Introduction: Spicy Pumpkin Soup - Dairy Free

About: My husband calls me a Maker. My colleagues and students call me a great Creator from the kitchen. My family calls me Handy. My friends call me a great Innovator using upcyled materials. I call myself Lesa, I e…

In Canada our Thanksgiving is October 12 followed by Halloween so I usually do not cook with my pumpkins until all the holidays are finished. However, I wanted to share this recipe that one of my students came up with several years ago. It is delicious and will go great with any Thanksgiving meal.

I teach Outreach High School students Foods and our focus is Low Cost Heathly Eating. We use what is in our cupboards and cook seasonally. One of my students came up with this recipe “Spicy Pumpkin Soup”. We often do not have milk in the fridge so it is dairy free.


- 2 TBSP Vegetable Oil

- 1/2 Medium Onion diced

- 2 Sticks of Celery diced

- 1 Large Carrot peeled and diced

- 3 Chicken of Vegetable stock cubes

- 6 cups Boiling Hot Water

- Kosher Salt, to taste

- 1 tsp Black Pepper

- 2 tsp Cayenne Pepper

- 1 TBSP Ground Mustard

- 2 tsp Corander

Step 1: Roasting of the Pumpkin

1. Preheat your oven to 375*

2. My pumpkin was over 8 lbs however once I removed the seeds, stem and extra guts, the pumpkin weighed 5 lbs.

3. Cut off the top of the pumpkin and clean out all the seeds and guts.

4. Cut the top piece into thirds.

5. Cut off any guts or pumpkin slime from the inside top.

6. Wrap tin foil around your baking sheet.

7. Once your pumpkin is cleaned out, using a large chef knife cut pumpkin into quarters.

8. If the pieces are too large you may need to cut each piece in half.

9. Drizzle with vegetable oil, both front and back.

10. Place onto the baking sheet.

11. Sprinkle with Kosher salt.

12. Cook pumpkin for 1 hour or until tender when poked with a fork.

Step 2: Getting the Pumpkin Ready.

1. Remove the pumpkin from the oven and allow to cool.

2. Using a small pairing knife, peel the skin off the pumpkin.

3. Discard the pumpkin stem.

4. Using a large chef knife, cut pumpkin into 1 inch pieces.

5. Place pumpkin into bowl, set aside.

Step 3: Let’s Build the Soup!

1. Pour about 2 TBSP of vegetable oil into a large stock pot.

2. Pour the 1/2 medium diced onion into the pot. Cook until the onion is translucent.

3. Add the diced celery and carrot to the cooked onion. Cook until soft.

4. Add 1 tsp of Black pepper to a small bowl.

5. Add 1 TBSP of dry Mustard.

6. Add 2 tsp of Cayenne pepper.

7. Add 2 tsp of Coriander.

8. Add 2 tsp of Smoked Paprika.

9. Add 1 tsp of Garlic Powder.

10. Add the spices to the cooked vegetables.

Step 4: Time to Add the Pumpkin and Stock

1. I like to use Chicken stock however if you would like to make this recipe Vegan you can use Vegetable stock.

* I use stock cubes versus stock in the cartons as it is less expensive.

2. For every pound of pumpkin you use, I like to use 1 1/4 cups of stock to start.

3. Each cube makes 2 cups of stock. For this recipe you will need 6 cups to start.

4. Using a chef knife, cut the cubes into slices, add to the pot.

5. Add the pumpkin to the pot.

6. Stir to incorporate all of the spices.

7. Add 6 cups of boiling water.

8. Place a lid onto the pot and cook on medium heat for 30 minutes.

Step 5: Thin Out the Soup

1. Once the soup is cooked it is a bit too thick. To thin it out we will need to add one more stock cube.

2. Once again slice the stock cube and add it to the pot.

3. Add 2 cups of boiling water.

4. Place the pot onto simmer for an hour.

Step 6: Finished Soup.

I added some pumpkin seeds to the top and then serve and enjoy!

Pumpkin Challenge

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Pumpkin Challenge