This easy pumpkin pepper soup is a wonderful fall soup that is made with just six ingredients. It is a good one for those nights when you need to get dinner on the table asap.
Hello Friends! We just got back from a weekend trip and I did not have many groceries on hand, but this was incredibly easy to put together. I originally published this recipe back in 2012 but it is still a favorite when a quick weeknight meal is needed.
Did you have a wonderful weekend? Is it feeling like fall where you are?
Below is the original recipe post from my first year of blogging. I love that the photos remind me of our last home. We had many wonderful memories in that house and they are just as comforting as this soup.
Be sure to check out our other great soup recipes on the island:
- Easy Mexicorn Chowder – This colorful and creamy soup is made in minutes and is delightfully delicious and filling.
- Potato Chipotle Soup – A tasty potato soup revved up with a little Chipotle pepper. Wonderful for a chilly day or evening.
- Homemade Chicken and Rice Soup – a classic flavorful, homestyle soup that brings back memories of simpler times.
I am in the pumpkin spirit now, so tonight I made my my Spicy Pumpkin Soup. It is really delicious on a fall day or evening and it only takes a few ingredients. This Pumpkin Soup Recipe is one of my favorite fall soups.
Slightly Spicy Pumpkin Soup
2 Tablespoons butter
2 Tablespoons minced onion
1 15 oz can pumpkin puree
1 14 oz can chicken broth
½ cup milk (I used 2%)
½ to 1 teaspoon red pepper flakes
Melt the butter in a saucepan and add the minced onion. Once the onion starts to look clear, add the remaining ingredients. Cook over low heat.
I used 2 percent milk in my soup, but you could also use whole milk.
When you get to the pepper flakes, start with ½ teaspoon of red pepper flakes. I like my soup spicy so I use a teaspoon, but you should "pepper" to your liking. Sorry for the blurry photo, but this was from my original post six years ago and I lacked in my photography skills.
Continue to cook the soup on low until heated through. There is no need to put through a processor, the soup is already smooth and creamy, but you can if you want it super smooth. This soup goes great with cornbread or dinner rolls.
Update: This is one of the recipes from the first year of blogging, some of the photos are not as beautiful as I would like them to be, but the soup still has the same great flavor.
Makes 4 single servings. Enjoy with a grilled cheese sandwich or some cheese bread.
Pumpkin Pepper Soup
- 2 Tablespoons butter
- 2 Tablespoons minced onion
- 1 15 oz can pumpkin puree
- 1 14 oz can chicken broth
- ½ cup milk I used 2%
- ½ to 1 teaspoon red pepper flakes
- Melt the butter in a saucepan and add the minced onion.
- Once the onion starts to look clear, add the remaining ingredients.
- Cook over low heat 10-15 minutes..