Pumpkin Soup Recipe

Pumpkin Soup Recipe

It's that time of year, my friends. Pumpkin EVERYWHERE. I have no issue with pumpkins. In fact, I enjoy them very much.

They have a nice flavor and soften up easily when cooked, so you can make so many different recipes with them. Some people tire of them because the season is so short and we're bombarded with pumpkin during the season.

I'm here to bombard you just a bit more with this recipe, but believe me, it's worth it. We're talking Homemade Pumpkin Soup, and you are going to LOVE it, my spicy food loving friends.

Why You'll Love My Pumpkin Soup

My spicy pumpkin soup recipe is rich and creamy and HUGE on FLAVOR because we're making it differently from most pumpkin soups out there.

My recipe makes it Cajun style, starting with a thick and flavorful roux, then brings in lots of fresh pumpkin, the Cajun Holy Trinity of veggies (bell pepper, onion, celery + garlic), and a tasty blend of Cajun seasonings.

What more could you ask for in a creamy pumpkin soup? It doesn't get any better than this. I'd set my easy pumpkin soup recipe against any other recipe out there. I love it that much. Such a great recipe.

Plus, I'll show you how to make a few variations in the Recipe Tips section.

That said, let's talk about how to make pumpkin soup, shall we?

Pumpkin Soup Ingredients

• Peanut Oil or Vegetable Oil. For making a roux.
• Flour.
• 2 Small Pie Pumpkins. Or use 3 pounds in weight of peeled pumpkin. You can use pumpkin purée.
• Peppers. Bell pepper, Fresno pepper, jalapeno pepper. You can use peppers of your personal choice.
• Other Vegetables. Onion, Celery, Garlic.
• Seasonings. Cajun seasonings, salt and pepper.
• Chicken Stock. You can use vegetable broth or stock as well.
• Heavy Cream. Optional, for a creamier soup.
• For Serving. Fresh chopped herbs spicy chili flakes, extra virgin olive oil, lightly toasted pumpkin seeds (see recipe notes)

Mike's Spicy Pumpkin Soup Recipe - the Steps

Peel the Pumpkin. First, gather up a couple of small pie pumpkins. Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired.

Peel the pumpkin and chop up the pumpkin flesh.

The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little.

Set them aside for now.

Make the Roux. To make your roux, add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown.

You can cook it longer for a darker, richer color and flavor.

See my video on how to make a roux for a good demonstration.

Add the Veggies. Add the pumpkin, chopped peppers, 1 chopped onion, 2-3 stalks chopped celery and a few cloves of chopped garlic. Stir and cook about 5 minutes.

I like a lot of peppers, onion and garlic.

For the peppers, you can use green bell pepper, which is traditional for Cajun cooking, but I've used a couple jalapeno peppers and some Fresno peppers picked from my garden.

I like it a bit spicy. Shocking, I know.

Add Cajun seasoning and chicken broth or stock. Scrape up the brown bits from the bottom of the pot.

Bring to a boil then reduce heat and cook at medium-low heat and simmer for 30 minutes to thicken.

You can simmer longer if you’d like. I often simmer for 1 hour. See how everything softens up and breaks down.

Process. Puree the soup with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.

See how nice and creamy it gets?

Stir in the heavy cream.

Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.

Save & Cook the Pumpkin Seeds

Save your pumpkin seeds and cook them up. No need to throw them away. I like to either pan cook them or roast them in the oven with some seasonings, then use them as a garnish. I save the rest for a snack.

See my Spicy Pumpkin Seeds recipe here.

Storage

Pumpkin soup will last up to 5 days in the refrigerator in a sealed container. You can easily make it ahead of time, then reheat it in a pot on the stove.

You can also freeze it for 2-3 months in freezer containers. I do this all the time when I made large batches.

That's it, my friends! I hope you enjoy my spicy pumpkin soup! Definitely one of my favorites. If you love soups, check out...

Check Out Some of My Other Popular Soup Recipes

• Butternut Squash Soup
• Spicy Carrot Soup
• Roasted Red Pepper Soup
• Creamy Roasted Hatch Chile Soup
• 30-Minute Sweet Potato Soup
• Cheesy Guajillo-Potato Soup
• Sweet Pepper-Sweet Corn Chowder
• Spicy Sausage Soup
• Roasted Poblano Soup
• Cajun Chicken and Sausage Gumbo
• Cabbage Soup
• Turkey Stew
• Hot Honey Roasted Pumpkin