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Home » All Recipes » Soups, Salads & Light Meals » Spicy Pumpkin Soup (Vegan)

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Spicy Pumpkin Soup (Vegan)

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Spicy Pumpkin Soup Pin

This quick and easy Spicy Pumpkin Soup recipe combines the wonderful flavours of pumpkin, ginger, cumin, turmeric and garam masala, with just a touch of chilli… The result is a delicious and nutritious meal that can be on the table in under 30 minutes! (No pumpkin? No problem! You can sub with butternut squash – it’s just as delicious!)

Spicy Pumpkin Soup

 

Perfect for chilly evenings

Pumpkin pairs so well with spices, and this quick and easy Spiced Pumpkin Soup recipe combines the wonderful sweetness of pumpkin with fresh ginger, cumin, turmeric, garam masala and just a touch of chilli… The result is a wonderfully warming and delicious soup that can be on the table in under 30 minutes – perfect for chilly evenings.

Overhead shot of 3 bowls of Spicy Pumpkin Soup

 

How to make Spicy Pumpkin Soup

Spicy Pumpkin Soup is so easy to make!

Simply fry onions, garlic, chilli and spices, then add the chopped fresh pumpkin, vegetable stock, salt and pepper. Simmer for 15 minutes then blend until completely smooth. Finally add coconut cream (optional) and ladle the soup into bowls.

(Full recipe in the recipe card below.)

Collage showing 6 process shots for Spicy Pumpkin Soup

 

How to cut a pumpkin for soup

Don’t be daunted by cutting up your pumpkin – it’s much easier than it looks!

All you need to do is:

  1. Cut the pumpkin into large wedges using a big knife
  2. Use a large spoon to remove the seeds and stringy bits
  3. Cut the wedges into slices
  4. Cut off the skin
  5. Cut the slices into cubes

Collage showing 6 process shots for cutting a pumpkin into 1cm dice 

 

Best pumpkin for pumpkin soup

You use any kind of pumpkin or squash to make this Spiced Pumpkin Soup. You can even use a carving pumpkin! (Carving pumpkins don’t tend to have the best flavour, but the spices and other flavours in this soup will help compensate for that.)

However, for best results, I recommend using what is sold as a ‘culinary pumpkin’ – these are the type of pumpkin that are bred to have the best flavour, so will give you the most flavoursome pumpkin soup.

Overhead shot of a culinary pumpkin with a wedge cut out

 

Can’t find a pumpkin?

If you can’t find a pumpkin for this recipe (or when it’s not pumpkin season), you can use butternut squash instead. Butternut squashes are typically easier to get hold of and this soup is just as delicious made with butternut squash!

Spicy Pumpkin Soup in a bowl with garnishes

 

What to serve with pumpkin soup

This pumpkin soup is delicious served with crusty bread – especially homemade soda bread!

Overhead Spicy Pumpkin Soup served with bread

 

What to drink with pumpkin soup

Aromatic white wines, such as Pinot Grigio, Riesling, Gewurztraminer or Viognier go best with the spicy flavours in this soup. A Chardonnay or Chenin Blanc would also work well.

I don’t recommend pairing red wine with pumpkin soup but a fruity rosé would be OK.

3 bowls of Spicy Pumpkin Soup

 

Make it your own…

This delicious spicy pumpkin soup is very easy to adapt. You could…

  • Use curry powder or curry paste instead of the chilli and spices
  • Use cayenne pepper instead of the chilli flakes
  • Use butternut squash or sweet potato instead of the pumpkin
  • Replace half the pumpkin with sweet potatoes, carrots or parsnips
  • Add 100g (3½oz) red lentils at the same time as the pumpkin
  • Use chicken stock instead of the vegetable stock (if you don’t need this to be vegan)
  • Use double (heavy) cream instead of the coconut cream (if you don’t need this to be vegan)

Overhead shot of Spicy Pumpkin Soup in the pan

 

What to do with leftover pumpkin soup?

Place any leftovers in a lidded container in the fridge, where they will keep for up to 3 days.

