What vegetables are used in the soup?

Fresh pumpkin, bell peppers, onion, celery, and garlic form the base for the soup's rich flavor.

How is the roux made and why is it important?

The roux is made by cooking flour in peanut or vegetable oil until light brown, creating a thickening base that adds depth and creaminess to the soup.

Can I make the soup spicy or mild?

Yes, you can adjust spice levels by choosing milder or hotter peppers and varying the Cajun seasoning amount.

Is heavy cream necessary in the soup?

Heavy cream is optional but adds a smoother, richer texture. Coconut milk can be used for a dairy-free alternative.

How long can I store the soup?

The soup keeps up to 5 days refrigerated and freezes well for 2 to 3 months when stored properly.

What can I do with the pumpkin seeds?

Roast or pan cook the seeds with seasonings for a crunchy garnish or a tasty snack.

Rich and Creamy Spicy Pumpkin Soup

A bowl of soup with pumpkin seeds and red peppers. | foodbymary.com

This is the best pumpkin soup with the perfect blend of spices, easy to make, and nice and creamy with a delicious roux that thickens the whole pot.

It's that time of year, my friends. Pumpkin EVERYWHERE. I have no issue with pumpkins. In fact, I enjoy them very much.

They have a nice flavor and soften up easily when cooked, so you can make so many different recipes with them. Some people tire of them because the season is so short and we're bombarded with pumpkin during the season.

I'm here to bombard you just a bit more with this, but believe me, it's worth it. We're talking Homemade Pumpkin Soup, and you are going to LOVE it, my spicy food loving friends.

What more could you ask for in a creamy pumpkin soup? It doesn't get any better than this. I'd set my easy pumpkin soup against any other out there. I love it that much. Such a great dish.

Plus, I'll show you how to make a few variations in the Recipe Tips section.

Pumpkin Soup Ingredients

Peanut Oil or Vegetable Oil: For making a roux
Flour: All-purpose
Pumpkins: 2 small pie pumpkins or 3 pounds peeled pumpkin
Peppers: Bell pepper, Fresno pepper, jalapeno pepper or peppers of choice
Other Vegetables: Onion, celery, garlic
Seasonings: Cajun seasonings, salt and pepper
Chicken Stock: Or vegetable broth or stock
Heavy Cream: Optional, for creamier texture
For Serving: Fresh chopped herbs, spicy chili flakes, extra virgin olive oil, lightly toasted pumpkin seeds

Instructions

Peel the Pumpkin:: Remove stems, slice into quarters or eighths, remove innards and seeds, peel and chop flesh. Yield about 12 cups or 3 pounds peeled pumpkin.
Make the Roux:: Heat ½ cup peanut oil in a large pot over medium heat. Add flour and stir constantly 10-15 minutes until light blonde brown. Cook longer for richer color and flavor.
Add the Veggies:: Add pumpkin, chopped peppers, onion, celery, and garlic. Stir and cook about 5 minutes.
Add Seasonings and Stock:: Add Cajun seasoning, salt, and pepper. Pour in chicken broth or stock. Scrape brown bits from pot bottom. Bring to boil, reduce heat, simmer 30 minutes or longer until thickened.
Process:: Puree soup with immersion blender or in batches with blender or food processor until smooth and creamy.
Stir in Cream:: Add heavy cream if desired and adjust seasoning.
Serve:: Ladle into bowls and garnish with fresh herbs, chili flakes, olive oil, and toasted pumpkin seeds.

A bowl of soup with a spoon in it. | foodbymary.com

Save & Cook the Pumpkin Seeds

Save pumpkin seeds and cook them up by pan roasting or oven roasting with seasonings. Use as garnish or snack.

A bowl of soup with pumpkin seeds and spices. | foodbymary.com

Recipe Tips & Notes

Blend to preference: very creamy or chunky by processing half the batch only
Canned pumpkin puree can replace fresh pumpkin; add with broth and seasonings then simmer
Use heavy cream or coconut milk for creamy texture
Use spicy homemade Cajun seasoning or traditional spices like cinnamon, clove, nutmeg
Try Jamaican Jerk seasoning or add maple syrup for sweetness

Storage

Store pumpkin soup up to 5 days refrigerated in sealed container. Reheat on stove. Freeze for 2-3 months in freezer containers.

