve, ladle the soup into bowls, then top with a few pepitas and a drizzle of olive oil. Serve immediately.
olive oil (plus more for drizzling)2 tablespoons
Nutrition Facts
calories
303 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
798 mg
protein Content
5 g
trans Fat Content
0.002 g
carbohydrate Content
20 g
saturated Fat Content
18 g
unsaturated Fat Content
6 g
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