Spicy Pumpkin Soup

This spicy pumpkin soup is warm, naturally creamy, and deeply flavorful without relying on cream in the base. Fresh jalapeños and fragrant spices bring gentle heat.

Blended butternut squash creates a silky texture that feels comforting but not heavy. Toasted pepitas add the perfect crunchy finish.

This is a simple, real-food soup that fits weeknight cooking as easily as a relaxed fall weekend. It comes together in about 45 minutes. You can keep it dairy-free or add a splash of cream or coconut milk at the end for extra richness. Either way, it is nourishing, clean, and satisfying.

I created this updated version after revisiting an older recipe. I wanted something simpler, more seasonal, and more aligned with how I cook now: fewer ingredients, bolder flavor, straightforward technique. This version uses fresh cubed squash rather than canned puree, and no thickening flour. The result is cleaner, brighter, and more balanced.

This spicy pumpkin soup is an easy option for lunch or dinner. It is a great make-ahead recipe because the flavors deepen after a day in the fridge.

Ingredients for Jalapeño Pumpkin Soup

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 to 2 fresh jalapeños, seeds removed for milder heat
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• 700 to 900 grams (1½ to 2 pounds) cubed butternut squash or pumpkin
• 4 cups vegetable or chicken stock, more as needed
• Salt and black pepper to taste
• Optional: ¼ to ½ cup coconut milk or heavy cream, 1/4 tsp grated ginger

Toppings

• Toasted pepitas
• Fresh herbs
• Chili flakes or chili oil

How to Make Spicy Pumpkin Soup

1. Warm olive oil in a medium pot over medium heat. Add onion and garlic. Cook 3 to 4 minutes until softened.

2. Add jalapeños, cumin, oregano, and chili powder. Cook 1 minute to bloom the spices.

3. Add cubed squash and stock. Season with salt and pepper. Add grated ginger, if using any.

4. Bring to a boil, then lower heat and simmer 15 to 20 minutes until the squash is tender.

5. Blend until smooth using an immersion or regular blender. Add more stock to thin if needed.

6. Stir in coconut milk or cream if you prefer a richer soup. Taste and adjust seasoning. I usually don’t use coconut milk.

7. Serve hot with toasted pepitas, herbs, and chili flakes.

Tips for Creamy Spicy Pumpkin Soup

• Cut squash into small cubes so it cooks faster.
• Remove jalapeño seeds for gentle heat or keep them for extra spice.
• Start with 4 cups stock and add more after blending if you like a thinner consistency.
• Toast pepitas for a few minutes in a dry skillet until fragrant.
• The soup thickens as it cools; loosen with a splash of stock when reheating.

What to Serve with Fall Pumpkin Soup

• This soup pairs well with:
• Grilled cheese or flatbread
• Toasted sourdough or crusty bread
• Simple green salad

Frequently Asked Questions

Storage and Freezing

Refrigerator: Store in a sealed container for 3 to 4 days.
Freezer: Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm on the stove over medium heat, adding stock to thin as needed.

More Cozy Fall Soups

• Black Bean Soup
• Creamy Tomato Chickpea Soup
• Beef Stew With Red Wine
• Instant Pot Red Lentil Soup

 

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