Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. They have a nice flavor and soften up easily when cooked, so you can make so many different recipes with them. Some people tire of them because the season is so short and we’re bombarded with pumpkin during the season. I’m here to bombard you just a bit more with this recipe, but believe me, it’s worth it. We’re talking Homemade Pumpkin Soup, and you are going to LOVE it, my spicy food loving friends. My recipe makes it Cajun style, starting with a thick and flavorful roux, then brings in lots of fresh pumpkin, the Cajun Holy Trinity of veggies (bell pepper, onion, celery + garlic), and a tasty blend of Cajun seasonings. What more could you ask for in a creamy pumpkin soup? It doesn’t get any better than this. I’d set my easy pumpkin soup recipe against any other recipe out there. I love it that much. Such a great recipe. Plus, I’ll show you how to make a few variations in the Recipe Tips section. That said, let’s talk about how to make pumpkin soup, shall we? Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It’s OK if you’re off a little. Set them aside for now. You can cook it longer for a darker, richer color and flavor. See my video on how to make a roux for a good demonstration. I like a lot of peppers, onion and garlic. For the peppers, you can use green bell pepper, which is traditional for Cajun cooking, but I’ve used a couple jalapeno peppers and some Fresno peppers picked from my garden. I like it a bit spicy. Shocking, I know. Bring to a boil then reduce heat and cook at medium-low heat and simmer for 30 minutes to thicken. You can simmer longer if you’d like. I often simmer for 1 hour. See how everything softens up and breaks down. See how nice and creamy it gets? Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil. But, what should you do with the pumpkin seeds? See my Spicy Pumpkin Seeds recipe here. You can also freeze it for 2-3 months in freezer containers. I do this all the time when I made large batches. That’s it, my friends! I hope you enjoy my spicy pumpkin soup! Definitely one of my favorites. If you love soups, check out… NOTE: This recipe was updated on 10/27/23 to include new information. It was originally published on 10/7/19.
