• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Great Eight Friends
  • Gr8 Food ∞
    • Appetizers
      • Dips and Spreads
    • Beverages
      • Adult Beverages
      • Non-Alcoholic Drinks
    • Bread
      • Quick Bread
      • Yeast Bread
    • Breakfast and Brunch
      • Egg Dishes
    • Desserts and Snacks
      • Cakes and Cupcakes
      • Candy and Confections
      • Cookies
      • Fruit
      • Pies and Tarts
      • Snacks
    • Instant Pot Recipes
    • 130+ Main Courses
      • Beef
      • Fish
      • Lamb
      • Meatless
      • Pork
      • Poultry
    • Salads and Dressings
    • Sauces Salsas Marinades
    • Side Dishes
      • Pasta
      • Potatoes
      • Rice and Grains
      • Vegetables
    • Soup
  • Gr8 Friends ∞
    • Gr8 Dinners
    • Gr8 Holiday Ideas
    • Other Occasion Parties
  • Gr8 Fun ∞
    • Debbie's Craft Corner
    • Gr8 Trips
      • Field Trips
      • Vacations
    • Other Gr8 Stuff
      • Our Favorite Kitchen Tools
    • Restaurant Reviews
  • Who We Are
    • GR8 Party Outlines
    • Become a Gr8 Friend!
menu icon
go to homepage
search icon
Homepage link
  • Become a Gr8 Friend!
  • Main Courses
  • Appetizers
  • Beverages
  • Bread
  • Breakfast and Brunch
  • Desserts and Snacks
  • Instant Pot Recipes
  • Salads and Dressings
  • Sauces Salsas Marinades
  • Side Dishes
  • Soup
  • Gr8 Friends
  • Gr8 Dinners
  • Gr8 Fun
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Spicy Pumpkin Soup Recipe

    November 23, 2020 by Debbie 2 Comments

    Start off the Pumpkin season with a pot of this Spicy Pumpkin Soup on the stove! It’s got all of the flavors of Fall.

    Cup of Spicy Pumpkin Soup sprinkled with toasted pepitas and topped with Mexican Cream.

    It's that time of year when I hear, "We are so ready for your pumpkin soup, Deb! You ARE going to make it, right?" A big pot of Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas is a constant every year at our Thanksgiving dinner for 30.

    It's one of the dishes that I can make the day before...those are the best on a day like this! My sister and sisters-in-law, Claudia, Laura and Dawn, her mom, Kay, and our dear sweet friends, Bill and Lois, are the biggest fans of this savory soup.

    There's a touch of cayenne that adds the perfect little kick, while the cool dollop of the crema is just what you need to mellow out the heat!

    Ingredients to make Spicy Pumpkin Soup. s

    Sprinkled with shelled, toasted pumpkin seeds on top, this soup is an appetizer served in my pretty teacups.

    A few of our more "proper" guests ask for a spoon, while the rest of us just sip as we mingle...no spoon required!

    Make it a meal and serve it up in your favorite soup bowl with some of Olive Bread 2-2-2, minus the olives and thyme. It makes a perfect crusty loaf of French bread.

    The recipe makes plenty of this deep orange pot of happiness...perfect, because for the next several days following the feast, reheated in a mug for lunch, it's as soothing as it was that wonderful Thursday before.

    Print Recipe Pin Recipe Save this RecipeSaved!

    Please leave a rating!

    5 from 1 vote

    SPICY PUMPKIN SOUP

    Start off the Pumpkin season with a pot of this goodness on the stove! It’s got all of the flavors of Fall. Begin at least 2 hours ahead so the Mexican Cream has time to chill.
    Prep Time10 mins
    Cook Time35 mins
    Chill2 hrs
    Total Time45 mins
    Servings: 14 servings
    Author: Debbie

