Spicy Pumpkin Soup
by Sommer Collier — last updated on Aug 8, 2025 
This Spicy Pumpkin Soup recipe is satisfying and nutritious, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten-free pumpkin soup is a comfort to the soul.
Sommer’s Recipe Notes
A good bowl of soup can be as comforting as a silent prayer. A warm blanket. A letter from a friend. And this spicy pumpkin soup is the definition of wholesome and seasonal.
I love this particular pumpkin soup recipe because it’s rich and zesty with deep earthy undertones. Strong southwest flavors of onion, garlic, jalapeno, cumin, and oregano mingle with the savory-sweet pumpkin, to create a rustic soup, hearty enough to be a stand-alone meal.
Why You’ll Love Spicy Pumpkin Soup
- Nutritious – This recipe is naturally vegetarian and with a few changes, you can easily make it vegan.
- Bold flavors – From the savory spices to the creamy pumpkin base, every spoonful of this soup is loaded with impressive flavors.
- Easy to make – Ready in less than 1 hour, this soup required just a handful of easy-to-follow steps.
Oh, and did I mention that this pumpkin soup recipe uses canned pumpkin, so there is no need to roast a full pumpkin!
Ingredients and Tips
- Pumpkin purée – Make your life easier and use canned, pure pumpkin puree!
- White beans – For protein, use the canned variety.
- Jalapeño – Remember to remove the seeds!
- Onion and garlic – Use white onion and whole cloves of garlic.
- Honey – Use a high-quality honey to add a hint of sweetness.
- Spices – You’ll need a blend of cumin, dried oregano and cayenne.
- Garnishes – Use pepitas (pumpkin seeds) and French fried onions like French’s.
Recipe Variations and Dietary Swaps
- Vegan – Swap the honey with agave or a little bit of maple syrup.
- Creamy – Stir in some coconut milk or heavy cream.
- Protein boost – Add a handful of chickpeas or shredded chicken.
How To Make Spicy Pumpkin Soup
Tips for success – An immersion blender is nice to have for this recipe, but you can use a standard blender as well.
Find the full Spicy Pumpkin Soup recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place in a leftover container and store in the refrigerator for up to 5 days.
- Freezing Leftovers – Store in a freezer-safe bag and freeze for up to 3 months. Thaw before reheating.
- Reheating Leftovers – Reheat in a pot over medium heat or in the microwave in short bursts.
Serving Suggestions
This spicy pumpkin soup is a meal in itself but there’s so many sides to enjoy it with!
Pair it with this Gourmet Grilled Cheese or this Jalapeño Cheddar Cornbread. You can also enjoy it with a light and simple green salad.
Spicy Pumpkin Soup Recipe
Ingredients
For the Spicy Pumpkin Soup:
- 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
For the Toasted Pepita Topping:
- 1/2 cup pepitas pumpkin seeds
- 1 cup french fried onions like French’s
- Cayenne
- Salt
Instructions
- 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.
Notes
Nutrition
Frequently Asked Questions
Definitely! You can roast your own pumpkins or winter squash for this recipe and use the flesh as the pumpkin puree. The medium-sized pumpkin are easiest to slice and roast and have a good amount of flesh in the middle.
If you need the soup to be thicker, add a bit of extra canned pumpkin puree and it will thicken right up! Start with 1-2 tablespoons and continue adding if you need to, to create a thick and creamy pumpkin soup.
Found the soup a little bland, I guess spicy is a relative term. I would add more beans to bulk it up and more jalapeño, possibly some chipotle or smoky spices as well. I guess I am still searching for a spicy pumpkin soup recipe, but thank you for sharing this one.
I could eat soup for every meal. IT really is a comfort food for me. I love the spices in this pumpkin soup, along with the white beans! yum
What beautiful words to go along with a lovely recipe. Love it. Touched my heart and I’m sure will go on to touch my tummy when I attempt to cook it. Thank you!
Awesome Recipe :)
I love soup… Here is another one you might like.
http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/
Thanks for sharing,
Jen
I tried this recipe and it looks nothing like the pictures. It also tastes terrible. There is no way there should be that much vegetable stock with the pumpkin ratio. I used over 5 cups of pumpkin and 8 cups of vegetable stock and could not tell that there was any pumpkin in the soup at all. Very disappointed.
Great recipe. Just remember to leave off the French’s onions if you need gluten free.
OMG! This looks so amazing. Can’t wait to try it. Still have so much roasted pumpkin in my fridge even though we’ve made bread, muffins, smoothies, and pumpkin quinoa kale salads.
it isnt vegan if it has honey…. Just sayin
Ahhhhh, You are right! I forget about honey not being a vegan food. You could definitely sub maple syrup there. :)
Great soup. The new Food on Friday is all about soup. It would be wonderful if you linked this in. Here’s the link . Have a souper duper week!
I usually like my pumpkin sweetened with sugar and cinnamon but I like this take on a savory pumpkin soup!
This looks delish, but honey is not vegan. And I am pretty sure that French’s Fried Onions are not gluten free, considering their third ingredient is wheat flour.
Oooooo, I’d love a pot of this on my stove today. It’s 23 degrees right now, I’m not ready for winter!!! Love the fried onion garnish. ;)