Spiced Pumpkin & Vegetable Soup
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Spiced Pumpkin & Vegetable Soup

"Sorry, I will get a lot of haters, but I have never been a fan of pumpkin lattes. No pumpkin in my drink! But I am a "pumpkin head" and I look forward all year to cooking with it." —Rach


  • 2 tbsp. EVOO

  • 2 carrots, chopped

  • 1 yellow or white onion, chopped

  • 1 rib celery with leafy top, chopped

  • 1 potato (russet or Yukon Gold), peeled and chopped

  • 2 cloves garlic, crushed

  • 1 piece fresh ginger (about 1 inch), peeled and grated, or 1 tsp. ground

  • 1 ½ tsp. harissa paste or 1 tsp. Aleppo pepper or chili flakes

  • 1 ½ tsp. ground cumin

  • ¼ tsp. fresh grated nutmeg

  • ⅛ tsp. ground cardamom

  • Pinch ground smoked cinnamon or cinnamon

  • 6 cups vegetable or chicken stock or bone broth

  • 1 ½ to 2 lb. cooked pumpkin or butternut squash puree

  • 1 cup full-fat yogurt or crème fraîche

  • ½ cup chopped fresh herbs, such as parsley, mint, carrot tops, or dill

  • Pumpkin seeds, toasted (optional)


  • Step 1

    In a large pot, heat the EVOO, two turns of the pan, over medium-high. Add the carrots, onions, celery, and potato; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 5 minutes. Add the garlic, ginger, harissa, cumin, nutmeg, cardamom, and cinnamon; stir until spices are aromatic and slightly darkened, 2 minutes. Add the stock, cover, and bring to a boil. Reduce heat to medium and cook until the veggies are softened, 5 minutes more. Stir in the pumpkin and cook until warmed through, 2 to 3 minutes. Puree with an immersion blender or cool slightly and puree in a regular blender in batches. Season with salt, if necessary.

  • Step 2

    Serve soup in shallow bowls with a dollop of yogurt or crème fraîche. Top with herbs and toasted pumpkin seeds, if desired.

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