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Spicy Pumpkin Soup


  • Prep Time 30 Minutes
  • Cook Time 20 Minutes
  • Servings 6 Bowls

Living in Texas,  means I am rather spoiled for choice during the winter months when choosing a pumpkin.  I'm afraid I don't have too much patience for carving them to make Jack - o - Lanterns, but I don't mind seeding them to roast pumpkin seeds and cutting them  into chunks to make a delicious smooth soup.


Begin by preparing your pumpkin. Scoop out flesh and seeds. I put the seeds aside for later as I also roast those to keep for snacks and for adding to my granola recipes (yum)
Preheat oven to 350 degrees. Place your pumpkins face down on a lined cookie sheet. Bake for 30-45 minutes. This will vary depending on your oven. You just want them to be cooked until soft when tested with a fork or sharp knife.
If you aren’t using fresh pumpkins then you need to use one large can of pumpkin puree. I believe these come in 28oz sizes so use 1 can.
Heat oil in a large cast iron pot and add chopped onions. Stir over a medium heat and then sprinkle sugar. This will bring out a lovely flavor in the onions.
Cook for about 10 mins, or until softened nicely.
Add stock , salt & pepper , jalapeno and pumpkin.
Cover and simmer gently for 20 minutes.
Pour in cream and stir.
Using an immersion blender, puree until you reach desired consistency.