I modified another Allrecipes pumpkin soup recipe past recognition and decided to add it here to share. It has a little bit of a kick to it from the chili powder, and the orange juice and pumpkin pie spice really bring out the flavors. It was originally based on 'Daddy's Pumpkin Soup.' I think some lemon juice or orange zest would do as well for the orange juice.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.

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  • Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.

  • Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.

Nutrition Facts

281.5 calories; protein 4.4g 9% DV; carbohydrates 21.9g 7% DV; fat 22.2g 34% DV; cholesterol 12.5mg 4% DV; sodium 899.6mg 36% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2012
This was quite easy to make and turned out pretty good. I almost went 4 stars since I will not say this is something to rave about but, then again, it is not a main-course type soup. Compared to my expectation it was quite good. Salt & pepper to taste when eating was needed but otherwise I followed the recipe almost to the word. I used some green onions instead of regular and replaced the pumpkin pie spice with cinnamon, nutmeg, clover and ginger (which is just a recipe for pumpkin pie spice). My 5 star rating is also because I wanted a way to work some other vegetables into my diet and this soup allows me to add pumpkin without making a desert dish. Regarding step 2: My soup seemed to be fully pureed without this step. I did, however, have a stick blender so used it quickly right in the pot to further refine the consistency. It seems like you could skip this step if you finely dice the onions and the pumpkin is already well pureed. Read More
(22)

Most helpful critical review

Rating: 1 stars
10/03/2016
Very hot and I only used 1/2 the child powder. Read More
28 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/28/2012
This was quite easy to make and turned out pretty good. I almost went 4 stars since I will not say this is something to rave about but, then again, it is not a main-course type soup. Compared to my expectation it was quite good. Salt & pepper to taste when eating was needed but otherwise I followed the recipe almost to the word. I used some green onions instead of regular and replaced the pumpkin pie spice with cinnamon, nutmeg, clover and ginger (which is just a recipe for pumpkin pie spice). My 5 star rating is also because I wanted a way to work some other vegetables into my diet and this soup allows me to add pumpkin without making a desert dish. Regarding step 2: My soup seemed to be fully pureed without this step. I did, however, have a stick blender so used it quickly right in the pot to further refine the consistency. It seems like you could skip this step if you finely dice the onions and the pumpkin is already well pureed. Read More
(22)
Rating: 5 stars
01/15/2012
Smooth and creamy! I left out the butter(used vegetable spray) and the bouillon cubes. The flavor is carried by the hot spices! Read More
(13)
Rating: 4 stars
10/25/2012
This recipe took me to a warm yummy happy place and I really enjoyed it. It was slightly missing a depth of flavor that I've found in other pumpkin soups which is why I took off a star. Still it was creamy satisfying and incredibly simple. I may tinker with the favors in the future but this will probably hold its place as my go-to pumpkin soup recipe for a long time. Read More
(6)
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Rating: 5 stars
11/05/2015
I modified the recipe by using College Inn Thai Coconut Curry Stock. I used 3 cups because I thought 2 was too thick. I used lemon juice and lemon zest. I used less onion and garlic (1 small onion and 1 clove garlic) and minced them very fine didn't puree and added a little salt & pepper and a pat of butter to add to the creaminess. It was fast easy and excellent! I'll definitely make it again! Read More
(3)
Rating: 4 stars
01/20/2013
I didn't have any boullion so I added more cinnamon clove and nutmeg (in lieu of pumpkin spice) to add depth. For a side soup it's good. I used a large onion finely chopped and pureed it with an emmersion blender when I added the water for a creamier texture. I used more water than called for to thin the soup out. As suggested once I added salt and pepper I like it! Made about 3/4ths of a gallon. I'll be taking it with my lunch to work. I think the addition of a chicken or vegetable broth would have added lots of depth however I do like it. The spicy kick works for me! Oh I added a bit less of the chili powder for my taste. Thanks for sharing. I had some coconut milk and needed to do something with the frozen pureed pumpkin I'd made from my Halloween pumpkins. Utilized both at the same time! Read More
(3)
Rating: 5 stars
10/07/2012
Easy to make and it just is creamy with all the taste of fall. I use pumpkins I grew myself and no bullion instead I boiled one medium sized onion and purreed it salted to taste now it's a great Vegan recipe. I will make it for years to come Read More
(2)
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Rating: 4 stars
11/03/2012
Great Soup! Subs I made were earth balance butter (instead of regular) only one bouillon cube (cut back on salt) and juice of whole lemon instead of orange juice. Came out pretty good! Read More
(1)
Rating: 4 stars
10/30/2013
My husband and I liked it overall. Although I did make it with some changes. I used lite coconut milk because that was what I had on hand 2 generous tsps of red curry powder instead of chili powder cinnamon/nutmeg/cloves added to taste lime juice instead of orange juice. It was lacking somewhat so I added some brown sugar to taste (maybe 1/4 cup or so) and that made it taste a lot better. Not as healthy but that slightly sweet and spicy really made it come together. Read More
(1)
Rating: 4 stars
02/01/2017
I really enjoyed this! I did not puree it since I'm lazy and didn't want to wash additional dishes (haha). I followed the recipe almost exactly except I added salt and red pepper flakes for extra spice. Otherwise this was fabulous! Read More
(1)
Rating: 1 stars
10/03/2016
Very hot and I only used 1/2 the child powder. Read More