That's it, my friends! I hope you enjoy my spicy pumpkin soup! Definitely one of my favorites. If you love soups, check out...

Frequently Asked Questions

→ What vegetables are used in the soup?: Fresh pumpkin, bell peppers, onion, celery, and garlic form the base for the soup's rich flavor.
→ How is the roux made and why is it important?: The roux is made by cooking flour in peanut or vegetable oil until light brown, creating a thickening base that adds depth and creaminess to the soup.
→ Can I make the soup spicy or mild?: Yes, you can adjust spice levels by choosing milder or hotter peppers and varying the Cajun seasoning amount.
→ Is heavy cream necessary in the soup?: Heavy cream is optional but adds a smoother, richer texture. Coconut milk can be used for a dairy-free alternative.
→ How long can I store the soup?: The soup keeps up to 5 days refrigerated and freezes well for 2 to 3 months when stored properly.
→ What can I do with the pumpkin seeds?: Roast or pan cook the seeds with seasonings for a crunchy garnish or a tasty snack.

Spicy Pumpkin Soup

Creamy pumpkin soup with Cajun spices and a rich roux, perfect for cozy meals.

Prep Time

20 minutes

Cooking Time

45 minutes

Overall Time

65 minutes

Recipe Author: Maria

Dish Category: Soups & Stews

Recipe Difficulty: Medium Effort

Cuisine: Cajun

Serves: 6 Serving Size (6 servings)

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Roux

Ingredient 01 1/2 cup peanut oil or vegetable oil

Ingredient 02 1/2 cup all-purpose flour

→ Vegetables

Ingredient 03 3 pounds peeled pumpkin flesh (about 2 small pie pumpkins)

Ingredient 04 1 green bell pepper, chopped

Ingredient 05 1-2 jalapeño or Fresno peppers, chopped

Ingredient 06 1 medium onion, chopped

Ingredient 07 2-3 celery stalks, chopped

Ingredient 08 3-4 garlic cloves, minced

→ Seasonings & Liquids

Ingredient 09 2 tablespoons Cajun seasoning blend

Ingredient 10 Salt and freshly ground black pepper, to taste

Ingredient 11 4 cups chicken stock or vegetable broth

Ingredient 12 1/2 cup heavy cream (optional)

→ Garnish

Ingredient 13 Fresh chopped herbs

Ingredient 14 Spicy chili flakes

Ingredient 15 Extra virgin olive oil

Ingredient 16 Lightly toasted pumpkin seeds

Steps to Prepare

Step 01

Remove stems, slice pumpkins into quarters, remove seeds, peel, and chop the pumpkin flesh into cubes. Set aside.

Step 02

Heat peanut oil in a large pot over medium heat. Add flour and stir constantly for 10-15 minutes until roux turns light blonde brown. Cook longer for a darker roux if desired.

Step 03

Add chopped pumpkin, bell peppers, onion, celery, and garlic to the roux. Stir and cook for 5 minutes to soften.

Step 04

Sprinkle in Cajun seasoning, salt, and pepper. Pour in chicken stock. Scrape bottom of pot to loosen browned bits. Bring to a boil, then reduce heat and simmer for 30 minutes or longer until vegetables are tender.

Step 05

Use an immersion blender or transfer soup in batches to a blender or food processor. Puree until smooth and creamy.

Step 06

Stir in heavy cream for added richness, if using. Adjust seasoning as needed.

Step 07

Ladle soup into bowls and garnish with fresh herbs, chili flakes, olive oil, and toasted pumpkin seeds.

Extra Cooking Tips

For chunkier texture, puree only half the soup and stir the rest in after blending.

Canned pumpkin puree can be used; add it with the broth and seasonings and simmer before pureeing.

Heavy cream can be substituted with coconut milk for a dairy-free option.

Pumpkin seeds can be roasted with seasonings for garnish or snack.

Soup can be refrigerated up to 5 days or frozen for 2-3 months.

Must-Have Tools

Large heavy-bottom pot

Immersion blender or countertop blender

Measuring cups and spoons

Cutting board and sharp knife

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains gluten from all-purpose flour
Contains dairy if heavy cream is used
May contain peanuts if peanut oil is used

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 220.5
Fats: 10.7 grams
Carbs: 28.3 grams
Proteins: 4.2 grams