Creamy and warming, this Easy Spicy Pumpkin Soup is the perfect fall meal, balancing sweet pumpkin with a gentle kick of spice.

Scale

4 cups fresh pumpkin cubes (or 1 can pumpkin puree)

1 medium onion, chopped

2 garlic cloves, minced

4 cups vegetable or chicken broth

1 cup coconut milk or heavy cream

2 tbsp olive oil

1 tsp cumin

Pinch of nutmeg

Red pepper flakes, to taste

Salt and pepper

Optional: crème fraîche, pumpkin seeds, fresh herbs

1. Peel, seed, and cube the pumpkin.

2. Sauté onion in olive oil for 5 minutes; add garlic for 1 minute.

3. Add pumpkin and cook 5–7 minutes.

4. Pour in broth, bring to a boil, then simmer 20–25 minutes.

5. Blend until smooth.

6. Stir in coconut milk and spices; season to taste.

7. Serve with desired garnishes.

You can roast the pumpkin beforehand for a deeper flavor.

This soup stores well and can be frozen for up to 3 months.

Keywords: easy spicy pumpkin soup, fall soup, creamy pumpkin soup