Spicy Pumpkin Soup Recipe

Name: Spicy Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large garlic clove, minced; 1 medium onion, chopped; 1 kg fresh pumpkin (chopped away from the skin, and cut into small pieces); 450 g floury potatoes (peeled and chopped into small pieces); 2 cm piece fresh ginger (peeled and very finely chopped); 1 -2 thai bird's eye chile, 2 makes it very hot, use only 1 if you want something more mild (de-seeded and very finely chopped); 2 teaspoons ground coriander; 1 teaspoon turmeric; 1 liter vegetable broth; salt and pepper; 100 g creme fraiche; 1 ½ teaspoons cayenne pepper; 1 -2 tablespoon lemon juice; 2 green onions, finely chopped; ½ cup roasted pumpkin seeds

Servings: persons

2 tablespoons butter
1 large garlic clove, minced
1 medium onion, chopped
1 kg fresh pumpkin (chopped away from the skin, and cut into small pieces)
450 g floury potatoes (peeled and chopped into small pieces)
2 cm piece fresh ginger (peeled and very finely chopped)
1 -2 thai bird's eye chile, 2 makes it very hot, use only 1 if you want something more mild (de-seeded and very finely chopped)
2 teaspoons ground coriander
1 teaspoon turmeric
1 liter vegetable broth
salt and pepper
100 g creme fraiche
1 ½ teaspoons cayenne pepper
1 -2 tablespoon lemon juice
2 green onions, finely chopped
½ cup roasted pumpkin seeds

1
Melt butter in a large pot on medium heat and add onions and garlic until onion is clarified.
2
Add pumpkin, potatoes, ginger, and chilis, stir and cook for 2 minutes, stirring occasionally.
3
Add coriander and turmeric and stir and cook about 30 seconds.
4
Add vegetable broth, a couple dashes of salt and pepper and bring to a boil and cook on high heat for 15 minutes.
5
Remove about 100 ml (a bit more than a 1/3 of a cup) of the veggies and set aside.
6
Remove the remaining soup from the heat and puree it with a hand blender.
7
Add creme fraiche, cayenne pepper, lemon juice and salt and pepper to taste.
8
Return the non-pureed veggies, stir and serve topped with the roasted pumpkin seeds and green onions.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 large garlic clove, minced, 1 medium onion, chopped, 1 kg fresh pumpkin (chopped away from the skin, and cut into small pieces), and more.

Yes, Spicy Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions