Quick and easy Spicy Pumpkin Soup in 20 minutes. Fresh ginger, curry powder, and ground cinnamon make this soup deliciously warm and comforting.
Nothing is more comforting than a bowl of warm Spicy Pumpkin Soup on a cold day especially after working in the yard. We have too many trees on this property and it is amazing how much falls fall on the ground each autumn. It can be pretty but it is also quite messy when they are rained and stepped upon. If only they will magically disappear once we are done with the season.
Making Soup in 20 Minutes
Hoping for the leaves to disappear on their own may be wishful thinking but making this warm and comforting soup in 20 minutes is a reality. Using canned pumpkin puree makes this possible. I usually have homemade chicken broth on hand but I promise I won’t tell if you reach for the can on this one as well. 😉
Warm Spices in this Spicy Pumpkin Soup
Pumpkin combines well with warm spices such as ginger, curry powder, and cinnamon. These spices give the soup a little bit of heat but not too much. There is just the right hint of curry flavor without it being over powering.
Not wanting to sacrifice taste, I used butter and half-and-half (half milk and half cream) instead of cream in this recipe. There is no need to use flour because the pumpkin puree is already nice and thick. The trick is not to add too much liquid to the soup. In this case it is chicken broth and half-and-half. The toasted pumpkin seeds are optional but highly recommended.
Tools Used in Making This Spicy Pumpkin Soup
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Quick and easy Pumpkin Soup in 20 minutes. Fresh ginger, curry powder, and ground cinnamon make this soup deliciously warm and comforting.
- 2 tbsp butter (28g)
- 1 medium onion (chopped)
- 1 inch ginger (minced) (30g)
- 2 cloves garlic (minced)
- 1 tbsp curry powder
- ½ tsp ground cinnamon
- 1 can pumpkin puree (15 oz / 425g)
- 2½ cups chicken broth (600ml)
- 2 bay leaves
- Salt to taste
- ½ cup half-and-half (120ml)
- 2 tbsp pumpkin seeds (toasted) to serve (optional)
Melt butter in a medium sized pot. Saute onion, ginger, and garlic for 2 minutes over medium low heat.
Add curry powder and ground cinnamon. Stir for another minutes.
Pour in pumpkin puree and chicken stock. Add bay leaves. Cover and bring to a boil. Reduce heat and simmer for 5 minutes.
Remove lid, add salt. Give it a stir and turn off the stove.
Remove bay leaves. Blend the soup with an immersion blender until it is smooth. Turn the stove back on to medium low.
Pour in half-and-half. Stir to combine. When the soup comes back up to a boil, turn off stove.
Serve warm in individual bowls sprinkle with pumpkin seeds.
Other Pumpkin Recipes
This is the season for pumpkins and I have a few suggestions listed below for you. Do check them out.
NOTE: This post was originally published on November 17th, 2010. It has been updated on October 20th, 2017 with new write up, pictures, and a video. The recipe was updated to make the soup even more delicious and flavorful.
Enjoy…..and have a wonderful day! 😎