Spicy Pumpkin Soup Recipe
User Reviews
5
Spicy Pumpkin Soup Recipe
Description
The Spicy Pumpkin Soup recipe starts by softening onion, garlic, and jalapeño in oil, building a fragrant base. Ground cumin and oregano add earthy, herby flavor, complemented by salt. Pumpkin puree and white beans create a creamy, hearty soup body when simmered with vegetable stock. The addition of red wine vinegar adds subtle acidity, while honey provides gentle sweetness to balance the spices.
Once blended to smoothness, the soup is topped with toasted pumpkin seeds (pepitas) and French fried onions spiced with cayenne and salt, providing crunch and heat that sharpen the soup's mellow richness. The method involves careful blending to ensure smooth texture and toasting seeds and onions separately for maximum crispness and flavor.
This soup suits serving warm as a comforting starter or main dish, delivering complex spice layers, creamy mouthfeel, and textural contrasts from the toppings.
Ingredients
For the Spicy Pumpkin Soup:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion peeled and chopped, large
- 5 cloves garlic peeled and chopped
- 1 jalapeno pepper seeded and chopped
- 1 1/2 tablespoons cumin ground
- 1 1/2 tablespoons oregano dried
- 1 1/2 teaspoons salt
- 8 cups vegetable stock
- 29 ounces pumpkin puree pure
- 15 ounces White beans drained
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
For the Toasted Pepita Topping:
- 1/2 cup Pepitas pumpkin seeds
- 1 cup French fried onions like French's
- cayenne pepper
- salt
Instructions
- Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
- Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
- Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
- Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
- Serve the soup warm, sprinkled with toasted pepitas and onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 1447mg | 60% |
| Potassium | 602mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 16545IU | 331% |
| Vitamin C | 8mg | 9% |
| Calcium | 108mg | 11% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
