There’s nothing cozier than wrapping your hands around a warm bowl of Spicy Pumpkin Soup.
This recipe blends creamy textures and a gentle kick of spice with the rich earthiness of pumpkin. It’s a go-to when you’re craving something comforting yet light.
I’ve made this countless times for quick lunches and dinners, and it never fails to hit the spot. Perfect as one of your keto meals for 1 person, it’s as easy as it is delicious.
Why You’ll Love This Spicy Pumpkin Soup
Quick and Easy: Ready in just 30 minutes, this keto soup is perfect for busy days when you need something hearty and flavorful fast.
Creamy Without the Carbs: The heavy cream and pumpkin base give it that luxurious texture without stepping outside of keto-friendly territory.
Customizable Spice Level: Adjust the spice to your liking for a gentle warmth or a big, bold kick.
Perfect for Solo Meals: This recipe is ideal for keto soup recipes you can whip up quickly for one!
What You’ll Need
- 1 cup pumpkin puree
- 1 cup chicken stock
- ½ cup heavy cream
- 2 teaspoons olive oil
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper (optional for extra spice)
- Salt and pepper to taste
- 2 teaspoons pumpkin seeds (optional garnish)
- 1 teaspoon freshly chopped parsley (optional garnish)
Pro Tips
- Keep an eye on the garlic—it burns quickly. Stir constantly for just 30 seconds to release its flavor.
- For a smoother soup, use an immersion blender after cooking.
- If making for kids, go easy on the cayenne for a milder flavor, while still keeping that “spicy” essence.
- Double the recipe and freeze servings for quick keto meals later on.
- Warm up the garnishes slightly before adding them for extra flavor.
Tools
- Medium-sized pot
- Wooden spoon or silicone spatula
- Immersion blender (optional)
- Measuring cups and spoons
- Serving bowls
Substitutions and Variations
- Swap chicken stock for vegetable stock to make it vegetarian-friendly.
- Coconut cream can replace heavy cream for a dairy-free twist.
- Top with crumbled bacon instead of pumpkin seeds for a savory boost.
Instructions
- Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the pumpkin puree, chicken stock, cumin, smoked paprika, and cayenne pepper. Stir until well combined, then bring to a gentle simmer.
- Reduce the heat and stir in the heavy cream. Let it cook for another 5 minutes, stirring occasionally.
- Season with salt and pepper to taste. Blend the soup with an immersion blender if you prefer a velvety texture.
- Ladle into bowls and garnish with pumpkin seeds, parsley, and an extra sprinkle of paprika. Serve immediately and enjoy this creamy soup!
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring often to prevent splitting. This low-carb easy soup also freezes well for up to 2 months—just thaw overnight in the fridge and heat before serving.
This Spicy Pumpkin Soup is a simple, satisfying dish that checks all the boxes for keto soup recipes. It’s creamy, zippy, and just perfect for the chilly season. Let me know how you enjoyed this cozy low carb soup or if you have any questions in the comments below. Happy cooking!
—– RECIPE CARD INFO —–
The course of this recipe: Soup
Number of servings: 1 (as mentioned in the text)
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Calories: Approximately 300 kcal
Food Labels:
Gluten Free
Keto
Low Carbs
Ingredients:
1 cup pumpkin puree
1 cup chicken stock
½ cup heavy cream
2 teaspoons olive oil
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper (optional for extra spice)
Salt and pepper to taste
2 teaspoons pumpkin seeds (optional garnish)
1 teaspoon freshly chopped parsley (optional garnish)