Description
This Spicy Pumpkin Soup recipe is creamy, vegan, and packed with warm fall flavors. Made with pumpkin puree, coconut milk, and smoky spices, it’s the perfect comfort food for chilly days. Ideal for meal prep, gluten-free diets, and cozy weeknight dinners.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups pumpkin puree
3 cups vegetable broth
1 cup coconut milk
Optional: 1 cup tofu, cubed
Fresh parsley or cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 5 minutes until translucent.
2. Add minced garlic and cook for 1–2 minutes until fragrant.
3. Stir in smoked paprika, cumin, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add pumpkin puree and vegetable broth. Stir well and bring to a simmer. Cook for 10–15 minutes.
5. Use an immersion blender or transfer in batches to a high-speed blender to puree the soup until smooth.
6. Return the soup to the pot over low heat. Stir in coconut milk and heat gently (do not boil).
7. Optional: For tofu croutons, toss cubed tofu with olive oil and smoked paprika, then bake at 400°F (200°C) for 20–25 minutes until crispy.
8. Serve soup hot, topped with tofu croutons and chopped herbs. Add a drizzle of coconut milk or chili oil if desired.
Notes
For a richer flavor, roast fresh pumpkin instead of using canned puree.
Adjust cayenne pepper based on your spice preference, or omit for a milder version.
This soup thickens as it sits—add a splash of broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg