As soon as we get a whiff of Autumn air around here, I’m ready to start making spicy pumpkin soup.
‘Soup’ you say, she doesn’t usually post about food, where’s this coming from? Well, it all started with this Instagram post! I had so many comments on my pumpkin soup post and I couldn’t believe that some people had not even tried it! So many people were curious about it that I decided to write the recipe here on the blog for all to read.
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I make my spicy pumpkin soup with Butternut Squash or Red Kuri Squash.
I’ve been making this pumpkin soup recipe for over twenty years and it still hasn’t lost its charm for my family.
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It’s kind of a rustic soup but velvety smooth, comforting and full of Indian spiciness.
You can make it as spicy as you like.
If spicy is not your jam you can use a spice paste that is not as hot like Marsala for instance.
Want to know the best thing about this spicy pumpkin soup? It tastes even better the next day or the day after that. You can make up a big batch to freeze into portions or simply eat it two days in a row!
My spicy pumpkin soup never makes it to the freezer though. We all love it so much that once it’s made, we can’t stop eating it!
I love that soup is so easy to make and that you can just reheat it at a moments notice when you need a quick meal. Like when you’ve been working in the garden much longer than you should and you need a meal inside you RIGHT NOW! Have you seen that snickers advert where the football player turns into the diva, Joan Collins when he’s hungry? Well, that’s me if I haven’t eaten at regular intervals. I read somewhere that it has something to do with sugar highs and lows.
That’s another reason why we all love my spicy pumpkin soup 😉
Can you believe these rustic bread rolls?
I couldn’t believe my eyes when my husband came home with them. They look just like pumpkins themselves haha! Let me tell you that they were so tasty and the perfect addition to my spicy pumpkin soup. If there’s one thing the Germans do well, it’s bread baking!
Anyway, enough talking, you need to try this velvety scrumptiousness for yourself.
Here’s the recipe.
- 800g (1½ lb) Pumpkin flesh deseeded and diced (Alternatives: Butternut Squash or Kuri Squash)
- 1 large onion, finely chopped
- 1 clove of garlic, crushed
- 50g (2oz) butter
- 3 tablespoons Madras curry paste (Alternative: Marsala paste for milder taste)
- 400ml can coconut milk
- 284ml vegegtable or chicken stock
- Salt and freshly ground black peper
- FOR THE GARNISH
- Toasted pumpkin seeds, whole and crushed
- Chilli flakes (optional)
- Fresh basil or corriander (Cilantro), shreaded
- On a medium heat, melt the butter in a pan and add the chopped onion and crushed garlic. Fry gentle until the onion turns a light golden colour. (Around 5 minutes).
- Add the diced pumpkin to the pan, cover and sweat the vegetables for 10 minutes.
- Add the curry paste and stir. Cover the pan again and cook for 5 minutes. Stir occasionally.
- Stir in the stock and coconut milk and season to taste. Simmer for 20-25 minutes or until the pumpkin flesh is tender.
- Blend the soup until smooth.
- Garnish with toasted pumpkin seeds (whole and crushed), chilli flakes (if using), pepper and shreaded basil or fresh corriander (Cilantro).
Serve with fresh bread rolls for a hearty supper.