Spicy Pumpkin Soup Recipe

I walked into my local craft store for a little Autumn inspiration. You know I need all the help I can get, since I live in the land of eternal summer. Expecting to see a wall of pumpkins, Fall wreaths, burnt orange and gold, can you imagine my complete horror when I was smacked in the face by Christmas?! In September?!!!!

Shaking my fist at the the retail gods and muttering “Bah humbug” under my breath, I stomped out of the store and proceeded to make this soup. Spicy Pumpkin Soup. Not a hint of that other holiday anywhere near this bowl. And because I was feeling feisty, I added a little Asian kick to the tastebuds.

Spicy Pumpkin Soup Recipe
Prep time
Cook time
Total time
This simple soup has an Asian twist and a surprise kick from ginger + Sriracha.
Serves: 2
  • 1 cup cooked pumpkin
  • ¼ cup coconut milk
  • ¾ vegetable broth
  • 2 teaspoons pumpkin pie spice (or blend of cinnamon,nutmeg,cloves)
  • 1 teaspoon Sriracha sauce
  • 3 tablespoons maple syrup
  • ½ teaspoon fresh ginger
  • 1 tablespoon fresh lime juice
  • salt & pepper to taste
  1. Combine all ingredients in a high speed blender.
  2. Blend on high speed for 2 minutes, or until soup is desired heat. If you do not have a high performance blender,heat soup on stove top.
  3. Garnish with fresh herbs,black sesame seeds or coconut bacon
  4. Store unused portion in an airtight container in the fridge for up to 3 days.


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  1. I made this last night. It was life-changing! So much flavor, and so easy to make. Thanks for the recipe!

  2. Can I use canned pumpkin?

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