Spicy Pumpkin Soup (Printer-Friendly)

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

# What You’ll Need to Cook:

→ Roux

01 - 1/2 cup peanut oil or vegetable oil
02 - 1/2 cup all-purpose flour

→ Vegetables

03 - 3 pounds peeled pumpkin flesh (about 2 small pie pumpkins)
04 - 1 green bell pepper, chopped
05 - 1-2 jalapeño or Fresno peppers, chopped
06 - 1 medium onion, chopped
07 - 2-3 celery stalks, chopped
08 - 3-4 garlic cloves, minced

→ Seasonings & Liquids

09 - 2 tablespoons Cajun seasoning blend
10 - Salt and freshly ground black pepper, to taste
11 - 4 cups chicken stock or vegetable broth
12 - 1/2 cup heavy cream (optional)

→ Garnish

13 - Fresh chopped herbs
14 - Spicy chili flakes
15 - Extra virgin olive oil
16 - Lightly toasted pumpkin seeds

# Steps to Prepare:

01 - Remove stems, slice pumpkins into quarters, remove seeds, peel, and chop the pumpkin flesh into cubes. Set aside.
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.
03 - Add chopped pumpkin, bell peppers, onion, celery, and garlic to the roux. Stir and cook for 5 minutes to soften.
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.
05 - Use an immersion blender or transfer soup in batches to a blender or food processor. Puree until smooth and creamy.
06 - Stir in heavy cream for added richness, if using. Adjust seasoning as needed.
07 - Ladle soup into bowls and garnish with fresh herbs, chili flakes, olive oil, and toasted pumpkin seeds.

# Extra Cooking Tips:

01 - For chunkier texture, puree only half the soup and stir the rest in after blending.
02 - Canned pumpkin puree can be used; add it with the broth and seasonings and simmer before pureeing.
03 - Heavy cream can be substituted with coconut milk for a dairy-free option.
04 - Pumpkin seeds can be roasted with seasonings for garnish or snack.
05 - Soup can be refrigerated up to 5 days or frozen for 2-3 months.

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