Best 5 Pumpkin Cumin And Chilli Soup Recipes

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Indulge in a tantalizing culinary journey with our pumpkin, cumin, and chili soup – a symphony of flavors that will warm your heart and soul. This delectable soup is a harmonious blend of sweet pumpkin, earthy cumin, and a hint of fiery chili, creating a captivating taste experience.

With three variations to choose from, this versatile recipe caters to diverse preferences. The classic pumpkin soup offers a comforting and creamy embrace, while the vegan version provides a plant-based alternative without compromising on flavor. For those seeking a spicy kick, the pumpkin, cumin, and chili soup with a spicy twist delivers an invigorating heat that lingers on the palate.

Each variation is meticulously crafted with fresh ingredients, ensuring a symphony of flavors in every spoonful. The classic recipe embraces the natural sweetness of pumpkin, enhanced by aromatic cumin and a touch of chili, while the vegan version swaps dairy for creamy coconut milk, creating a luscious and satisfying soup. The spicy variation ignites the taste buds with a generous dash of chili, adding a delightful warmth that complements the sweetness of the pumpkin.

Whether you're seeking comfort, embracing a plant-based lifestyle, or craving a spicy adventure, our pumpkin, cumin, and chili soup has a variation that will captivate your senses. So, gather your ingredients, ignite your culinary passion, and embark on a delightful journey with our expertly curated recipes.

Here are our top 5 tried and tested recipes!

SPICY PUMPKIN SOUP RECIPE



Spicy Pumpkin Soup Recipe image

This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.

Provided by Sommer Collier

Categories     dinner     Main     Main Course     Soup

Time 50m

Number Of Ingredients 16

1 tablespoon oil
1 large onion, (peeled and chopped)
5 cloves garlic, (peeled and chopped)
1 jalapeno, (seeded and chopped)
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1 1/2 teaspoons salt
8 cups vegetable stock
29 ounces pure pumpkin puree
15 ounces white beans, (drained)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 cup pepitas
1 cup french fried onions
Cayenne
Salt

Steps:

  • Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
  • Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
  • Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
  • Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
  • Serve the soup warm, sprinkled with toasted pepitas and onions.

Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g

CUMIN PUMPKIN SOUP



Cumin Pumpkin Soup image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (15-ounce) can pumpkin (not pie filling)
1 1/2 cups reduced-sodium chicken broth
1 cup lowfat milk
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
Fresh sage leaves
Popcorn and pumpkin seeds, for garnish

Steps:

  • In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving.

PUMPKIN, CUMIN AND CHILLI SOUP



Pumpkin, Cumin and Chilli Soup image

This soup will be the star of your fall dinner table when you serve it up using the pumpkin as a bowl. Depending on how spicy you'd like it to be, you can either de-seed the chilli or throw it all in the soup.

Provided by Sackville

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 large pumpkin, about 2 kg
2 tablespoons butter or 2 tablespoons oil, for frying
1 tablespoon cumin seed
2 medium onions, finely chopped
1 red chile, finely sliced
1 teaspoon caster sugar
1 liter hot vegetable stock or 1 liter chicken stock
salt
4 tablespoons heavy cream (optional)
4 teaspoons olive oil, for drizzling

Steps:

  • Slice the top off the pumpkin and set it aside.
  • Later it will be the lid for your pumpkin-pot serving bowl.
  • Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
  • You can, if you like, save the seeds for roasting.
  • Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
  • Remember, you want to use it as a bowl afterwards.
  • Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
  • Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
  • Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
  • Simmer until the pumpkin is soft enough to purée.
  • Add salt to taste and then blitz until smooth.
  • Add the cream, if desired, and pour into the pumpkin shell.
  • Make patterns on the surface by drizzling over the oil.
  • Serve immediately.

SPICY COCONUT PUMPKIN SOUP



Spicy Coconut Pumpkin Soup image

This Caribbean-style pumpkin soup is ideally made with calabaza, but butternut or kabocha squash will work too.

Provided by Ramin Ganeshram

Categories     Dinner     Lunch     Soup/Stew     Pumpkin     Coconut     Hot Pepper     Cumin     Soy Free     Peanut Free     Dairy Free     Wheat/Gluten-Free     Vegetarian     Vegan     Fall     Winter

Yield 4-6 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 pound calabaza pumpkin, seeded, peeled, and cut into chunks
1 small onion, minced
3 garlic cloves, minced
1 ají dulce pepper, seeded and minced
1 teaspoon dark brown sugar
½ teaspoon ground cumin
2 cups coconut milk
1 cup chicken broth or vegetable broth
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
  • Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
  • Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
  • Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
  • Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

SPICY PUMPKIN SOUP



Spicy pumpkin soup image

Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping

Provided by Anna Glover

Categories     Lunch, Starter

Time 1h35m

Number Of Ingredients 11

1 pumpkin, about 1.5-2kg (save the seeds - toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
  • Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
  • When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

Tips:

  • For a creamier soup, blend half of the soup until smooth and then stir it back into the pot.
  • Add a dollop of yogurt or sour cream on top of each bowl of soup for an extra creamy and tangy flavor.
  • Garnish with fresh cilantro or parsley for a pop of color and freshness.
  • Serve with a side of naan bread or crackers for dipping.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This pumpkin cumin and chili soup is a delicious and satisfying meal that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its warm and flavorful spices, this soup is sure to become a favorite in your household. So next time you are looking for a comforting and nutritious meal, give this pumpkin cumin and chili soup a try. You won't be disappointed!

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