Spicy Pumpkin Soup

It’s Pumpkin Season!

I love pumpkin, in all forms- coffee, ice cream, muffins, bread and for the first time ever, actually bought an edible pumpkin at Trader Joe’s I’m going to bake tonight. I’m serving it with Grilled Chicken Sausage and a Kale Salad dressed with a lemon vinaigrette, pickled red onions and pumpkin seeds. We’ll see how it turns out, but in the meantime, here’s a delicious Spicy Pumpkin Soup I’ve made many times from Oprah magazine. It’s just thing to serve on a chilly Fall (or more likely in Miami) rainy night; it pairs perfectly with a Cheddar or Smoked Gouda Grilled Cheese Sandwich. Enjoy!

Spicy Pumpkin Soup

Recipe by Oprah MagazineCourse: SoupCuisine: American


Prep time


Cooking time






  • 4 TBL unsalted butter

  • 2 medium yellow onions, chopped

  • 2 teaspoons minced garlic

  • 1/4 teaspoon crushed red pepper

  • 2 teaspoons curry powder

  • 1/2 teaspoon ground coriander

  • pinch cayenne pepper

  • 3 (15 ounce) cans 100% pumpkin puree or 6 cups chopped roasted pumpkin

  • 5 cups of chicken or vegetable broth

  • 2 cups milk

  • 1/2 cup brown sugar

  • 1/2 cup heavy cream


  • Melt butter in a 4-quart saucepan over medium-high heat.
  • Add chopped onions and garlic and cook, stirring often until softened, about 4 minutes.
  • Add spices and stir for a minute more.
  • Add pumpkin and 5 cups broth. Bring to a boil and reduce heat, simmer for 10 minutes.


  • If you don’t want to use heavy cream, you can substitute it with evaporated milk. This recipe makes a lot, so I usually half it, but you could always freeze leftovers. I like to top this with a dollop of sour cream and some pumpkin seeds as garnish.

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

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