Spicy Pumpkin Soup Recipe - Allrecipes.com
Spicy Pumpkin Soup Recipe
  • READY IN 50 mins

Spicy Pumpkin Soup

Recipe by  

"A thick, hearty, spicy pumpkin soup."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    45 mins

    50 mins


  1. Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.
  2. Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
  3. Stir in heavy cream before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 13, 2012

This is so darned easy and really tasty too. I did saute the garlic and onion for a couple of minutes in a little olive oil. I didn't add the cream to the whole batch of soup - those would wanted to tone down the spice could add some - I personally liked it without the cream and it saves a ton of calories. This might serve 4 as a first course but not 4 for dinner. Thanks for a great recipe. :)

Most Helpful Critical Review
Feb 24, 2014

I did not care for this recipe.

Nov 05, 2012

I used fresh pumpkin for this and except for an immersion blender/finger/emergency room mishap, it went well. I served it for a brunch with friends with mirliton bread, salad and mushroom crepes and they LOVED it. I added a touch more seasoning to suit New Orleans' palates and used 1/2 fat-free half & half and 1/2 heavy cream. It was delicious. Thanks to you!

Oct 23, 2012

This is fantastic--the recipe lends itself well to making changes and additions to suite your taste. I took the advice of another reviewer and sauteed the onion and garlic (needs much more than one clove!) for a few minutes. I added the cajun seasoning during this stage, and also added some cayenne pepper and sriracha sauce. I also decided to split the broth, adding half chicken and half chipotle bullion. It was easier to just add a teaspoon of heavy cream to each bowl served, adding a full cup (I doubled the recipe) seemed too decadent. Chives and a few blue cheese crumbles worked wonderful as a garnish. Thank you for posting this great recipe!

Sep 30, 2012

I used this as a bast to use up some open pumpkin and an acorn squash. Thanks, Cat, it worked well. I had to make a substitute for cajun spices, as I had none on hand. I pureed the squash and such after cooking, then added half n half at the finish, as that is what I had on hand. Alot of changes it seems, but your basic thoughts helped greatly. The soup turned out very tasty.

Sep 23, 2013

I used vegetarian chicken flavored bullion, doubled the garlic and sautéed it with the onions and cajun seasoning (which I also doubled). Halfway through cooking I added white sugar and black pepper to taste. I only added about half the cream the recipe called for, I wanted to retain the orange color but I wouldn't leave the cream out because I like the texture it gave the soup. (It definitely could be omitted and it would be an awesome vegan recipe). This recipe is definitely a keeper!! The pumpkin cooked down so well, this is my first time cooking with pumpkin aside from desserts or bread and I am impressed. Thank you!

Jan 14, 2013

This is a super easy recipe. I blended it to make it super smooth, and I made a few substitutions that worked really well for me. Instead of heavy cream, I used plain greek yogurt reducing the fat content and increasing the protein content of the dish. I also didn't have cajun seasoning, so I just sprinkled a bit of cayenne pepper into it. In addition, I added a bit of honey which was the best idea that I had when it came to this recipe. It was delicious!

Sep 18, 2012

Wonderfully tasty comfort food - a soup that is so easy to make yet it tastes like you spent hours making it!


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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