Introduction

This spicy pumpkin soup is a comforting and flavorful way to enjoy the fall harvest. Creamy, aromatic, and lightly spiced, it’s perfect served in adorable edible pumpkin bowls for an impressive presentation.

The dish shows a small, round pumpkin cut in half with the top placed slightly to the side on a white plate. Inside the pumpkin is a smooth, bright orange soup with a swirl of white cream on the surface and a topping of green pumpkin seeds on one side. The pumpkin's ridged skin is shiny and brownish-orange. Next to the pumpkin on the plate lies a silver spoon with a decorative handle. Surrounding the plate are additional small pumpkins with a matte texture, and a piece of light, crusty bread is placed nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small pumpkins
2 tablespoons olive oil
Salt and pepper
2 medium pumpkins
2 tablespoons coconut oil
2 medium shallots, diced
4 cloves garlic, minced
1 tablespoon grated ginger
2 Thai bird chilies (optional)
1 tablespoon curry powder
1/2 teaspoon cumin
1/4 teaspoon nutmeg
1/4 teaspoon cayenne (optional)
3 cups pumpkin puree
2 cups vegetable stock
1 (14 oz) can coconut cream or coconut milk
2 tablespoons honey (optional)
Pumpkin seeds for garnish

Instructions

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the tops off the 4 small pumpkins and carefully remove the seeds, keeping the bottoms intact. Drizzle with olive oil and sprinkle with salt. Roast for 20-30 minutes until tender but holding shape, then set aside.
Step 2: For the pumpkin puree, slice the 2 medium pumpkins into quarters and scoop out the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a parchment-lined baking sheet. Roast for 40-60 minutes until soft and fork tender. Let cool slightly and scoop out the flesh. Puree in a blender or wait to puree with the soup.
Step 3: Finely dice the shallots, garlic, and Thai chilies (remove seeds for less heat). In a large stockpot over medium heat, melt the coconut oil, then sauté the shallots, garlic, chilies, and grated ginger for 3-5 minutes until fragrant.
Step 4: Add the curry powder, cumin, nutmeg, and cayenne, cooking for another minute. Stir in the pumpkin puree, vegetable stock, and coconut cream. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Step 5: For a smooth soup, blend with an immersion blender or in batches using a regular blender. Taste and adjust seasoning with salt, pepper, and honey if using.
Step 6: Ladle the soup into the roasted pumpkin bowls. Drizzle with coconut cream and sprinkle with pumpkin seeds before serving.

Tips & Variations

Remove seeds from chilies for milder heat or omit them altogether if you prefer a gentle spice.
Use coconut milk instead of coconut cream for a lighter version of the soup.
To save time, canned pumpkin puree can be used but roasting fresh pumpkins adds depth of flavor.
Garnish with toasted pumpkin seeds or fresh herbs like cilantro for added texture and brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Pumpkin bowls can be reused but are best fresh. The soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows three white plates each with a small pumpkin soup bowl made from a hollowed, scalloped-edge small pumpkin filled with smooth, bright orange soup swirled with a lighter cream and topped with green pumpkin seeds. Each pumpkin bowl has its brown-orange pumpkin lid placed either beside or on top of it, with a shiny textured surface and sprinkled with salt. Two spoons, one silver and one tarnished, rest on two of the plates. Scattered around are pieces of torn crusty white bread, a small white bowl filled with green pumpkin seeds, a piece of ginger root, and a small pumpkin on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you omit the honey or substitute it with maple syrup or agave nectar.

How do I make pumpkin puree from fresh pumpkins?

Roast peeled or halved pumpkins until tender, then scoop out the flesh and puree in a blender or food processor until smooth. This makes a fresh and flavorful base for your soup.