As the crisp autumn air rolls in and the leaves begin to change, there’s nothing quite like warming up with a bowl of rich, flavorful soup. Pumpkin season is in full swing, and while sweet pumpkin treats like pies and lattes take the spotlight, I’m here to show you how this versatile ingredient can shine in a savory dish. Enter: Spicy Pumpkin Soup—a cozy, plant-based creation that perfectly balances the sweetness of pumpkin with the warmth of spices. 

Why Pumpkin?

Pumpkin is a nutritional powerhouse packed with fiber, vitamins A and C, and antioxidants. Its naturally creamy texture makes it an ideal base for soups, while its mildly sweet flavor pairs beautifully with savory spices. Not only is it delicious, but it’s also a great ingredient for plant-based meals, offering a filling and satisfying option without any dairy or animal products. 

The Perfect Spice Blend

The key to this recipe is the perfect blend of spices. Poblano chile and a touch of chili powder adds a little heat, while pumpkin pie spice with cinnamon and nutmeg give a subtle warmth that complements the sweetness of the pumpkin.

Plant-Based and Creamy

What’s even better? This spicy pumpkin soup is 100% plant-based! Instead of using dairy to achieve that creamy texture, I use almond milk (or coconut milk) to make it velvety smooth. The almond or coconut milk not only enhances the soup’s creaminess but also adds a touch of natural sweetness that balances the heat from the spices.

How to Enjoy Your Spicy Pumpkin Soup

This soup is incredibly versatile. You can enjoy it as a light lunch, a starter for your fall dinners, or even as a cozy dinner on its own with some crusty bread for dipping. Top it with roasted pumpkin seeds for an added crunch, a swirl of vegan sour cream or coconut cream for extra richness, or fresh herbs like cilantro or parsley for a burst of freshness. 

A Recipe That’s Simple Yet Satisfying

One of the best parts about this recipe is how easy it is to make. In under 30 minutes, you can whip up a comforting, nourishing soup that will have you feeling ready to embrace all things fall.

Spicy Pumpkin Soup

Servings 4-6

INGREDIENTS

• 1 ¾ cup vegetable stock

• ½ cup Vidalia onion, minced

• 2 small carrots, diced fine

• 1 poblano chile, seeded, deveined and chopped fine

• 15 ounce can pureed pumpkin

• 2 teaspoons pumpkin pie spice

• 1 teaspoon chile powder

• 1 tsp smoked paprika, optional

• ¼ tsp cayenne pepper (adjust for heat), optional

• 1 cup almond milk, original unsweetened or coconut milk

• Sea salt and pepper to taste

INSTRUCTIONS

1. In a large saucepan, heat up 3/4 cup vegetable stock and add onion, carrots and poblano chile. Cook for 4-5 minutes until soft.

2. Add remaining vegetable stock, pureed pumpkin, pumpkin pie spice, chile powder and paprika and cayenne pepper, if using. Bring to a boil and simmer 5 minutes.

3. Add almond or coconut milk and simmer for another 5 minutes.

4. Taste and add sea salt and pepper, if desired.

5. Garnish and serve!

Made this recipe?

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