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Sweet & Spicy Pumpkin Soup: This is a perfect Fall/ Autumn recipe with its slightly sweet and spiciness.


46 serving

Total time

55 minutes




  • 2 cups pumpkin (Puree (Store bought or homemade))
  • 1 white onion (Medium , chopped)
  • 1 carrot (Medium , peeled and diced)
  • 1 celery (Stalk, chopped (I did not add this))
  • 1 tbsp sage (Fresh , chopped (I used 1tsp dried sage instead))
  • 1 ~ 2 cups Vegetable broth (Low Sodium (or water))
  • 2 ~ 3 tbsps Brown Sugar
  • 1 ~ 2 tsps Red Chili (flakes (adjust as per taste))
  • 1 tbsp olive oil ((divided))
  • 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.
  6. View the recipe instructions at Cook's Hideout

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