To reheat, tip into a saucepan, along with a small splash of water. Reheat over a medium heat until piping hot all the way through.

Alternatively, you can reheat this soup in the microwave.

Closeup of Spicy Pumpkin Soup

 

Can you freeze pumpkin soup?

Pumpkin Soup is such a great ‘fill the freezer’ recipe… I usually make a double quantity of this soup. We eat half freshly made and half I divide into individual portions and freeze for a near instant meal when I’m in a hurry or have no energy to cook! Far healthier (and cheaper!) than a ready meal or takeaway.

Place the cooked and cooled soup in a lidded container in the freezer, where it will keep for up to 3 months. (Or freeze in individual portions, for maximum flexibility.)

Reheat as above.

Overhead shot of a woman's hands taking a spoonful of Spicy Pumpkin Soup

 

If you like this recipe…

…you might also like:

  • Easy Pumpkin and Sweet Potato Soup
  • Roasted Butternut Squash and Red Pepper Soup
  • Roasted Butternut Squash and Beetroot Salad with Feta and Walnuts
  • Roasted Pumpkin Hummus
  • Bacon, Sage and Pumpkin Pasta
  • Slow Cooked Beef and Pumpkin Chilli

 

Spicy Pumpkin Soup
Print Pin

Spicy Pumpkin Soup

This quick and easy Spicy Pumpkin Soup recipe combines the wonderful flavours of pumpkin, ginger, cumin, turmeric and garam masala, with just a touch of chilli… The result is a delicious and nutritious meal that can be on the table in under 30 minutes! (No pumpkin? No problem! You can sub with butternut squash – it’s just as delicious!)
Prevent your screen from going dark
Course Main Course, Soup
Cuisine American, British
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
Calories 174kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 2 onions diced
  • 1 cm ginger grated (or 1 teaspoon pre-chopped ginger – see Note 1)
  • 2 cloves garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon dried chilli flakes (or to taste)
  • 1 kg pumpkin cut into 1cm cubes (see Note 2)
  • 500 ml vegetable stock (from a cube is fine – I used 1 x Kallo organic vegetable stock cube)
  • Salt and pepper to taste (See Note 3)
  • 50 ml coconut cream (optional)
  • Pumpkin seeds for garnish (optional)

Instructions

  • Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 4 minutes, with the lid on, until softened but not brown. Stir occasionally.
  • Add the ginger, garlic, garam masala, cumin, turmeric and chilli flakes and fry for 1 more minute on low, stirring frequently. Add a small splash of water if it gets too dry.
  • Add the chopped pumpkin, vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the pumpkin is quite soft.
  • Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 4.)
  • If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. You may also wish to check the seasoning at this point too. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.
  • Optional: Turn off the heat and stir through 50ml coconut cream and/or add a swirl of coconut cream to the soup once you’ve put ladled it into the bowls.
  • Ladle the soup into bowls, garnish with pumpkin seeds (optional) and serve with homemade bread.

Notes

  1. To make this soup even easier, you can use ready chopped frozen ginger – which is easy to find in most supermarkets.
  2. For best flavour, use a culinary pumpkin. Peeling and cutting a pumpkin is not as hard as it sounds! Scroll up to see step by step instructions and photographs.
  3. I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
  4. If you prefer, you can use a stick blender or potato masher - or leave the soup un-blended.
  5. Suitable for freezing.
  6. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Spicy Pumpkin Soup
Amount Per Serving
Calories 174 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Sodium 181mg8%
Potassium 1005mg29%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 9g10%
Protein 4g8%
Vitamin A 21364IU427%
Vitamin C 28mg34%
Calcium 76mg8%
Iron 3mg17%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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2 Comments

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Comments

  1. Christine says

    17th October 2023 at 1:29 pm

    Hello, I was wondering if I can use ground ginger in this recipe as that’s what I have in the house? If so how much would I use?
    Thank you

    Reply
    • Eb Gargano says

      18th October 2023 at 2:16 pm

      Absolutely! I recommend you use 1/4 to 1/2 a teaspoon of ground ginger in place of the fresh ginger. Enjoy! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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