Habanero Spiced Pumpkin Soup

When the temperatures dip, this creamy bowl of Habanero Spiced Pumpkin Soup is sure to warm you up.
White bowl filled with Habanero Spiced Pumpkin Soup and topped with pumpkin seeds.
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Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 191kcal
Author Liren Baker


  • 1 tablespoon olive oil
  • 1/2 cup finely diced onion
  • 2 cloves garlic
  • 14 oz pumpkin puree freshly roasted or canned
  • 3 cup chicken stock
  • 2 teaspoons Tabasco Habanero Sauce
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup coconut cream
  • Pumpkin seeds for serving


  • In a medium sauce pan, heat 1 tablespoon of olive oil over medium-low heat. Add the onions and garlic and cook until onions are wilted, stirring occasionally. Stir in the pumpkin puree. Stir in the chicken stock, and whisk until blended, and raise the heat to medium-high, bringing the soup to a boil. Stir in the Tabasco Habanero Sauce, curry powder and paprika, and season to taste with salt and pepper. Lower heat and simmer for about 3 more minutes.
  • Use an immersion blender or working in batches with a standard blender to puree the soup. Adjust seasoning with a little salt if necessary.
  • To serve, ladle the soup in bowls, garnish with drizzles of the coconut cream, and top with the pumpkin seeds. Enjoy immediately.


Calories: 191kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 317mg | Potassium: 471mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15504IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
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