    Ingredients

    • ½ cup heavy whipping cream
    • ½ cup sour cream *
    • 1 to 1 ½ teaspoons fresh lime juice
    • 6 Tablespoons (¾ stick) unsalted butter, softened
    • 6 cups thinly sliced onions
    • 1 28 ounce and 1- 15 ounce cans solid packed pumpkin, make sure it's not pumpkin pie mixture...that's not good for a savory soup!
    • 2 cups milk, I choose whole milk, but I've used low fat and it's just as delicious.
    • 1 ¼ teaspoons dried crushed red pepper flakes, less if you can’t take the heat!
    • 9 cups low sodium chicken stock or broth, can or carton
    • 1 cup pumpkin seeds, shelled (pepitas), unsalted, toasted, (They're green in color and available at Latin American markets, natural food stores and most supermarkets.)
    • ¼ teaspoon salt
    • freshly ground pepper, to taste
    Prevent your screen from going dark

    Instructions

    *Mexican Cream:

    • In a small nonreactive bowl, briskly whisk both the cream and sour cream. Slowly add the lime juice to the cream mixture. Continue whisking until thick and thoroughly combined. Cover and refrigerate for at least 2 hours. (This crema can be made 1 week ahead of time. Keep refrigerated.)

    Spicy Pumpkin Soup:

    • In a heavy bottomed large pot, over medium heat, add the softened butter until melted.
    • Add the onions and sauté for about 10 minutes or so, until softened and translucent, but not beginning to brown.
    • In the same pot, thoroughly combine the canned pumpkin, whole milk and your desired amount of crushed dried red pepper. Continue stirring, slowly. You don't want the milk to splash around!
    • Purée the entire mixture. Depending on the “bowl” of your processor or blender, you may need to puree in separate batches or use an immersion blender. 
    • Return pureed pumpkin mixture to pot.
    • Slowly and thoroughly stir in the broth. Simmer for 15-20 minutes to marry the flavors, returning to stir from time to time.
    • Season to taste with salt and freshly ground pepper.
    • Ladle soup into bowls, or cups. With a spoon, drizzle with chilled cream mixture and sprinkle with toasted pumpkin seeds. Sip Sip Away!

    Notes

    Gr8 Do-Ahead Tip:
    • Can be made 1 day ahead. Cool. Cover and chill. Bring to a simmer before serving.
    • The Mexican Cream can be made one week ahead. Keep sealed and refrigerated.
    Gr8 Substitute 
    *Mexican Cream can be substituted with the Cacique brand of Mexican Crema. It is available in most supermarkets in the refrigerated section, displayed with the Cacique brand cheeses. Another Gr8 (and healthy) substitute is plain Greek yogurt.
    Gr8 Serving Tip:
    If serving as an appetizer, ladle into coffee or tea cups. Sip or enjoy with a spoon. As a light lunch, serve in large mugs.
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    « The Creamiest Gulliver's Creamed Corn
    DIY Holiday Gifts - Homemade is Best »

    Reader Interactions

    Comments

    1. Debbie

      November 28, 2020 at 11:03 pm

      Hi Denise,
      So happy to hear that the soup was a delicious success! It’s one our favorites and is permanently fixed on our Thanksgiving menu! I’ve doubled it so guests can add it to their to go bags! Even better left over! Thanks for letting us know!

    2. Denise

      November 28, 2020 at 4:23 pm

      Made this for Thanksgiving and the family loved it!

    Be a Gr8 Friend and tell us what you think! Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Be a Gr8 Friend!

    Talk With Us!

    • Debbie on Layered Vegetable Pâté Recipe
    • Charles Ayash on Layered Vegetable Pâté Recipe
    • Kyle on Easy No Bake Peanut Butter Kiss Cookies
    • Kyle on Warm Spinach Potato Salad with Bacon Vinaigrette
    • wonderfulcook.com on Warm Spinach Potato Salad with Bacon Vinaigrette
    my foodgawker gallery

    Need More Servings?

    Our recipes will do the calculation for you. Just hover over the number of servings then move the slider to the number desired. (Please be aware: this will not change pan or bowl sizes, so you may have to adjust for that.)

    It's Grilling Season!

    ThermoWorks Thermapen Mk4

    Footer

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Our Party Outline

    As an Amazon Associate we earn from qualifying purchases.

    Copyright ©2022 Foodie Pro on the Foodie Pro Theme