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Habanero Spiced Pumpkin Soup

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

When the temperatures dip, this creamy bowl of Habanero Spiced Pumpkin Soup is sure to warm you up.


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.

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