Cook's Hideout: Sweet and Spicy Pumpkin Soup

November 24, 2015

Sweet and Spicy Pumpkin Soup

Blogging Marathon# 58: Week 4/ Day 1
Theme: Bookmarked Dishes
Dish: Sweet and Spicy Pumpkin Soup
We are in the last week of this month's blogging marathon and my theme for this week is 'Bookmarked Recipes'. I always jump on the chance of getting some of my bookmarks cleared and this theme is just perfect.
Pumpkin Soup
We are 2 days away from 'Thanksgiving', which means that holiday season is right here and I'm sure many of you are planning on sending/ shipping gifts to your loved ones. I just found out about a really good shipping option for all your international and domestic packages -- Transworthy. Few points that make it better than the other international shipping options are:
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So take a minute to explore more about Transworthy and see if it is a good fit for your shipping this holiday season. Here's a list to my edible holiday gift guide to help you out with what to send :-)
Pumpkin Soup
Coming back to today's post, here's a seasonal soup made with pumpkin. After making the pumpkin puree, I was looking for dishes to make with it and saw this recipe in 'The Pumpkin Spice Handbook'.
I made it twice in less than 2 weeks which says a lot because repeating a new recipe in that short amount of time is very rare in my kitchen. I loved the sweet and spiciness of this hearty soup. This soup is perfect for a chilly winter night or serve it for a party.

Sweet and Spicy Pumpkin Soup
  • 2cups Pumpkin Puree (Store bought or homemade)
  • 1 Medium White onion, chopped
  • 1 Medium Carrot, peeled and diced
  • 1 Celery Stalk, chopped (I did not add this)
  • 1tbsp Fresh Sage, chopped (I used 1tsp dried sage instead)
  • 1½~2cups Low Sodium Vegetable broth (or water)
  • 2~3tbsp Brown Sugar
  • 1~2tsp Red Chili flakes (adjust as per taste)
  • 1tbsp Olive Oil
  • To taste Salt & Pepper
  1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion, carrot and celery (if using) and saute till the vegetables are tender, about 10 minutes.
  2. Add sage and chili flakes. Next add the vegetable broth and pumpkin puree. Mix well to combine.
  3. Using an immersion blender, blend the soup to a smooth consistency. Skip this step if you like a chunky soup.
  4. Add the brown sugar, salt and pepper. Let the soup simmer for 20~25 minutes.
  5. Ladle the soup in serving bowls and garnish with creme fraiche or sour cream and croutons, if desired.
Pumpkin Soup 
Lets check out what my fellow marathoners have cooked today for BM# 58.


  1. That looks like one perfect fall weather dish though it looks like we are in the middle of winter hell with the snowfall we had over the weekend. :)

  2. Trust you to have such colourful props..even those leaves..such a lovely picture it makes Pavani...

  3. Perfect for this pumpkin season. Love it

  4. Omg, such an irresistible soup, prefect for this chilled season.

  5. Beautiful set up with the fall leaves and the pumpkin!! Love to have the soup !


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