When the chill of winter sets in, nothing beats the comfort of a warm, velvety bowl of pumpkin soup. But why settle for ordinary when you can spice things up?
My spicy pumpkin soup is a flavor-packed twist on a classic, bursting with a blend of rich vegetables and a hint of heat that will warm you from the inside out.
I love experimenting in the kitchen, and this recipe is all about maximizing nutrition without sacrificing taste. With a variety of colorful veggies and just the right amount of spice, every spoonful is a delicious journey.
Ready to make your taste buds dance? Let’s dive into this simple yet delicious spicy pumpkin soup recipe, topped with fresh garnish and Greek yogurt. Trust me, you’ll be coming back for seconds!
Please find the printable version of this recipe further below.
Ingredients
Feel free to play around with the ingredients, as everyone’s taste preferences are different.
Be particularly mindful about how much onion, chili, and ginger you add, but for me personally, the recipe below works really well (it caters to 3-4 people).
Spicy pumpkin soup
- 2 Tbsp olive oil
- 1 Large onion (brown or red)
- 800gr pumpkin (chopped into smaller pieces)
- 1/4 Tbsp dried chili flakes (or 1/4 cup curry powder)
- 2 Large carrots (peeled and chopped)
- 1 Tbsp grated ginger
- 3/4 Liter chicken stock
- 1 Red apple (Honeycrisp or red delicious)
- 1 Tomato (finely chopped)
- 1 Lebanese cucumber (finely chopped)
- Bunch of coriander leaves
- Plain or Greek-style yogurt
- Slices of brown bread to serve on the side (2 slices per bowl)
Optional:
Add salt and pepper to taste and perhaps some garlic or turmeric powder for extra flavor.
Instructions
Follow these simple steps to serve delicious spicy pumpkin soup within 30 minutes.
1. Chop the pumpkin, carrots, onion, and apple.
2. Heat the oil in a large saucepan at low heat. First, cook the onion for a few minutes (while stirring), and then add the grated ginger. Cook and stir for an extra 2 minutes.
3. Add the pumpkin, carrots, apple, and chicken stock. Bring to a boil on medium heat. Let it simmer for 20-25 minutes (stirring frequently).
4. Put all the contents of the pan in a blender and blend until smooth and thick.
5. Chop the tomato and cucumber into small pieces.
6. Serve in 2-4 bowls and add a bit of plain or Greek yogurt. Top it with the fresh garnish (tomato, cucumber, and one or two coriander leaves) and serve with two slices of brown bread!
Note that the soup should be thick enough to keep the garnish floating on top nicely.
Final Thoughts
Instead of brown bread, you could also choose to serve this delicious spicy pumpkin soup with some naan bread, or perhaps some rice.
Feel free to experiment with the fresh garnish on top of the soup, depending on your personal taste. I love the flavors of the cucumber, tomato, coriander, and yogurt that rest on top, as it mixes very nicely with the pumpkin soup.
It also gives the soup an extra refreshing look, which is essential when serving guests. Overall, this soup offers lots of nutrition and is a simple way to eat more vegetables.
Below is a printable version of this delicious pumpkin soup recipe. Enjoy!
Delicious spicy pumpkin soup, topped with fresh garnish and plain yogurt, blended to perfection with a thick and creamy texture.
- 2 tbsp Olive oil (extra virgin)
- 1 Onion (brown or red)
- 800 gr Pumpkin (chopped)
- 1/4 tbsp Dried chili flakes (or 1/4 cup curry powder)
- 2 Carrots (chopped)
- 1 tbsp Grated ginger
- 3/4 liter Chicken stock
- 1 Red apple
- 1 Tomato (finely chopped)
- 1 Lebanese cucumber
- 1 bunch Coriander leaves
- 1 tbsp Plain or Greek style yogurt (per serving)
- 2 slices Brown bread (per serving)
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Chop the pumpkin, carrots, onion, and apple.
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Use a large saucepan to heat the oil at low heat. Cook the onion for a few minutes (while stirring) and add the grated ginger. Cook and stir for an extra two minutes.
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Add the chopped pumpkin, carrots, apple and the chicken stock. Bring to a boil on medium heat. Let everything simmer for 20-25 minutes while stirring frequently.
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Place everything in a blender and blend until smooth and thick.
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Chop the tomato and cucumber in very small pieces.
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Serve the pumpkin soup into 2-4 bowls and top it off with tomato, cucumber, and one or two coriander leaves. Add a bit of yogurt and serve with two slices of brown bread. The soup should be thick enough to keep the garnish on top.
If you don't like plain bread, you can also add naan bread or some rice. You can also experiment with the garnish and use other types of greens to satisfy your taste buds. Enjoy!
This looks delicious! I love soups that are full of flavor like this one, so I’ll have to try the recipe soon.
Thank you so much!