Recipe: Spicy pumpkin soup with toasted pepitas

by Julie Snyder

pumpkin soupYou'll love this spicy pumpkin soup recipe for its rich, zesty flavor and deep earthy undertones.

Some of your guests will appreciate that it's vegan and gluten-free.

The strong, southwest accents of onion, garlic, pepper, cumin, and oregano mingle with the savory-sweet pumpkin to create a soup.

It's hearty enough to be a stand-alone meal and striking enough to serve as an appetizer at your formal dinner.

Spicy pumpkin soup with toasted pepitas

Prep time: 10 minutes | Total time: 36 minutes | Yield: 8 to 10 servings


• 1 tablespoon olive oil, divided
• 1 large onion, peeled and chopped
• 5 cloves garlic, peeled and chopped
• 1 long red chilli, roughly chopped
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons dried oregano
• 1/2 teaspoon salt
• 8 cups vegetable stock
• 2 1/2 pound pumpkin, peeled and cut into 1-inch cubes
OR 29-ounce can pure pumpkin puree
• 15-ounce can white beans, drained
• 2 tablespoons red wine vinegar
• 1/2 teaspoon honey
• 1/4 cup pepitas
• 1/8 teaspoon cayenne


Preheat the oven to 400 F.

Place a large sauce pot over medium-high heat. Add 2 teaspoons of the oil, onion, garlic and pepper. Saute until soft, about 3 to 5 minutes. Stir in the cumin, oregano and salt. Saute another 2 minutes.

Add stock, cubed pumpkin and the beans. Stir. Simmer until the pumpkin is tender, about 15 to 20 minutes.

Meanwhile, in a small bowl, coat the pepitas with 1 teaspoon oil and sprinkle with the cayenne and a dash of salt. spread them on a tray lined with parchment paper. Toast until lightly browned, about 3 to 5 minutes.

Using a hand blendeer, blend the soup until smooth. Serve the soup warm, topped with the toasted pepitas.

Cook's Note

If you don't own a hand blender, remove the soup from the heat and allow to stand for a few minutes. Puree in a blender or food processor. Reheat if necessary.

A good bowl of soup can quiet your soul and relax your body. Do you have a favorite recipe?

Photo courtesy of iStockphoto.