Spicy Pumpkin Squash Soup
Highlighted under: Seasonal & Festive
Warm up with this delightful and spicy pumpkin squash soup, perfect for a cozy evening.
This spicy pumpkin squash soup is a hearty and comforting dish that brings warmth to your table. With a perfect blend of spices and creamy texture, it's sure to be a hit!
Why You'll Love This Recipe
- A perfect blend of spices that warms the soul
- Creamy and rich texture that comforts
- Easy to make and perfect for meal prep
The Comfort of Fall Flavors
As the days grow shorter and the air turns crisp, there's nothing quite like a warm bowl of soup to bring comfort and joy. This Spicy Pumpkin Squash Soup embodies the essence of fall, combining the earthiness of pumpkin and butternut squash with a medley of spices that invigorate the senses. The warm colors and rich flavors make it a perfect addition to your autumn dinner table, whether you're hosting a gathering or enjoying a quiet evening at home.
Pumpkin and butternut squash are not only delicious but also packed with nutrients. They are rich in vitamins A and C, fiber, and antioxidants, making this soup a nourishing option for both body and soul. Adding a hint of spice elevates the natural sweetness of the squash, creating a delightful contrast that will keep you reaching for seconds.
Meal Prep Made Easy
This soup is not just a delicious dish; it's also incredibly easy to prepare in advance. With straightforward steps and minimal prep time, you can whip up a batch of this Spicy Pumpkin Squash Soup to enjoy throughout the week. Portion it into individual servings and store it in the fridge or freezer for a quick and healthy meal option on busy days.
The flavors of the soup deepen and improve after a day in the fridge, making it an ideal candidate for meal prep. Simply reheat, garnish with fresh cilantro, and enjoy a comforting bowl of goodness in no time. It's a fantastic way to ensure you have a nutritious meal ready to go whenever hunger strikes.
Customization and Variations
While this recipe is delicious as is, don't hesitate to customize it to your taste! You can adjust the level of heat by modifying the amount of cayenne pepper or adding other spices such as ginger or turmeric for an extra kick. If you prefer a different flavor profile, consider incorporating coconut curry paste for a unique twist.
For a heartier version, you can add cooked lentils or chickpeas to the soup, making it even more filling and packed with protein. Feel free to experiment with garnishes too—consider topping with a dollop of yogurt or a sprinkle of roasted pumpkin seeds for added texture and flavor.
Ingredients
Main Ingredients
- 1 medium pumpkin, peeled and diced
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Gather all your ingredients before you begin to ensure a smooth cooking process.
Instructions
Sauté the Aromatics
In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the Vegetables
Add the diced pumpkin and butternut squash to the pot, stirring well to combine.
Season and Simmer
Sprinkle in the cumin, smoked paprika, and cayenne pepper. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes or until the vegetables are tender.
Blend the Soup
Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.
Serve and Garnish
Serve hot, garnished with fresh cilantro.
Enjoy your delicious and spicy pumpkin squash soup!
Storage Tips
To keep your Spicy Pumpkin Squash Soup fresh, store it in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing it. Allow the soup to cool completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer, making it a great option for meal prep.
When you're ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave. Stir well before serving to ensure a uniform consistency. This way, you can enjoy the comforting flavors of fall any time of the year.
Serving Suggestions
This Spicy Pumpkin Squash Soup pairs beautifully with crusty bread or a fresh salad for a complete meal. For a touch of elegance, consider serving it in individual bowls with a swirl of coconut milk on top and a sprinkle of pumpkin seeds. Not only does it enhance the presentation, but it also adds a creaminess that complements the soup perfectly.
If you're looking to add a protein element, grilled chicken or roasted chickpeas make excellent additions. They can be served alongside the soup or even incorporated directly into it for a heartier dish. This flexibility allows you to tailor the meal to suit your dietary needs and preferences.
Questions About Recipes
→ Can I use canned pumpkin for this recipe?
Yes, you can substitute fresh pumpkin with canned pumpkin. Just adjust the cooking time accordingly.
→ How can I make this soup vegan?
This recipe is already vegan. Ensure that your vegetable broth is also vegan.
→ Can I freeze this soup?
Yes, this soup freezes well. Store in an airtight container for up to 3 months.
→ What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or grilled cheese sandwiches.
Spicy Pumpkin Squash Soup
Warm up with this delightful and spicy pumpkin squash soup, perfect for a cozy evening.
Created by: Emily
Recipe Type: Seasonal & Festive
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Main Ingredients
- 1 medium pumpkin, peeled and diced
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
How-To Steps
In a large pot, heat some oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Add the diced pumpkin and butternut squash to the pot, stirring well to combine.
Sprinkle in the cumin, smoked paprika, and cayenne pepper. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes or until the vegetables are tender.
Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 32g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 4g