Looking for the very best spiced pumpkin soup recipe? This simple spicy pumpkin soup is my go-to every year. It’s simple and delicious and the perfect way of using up those Halloween pumpkins!
We’d bought two for All Hallows’ Eve, from the pumpkin farm, and only carved one of them, so the other was patiently waiting for something exciting to happen to it.
Which, in the fullness of time, it did.
We used it to make the most delicious spicy pumpkin soup recipe.
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How Do I Spice Up Bland Pumpkin Soup?
Ever wondered how to spice up bland pumpkin soup? Adding a little spice, such as nutmeg or cinnamon will really elevate the flavour of your soup.
This spicy pumpkin soup recipe is one that I’ve had for YEARS.
I’ve no idea where it first came from — as my mum wrote it out for me when I went to university — and I’ve still got it, written on the same scrappy old piece of paper.
Now very much worse for wear with curled edges and soup splodges.
This is the best spicy pumpkin soup recipe I’ve ever tried; perfect for this kind of year. Wholesome, hearty and the perfect way to use up those poor, leftover Halloween pumpkins!
Spiced Pumpkin Soup Recipe
You will need:
- 3-3.5lb of chopped, peeled pumpkin
- 1 tablespoon of vegetable oil
- 1 large onion, peeled and chopped
- 3 cloves of garlic
- 850ml of veg or chicken stock
- 425ml of milk — I usually use semi-skimmed
- ½ teaspoon ground cinnamon, ginger and nutmeg
- A tiny sprinkling of cayenne pepper to give it a little kick (or more if you like some heat)
- Freshly ground black pepper
- Sea salt to taste
- Cream to serve (this isn’t 100% necessary but it looks nice and tastes delicious)
The method:
- Super simple. Just cook off the onion and the garlic in the oil, until they’re translucent, then add the spices and the pumpkin.
2. Next, give it all a stir, then add the stock. Bring to the boil then simmer until the pumpkin is soft — I usually wait around 20 minutes or so — then add the milk.
TOP TIP — Don’t get hung up about the brown scum that forms on the top at this stage — this is a combination of the spices and the milk — it looks pretty vile but it will soon go when the soup is blitzed up.
After the milk has come to the boil, simmer for a couple more minutes, then use a hand blender to whizz it all together.
Be careful — the soup is like hot lava at this stage and I’ve been splashed a couple of times (NB – it probably would be prudent to leave it to cool before blitzing but I’m generally too hungry and don’t have the patience to wait)!
Then when the spicy pumpkin soup is all silky and smooth — and you’ve blended all the ingredients together — season to taste, then ladle into bowls.
Serve with a dash of double cream and some lovely crusty bread.
The Best Spicy Pumpkin Soup Recipe
I would say that this old Spiced Pumpkin Soup recipe is one of the best things since sliced bread.
Pretty hard to beat, although when it’s served in pretty bowls with sliced bread like this it’s a real winner.
Another soup we love is the lentil and bacon one — made in the pressure cooker. Both super simple but this pumpkin one just has the edge for me.
Happy eating!
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The Best Spiced Pumpkin Soup
This is the perfect spiced pumpkin soup. The perfect way to use up those Halloween pumpkins!
Ingredients
- 3-3.5lb of chopped, peeled pumpkin
- 1 tablespoon of vegetable oil
- 1 large onion, peeled and chopped
- 3 cloves of garlic
- 850ml of veg or chicken stock
- 425ml of milk
- ½ teaspoon each of: ground cinnamon, ground ginger & ground nutmeg
- A tiny sprinkling of cayenne pepper (more if you like some heat)
- Freshly ground black pepper
- Sea salt to taste
- Cream to serve (optional)
Instructions
- Cook off the onion and the garlic in the oil, until they're translucent, then add the spices and the pumpkin. Give it all a stir, then add the stock.
