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Spicy Squash Soup

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No fuss pumpkin soup! There are so many ways to make this.

This is the perfect soup for a cold Autumn day. My pumpkin soup recipe will take the chill out of any frosty evening.

Each year it’s kind of a tradition around our house to make pumpkin soup when pumpkins come into season and this year was no exception.

This is a recipe that is very easy even for absolute cooking beginners. All you need are the freshest ingredients you can find, a pot, a knife and a blender. For a more refined texture, you could pass the finished soup through a fine mesh strainer but that’s not necessary.

 

spicy pumpkin soup

Nicely spiced and a great way to cook pumpkin.

 

Ingredients and substitutes

I used my spice stock recipe as a base. It’s simple to make and adds a lot of flavour to this soup. Great for vegetarians.

You could also use chicken or vegetable stock.

As for the pumpkin… This pumpkin soup recipe is one that works equally well with butternut squash. 

That’s what I do when pumpkin isn’t in season. 

 

Making spicy pumpkin soup

Frying the onions, carrots, bell peppers and chillies.

Making spicy pumpkin soup

Add the spices and herbs followed by the cubed pumpkin

Working ahead

As with most soups, this pumpkin soup can be made ahead of time.

Feel free to make it a day or two before serving. The flavours will actually develop and your soup will be even better. 

 

Making pumpkin soup

Pour your stock of choice in. The pumpkin pieces should be completely submerged in the stock.

Making pumpkin soup

Simmer until the pumpkin pieces are fall apart soft. Then add the corn.

Making pumpkin soup

Blend until very smooth and pour in the cream. Blend some more.

Spicy pumpkin soup.

Check for seasoning and serve as is or drizzled with red chilli creme.

If you like this pumpkin soup recipe, you might like to try some of these too. 

Thai prawn soup
Thai Tom yum gai
Tom kha gai
Chickpea soup

Yield: 8

Spicy Pumpkin Soup

Spicy Pumpkin Soup

To make the optional red chilli creme, toast 10 Kashmiri chilli pepper in a pan over medium high heat for about 30 seconds. Then soak them in 300ml water for 30 minutes. Blend the soaked chillies with the water and add salt to taste.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 Kilo (2 lbs) skinned and diced fresh pumpkin
  • 1 litre spice, vegetable or chicken stock
  • 3 tablespoons butter
  • 1 green chilli pepper - chopped
  • 5 cloves garlic - smashed and chopped
  • A pinch of dried thyme and oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder (optional)
  • 2 red bell peppers - seeded and chopped
  • 2 onions - finely chopped
  • 250ml fresh corn kernels
  • 250ml double cream
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large sauce pan and then add the onions, chilli pepper, red bell pepper and garlic.
  2. Fry until the the onion is translucent and soft.
  3. Now add the spices and herbs followed by the chopped pumpkin. Cover the pumpkin pieces with your stock of choice.
  4. When the pumpkin is soft, add the corn and then blend until very smooth.
  5. Bring up to a simmer again and allow to cook uncovered for about 15 minutes.
  6. Stir in the cream and salt and pepper to taste.
  7. Bring back up to heat just before serving.

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I hope you enjoy this pumpkin soup recipe. If you do try it, please let me know in the comments. I’d love to hear from you. 

Paula Italiana now Indian-a

Wednesday 4th of November 2015

I made a chicken soup...had a leftover carcass (and the catholic nuns said to never waste) Saw your recipe and just added the Indian, and a Squash i found at Trader Joes (Kombucha). SOLD forever!

Dan Toombs

Wednesday 4th of November 2015

Great to hear Paula! Thanks

Dan

HonieBuk

Tuesday 15th of November 2011

Oooh Dan, that's right up my street - love pumpkin!

It's not so readily available at the moment (unless you live in the US/Canada and it comes in a can), Please someone tell me if they find any here in the UK!!!!

I would bet that replacing the pumpkin with butternut squash you'd get the same texture and with the spices a very similar flavour.

Dan Toombs

Tuesday 15th of November 2011

Hi Lynne

That's right. I really can't tell the difference between pumpkin and butternut squash soup. Both work very well here.

TheBoyandMe

Monday 7th of November 2011

Now *that* I think I could really go for! Not sure on the whole pumpkin business but this sounds scrummy.

Dan Toombs

Tuesday 8th of November 2011

Thanks. :)

It really is.

Anton1a

Thursday 3rd of November 2011

Looks absolutely delicious! Yet another fantastic recipe and I love the red chilli creme addition- Thanks for sharing this! :)

Dan Toombs

Friday 4th of November 2011

Hi Antonia

Thanks for stopping by. I really like this recipe and hope you get a chance to try it. The red chilli creme adds a lot to the flavour.

Reluctant Housedad

Thursday 3rd of November 2011

Hi Dan, the revelation for me here is the fragrant Indian stock. Never occurred to me to curry-fy my stocks before. That would make a stunning base for loads of dishes. Spot on as always. Good one for you next week, I think: FLAVOURS OF THE SEA. Get your fishy/seafood head on.

Dan Toombs

Friday 4th of November 2011

Hi Keith

I'm writing a recipe right now for next week's recipe shed. Looking forward to it. Glad you like the stock idea. :)

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