Spicy Pumpkin Soup

Spicy Pumpkin Soup

36
Cat 1

"A thick, hearty, spicy pumpkin soup."
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Ingredients

50 m servings 156 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 987 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 43 Ratings

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Most helpful positive review

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 wan...

Most helpful critical review

I did not care for this recipe.

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 wan...

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...

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 tha...

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 ...

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 p...

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 f...

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

Very easy recipe to make. The spice was just enough for my hubby and I. I didn't have any cream so we did without and it was still tasty! Next time I'll puree the onions after cooking them in...

I did not care for this recipe.