Spicy Pumpkin Soup
Spicy Pumpkin Soup is perfect for Fall and the holiday season! It warms you to the bones especially when you add a bit of heat! Grab your favorite soup bowl, ladle in a generous serving, top with hot pepper sauce and serve with hot crusty bread. The soup is thick and hearty so you can dip your bread wiping the bowl clean.
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Spicy Pumpkin Soup Ingredients
This recipe has a few key ingredients and it is important to select Quality products. Start with selecting a crisp dry white wine such as Chardonnay which contributes richness or Pinot Grigio which is a neutral wine. Rule of thumb – use a wine that you would drink because it will impart the flavor of the wine. If you prefer to avoid the wine, then increase the chicken broth added. Use a good quality Chicken Broth since it helps forms the foundation of the Spicy Pumpkin Soup. My preference is Pacific Foods Organic Free Range Chicken Broth that adds depth of flavor with sea salt and seasonings. I love the rich color and taste of this Chicken Broth over the cheaper versions. Alternatively you could make your own chicken broth!
The pumpkin puree is another important ingredient for our Spicy Pumpkin Soup. Either use a good canned pumpkin or make your own pumpkin puree. For best flavor, making your own is the best. See my recipe for Make Your Own Pumpkin Puree. But in a pinch, use a canned pumpkin making sure it is 100% pumpkin.
Spicy Pumpkin Soup Recipe
Let’s start making our Spicy Pumpkin Soup! In a large soup pan, heat olive oil and sauté the onions until soft. Add garlic and freshly grated ginger simmering for a minute. Be careful because garlic burns easily. Add your dry white wine, chicken stock, and 1 cup pumpkin puree. If you want your soup smoother, now is a good time to blend it with a hand mixer right in the soup pan. That is the method I like to use. Or you could carefully pour it into a blender and then back into your soup pan. This method is too messy for me and a higher risk of getting burned!
Now mix in another cup of pumpkin puree and light cream. If so desired, add some sweetener. How much you add is dependent upon the sweetness you want. Add the ground cinnamon, turmeric, nutmeg, and salt. If you do not like a lot of spices then add just a little of each and give the Spicy Pumpkin Soup a taste test. Add more spices and salt until you are happy with the flavor. Sometimes the cinnamon does not blend completely in the soup. If that happens, use a hand blender to finish breaking up the cinnamon.
Adding some heat to the individual Spicy Pumpkin Soup servings is perfect. That way each person can decide how much heat is appropriate. Ladle the soup into a bowl, top it with a spoonful of hot pepper sauce, and add a slice of hot crusty bread.
Hot Pepper Sauce Recipe
Consider topping the Spicy Pumpkin Soup with this Hot Pepper Sauce! It is simple and quick to make. Plus make it ahead of time so when the soup is ready you can easily add some heat!
Now let’s get started making the hot sauce! Start with rinsing and drying the peppers. It is best to wear gloves to avoid getting burned by the oil. Remember to never touch your eyes while cleaning peppers. Place all the ingredients in a blender. Puree until smooth. Store in sealed container in the refrigerator.
This recipe is a starting point. Determine how hot to make the sauce. You may use less or more of the ingredients such as the peppers.
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Pin RecipeEquipment
- Cutting board and knife
- Large soup pot
- Hand blender, optional
- Blender
Ingredients
Step 1 Ingredients
- 1 tbsp Olive Oil
- 1 Small Sweet Onion diced
- 2 Cloves Garlic chopped
- 1 tbsp Fresh Ginger chopped
Step 2 Ingredients
- ½ cup Crisp Dry White Wine I use Chardonnay
- 1 cup Chicken Broth
- 2 cups Pumpkin Puree divided
- 1 cup Light Cream
- 1 tsp Cinnamon
- ⅛ tsp Turmeric
- ¼ tsp Nutmeg
- 2 tbsp Sweetener optional
- Salt to taste
Hot Pepper Sauce Ingredients
- 12 ounces Hot Peppers chopped (use gloves)
- 2 tsp Minced Garlic
- 3 tbsp Brown Sugar
- 7 tbsp Fresh Lime Juice
- 3 tbsp Light Soy Sauce
- 1 tbsp Worcestershire
- 1 tbsp Oyster Sauce
Instructions
Step 1 Preparation
- In a large soup pan, heat olive oil and sauté the onions until soft.
- Add garlic and ginger and simmer for a minute. Be careful because garlic burns easily.
Step 2 Preparation
- Add your wine, chicken stock, and 1 cup pumpkin puree and mix.
- If you want your soup smoother, you can blend it with a hand blender right in your soup pan. That is the method I like to use. Or you could carefully pour it into a blender and then back into your soup pan.
- Mix in another cup of pumpkin puree and light cream.
- Add your sweetener. How much you add is dependent upon the sweetness you want.
- Add your cinnamon, turmeric, nutmeg, and salt. If you do not like a lot of spices then add just a little of each and give it a taste test. Add more spices and salt until you are happy with the flavor.
- Sometimes the cinnamon does not blend completely in the soup. If that happens, I use my hand blender to finish breaking up and blending the cinnamon.
Hot Pepper Sauce Preparation
- Rinse and dry your peppers. Clean them wearing gloves as you do not want to get burned by the oils. Remember to never touch your eyes while cleaning peppers.
- Place all the ingredients in a blender. You may use less or more of the ingredients that I used for this recipe. Puree soup until smooth. Store in sealed container in the refrigerator.
Serving the Spicy Pumpkin Soup
- Ladle the Pumpkin Soup into a bowl.
- Top with desired amount of Hot Pepper Sauce.
LOOKS INVITING ON A COLD NIGHT BERNICE AND ALWAYS BETTER THE NEXT DAY, CHINA
Thank you China! I so agree – soup and stews are best the next day!
Love pumpkin soup!
The perfect time of year!
Thank you! It is delicious! 💕
A nice soup for when there is a chill in the air.
It is perfect for those chilly and damp days.