- Bring to the boil then simmer until the pumpkin is soft. I usually wait around 20 minutes or so, then add the milk. Don't get hung up about the brown scum that forms on the top at this stage; this is a combination of the spices and the milk. It looks pretty vile but it will soon go when the soup is blitzed up.
- After the milk has come to the boil, simmer for a couple more minutes, then use a hand blender to whizz it all together. When the soup is all silky and smooth — and you've blended all the ingredients together — season to taste. Then ladle into bowls.
- Serve with a dash of double cream (if you like) and some lovely crusty bread.
Notes
Be careful when you're blending the soup. It's like hot lava at this stage and I've been splashed a couple of times (NB - it probably would be prudent to leave it to cool before blitzing but I'm generally too hungry and don't have the patience to wait)!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 252Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 180mgCarbohydrates 47gFiber 11gSugar 19gProtein 10g
Calculations was calculated by Nutritionix and is approximate
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.
Gorgeous pics and the soup sounds delish. I, like you, always risk blending the soup while still at boiling point (even though my blender says – in capital letters – do not blend hot liquids) because I’m too darned impatient :)
Aah thanks Robyn!! Yep — I never make soup when I have a full stomach!! I’m always making it when I’m ravenous and end up sploshing it all over myself!! Glad it’s not just me!! ;)
Lovely soup, and lovely bowls too! Alex has decided to go vegan so I’ve been keeping my eye out for new recipes to try – I reckon with a dairy-free milk (and maybe a swirl of cream just for me!) this would be great, the perfect winter warmer :) #HomeEtc xx
Thanks pet! The bowls feel really lovely! They have a lovely chunky feel — perfect for soup! I think this would work really well with a non-dairy alternative. Maybe even coconut milk would be nice! Might have to try that myself! :)
Looks delicous, you have really made me want soup for lunch now. x
It’s a firm favourite in our house!! Even the twins like soup! I don’t think I’d even eaten soup when I was two!! :)
Yum, I love pumpkin soup. I’ll definitely be trying this out. #HomeEtc
Aah do — it’s SUCH an easy recipe!! And delicious too :)
Pumpkin soup and curried parsnip soup are two favourites in our house at this time of year – so warming and creamy. Your recipe sounds lovely too.
That crockery is so pretty! Presentation makes all the difference, doesn’t it?
#homeetc
I have never tried curried parsnip! I have a recipe for spicy parsnip which is lovey!! I wonder what curried PUMPKIN would be like?! Might try it next time I make some!! ;)
I love it – you’ve just taken your mum’s secret recipe global! That is so cool that you’ve still got the original scrap of paper. I’ve never made homemade soup, but you’ve just tempted me. Love the bowls too – it’s so true, what it’s served in does make it taste nicer! x #HomeEtc
Hahahaha!!! I hadn’t thought of that!! I’m sure she won’t mind though — it’s nice to share!! ;)
Oh I am loving soup so much at the moment, such great comfort food! This looks delicious and the bowls are gorgeous too. Thank you for hosting xx
Soup is one of my very fave things!! Not only id it a doddle to make, it’s good for you and cheap as chips!! Winner all round! The bowls are really lovely — perfect for soup :)
We tried pumpkin pie for the first time this year, it would be great in a soup! Loving the duck egg table cloth! I really want a table cloth, need to get myself a few different ones for each season x
I absolutely LOVE pumpkin pie!! SO delicious — and fab in soup as well!! A great way of using those Halloween pumpkins up! :)
I love the crockery, Caro. The colour is divine. But the soup?! You may need to come round and cook it for me. I’ve never gotten to grips with pumpkin recipes. I don’t like the raw smell so have always been reluctant to try it.
Hahaha!! I would LOVE to convert you!!! I’m obsessed with it — PLUS you can roast the seeds in the oven with some oil and salt. They’re delicious.
Oh I love the crokery it is beautiful and just my colour and I love, love, love pumpkin soup. My aim after to christmas is to make healthy soups x
I’m a soup fiend!! One of my fave things to make — and eat!! Especially when it’s served in bowls as lovely as these!! :)