Cajun Pumpkin Soup

Velvety, creamy, savory, spicy – this soup has it all.

Cajun Pumpkin Soup

Cajun Pumpkin Soup


  • 1 medium pumpkin
  • 3 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 2 teaspoons freshly ground salt
  • 1 teaspoon freshly ground pepper
  • 1 medium red onion
  • 3 large garlic cloves
  • 2 cups milk
  • 1/4 cup heavy cream
  • 3 cups vegetable stock
  • 1/2 lemon


  1. Peel, seed and cube the pumpkin.
  2. On one or two greased baking sheets, evenly spread pumpkin cubes, and season with Cajun seasoning.
  3. Roast the pumpkin at 350 for 30 minutes, until softened.
  4. In a large pot, heat olive oil on a medium-low heat.
  5. Press the garlic, and sauté for two minutes.
  6. Add the diced onion, and sauté until soft, about five minutes.
  7. Purée the pumpkin and sautéed vegetables until smooth, using milk and veggie stock as needed.
  8. Once smooth, return the purée to the pot, adding any remaining liquids and spices.
  9. Allow it to simmer on medium heat for 20 minutes.
  10. Serve with sour cream, pumpkin seeds, chili flake and bread.
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