Sweet and Spicy Pumpkin Soup

Sweet and Spicy Pumpkin Soup | The Old Mill

Soup weather starts when crisp fall temperatures dip enough for you to crank up the fireplace and pull on a sweater. We like to simmer this pumpkin soup in October when our palates beg for pumpkin and spice. The color alone is bright and party festive. And when you taste it, you will be amazed how just a few ingredients in your pantry can create something so satisfying. The soup begins with canned pumpkin and adds the flavors of brown sugar, onion, and our distinctive Devil’s Backbone Seasoning. It’s perfect for last-minute suppers, fancy dinner parties, anytime the people you love come home. And best of all, it can be made ahead and reheated just before serving.

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Sweet and Spicy Pumpkin Soup

Sweet and Spicy Pumpkin Soup | The Old Mill
  • Author: Anne Byrn for The Old Mill
  • Prep Time: 20 mins
  • Cook Time: 28 mins
  • Total Time: 48 mins
  • Yield: 8 1x
  • Category: Soup, Stew and Chili


  • 3 tablespoons olive or vegetable oil
  • 1/2 cup chopped onion
  • 2 cups chopped, peeled raw potatoes
  • 1 cup coconut milk
  • 1 cup cooked, mashed fresh or canned pumpkin
  • 3 tablespoons light brown sugar
  • 3/4 teaspoon The Old Mill Devil’s Backbone Seasoning (or your favorite hot pepper seasoning blend)
  • 2 cups chicken or vegetable broth
  • Garnish:
  • 1/4 cup sour cream or plain yogurt
  • 2 tablespoons chopped fresh parsley or cilantro


  1. Place the oil in a 3-quart saucepan or soup pot over medium heat. Add the onions, and stir and cook until the onions are soft and lightly browned around the edges, 4 to 5 minutes. Add the potatoes, coconut milk, pumpkin, brown sugar, Devil’s Backbone seasoning, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the mixture simmer until the potatoes are soft, about 25 minutes. Turn off the heat and uncover the pan.
  2. When the mixture has cooled slightly, transfer half of it to a food processor fitted with a steel blade or to a blender. Purée in pulses until smooth. Turn the pureed soup into a bowl, and then puree the remaining half. Return all the pureed soup to the original saucepan. Taste the seasoning and adjust if needed, adding more salt or pepper if needed. Add a little more brown sugar if you like it sweeter.
  3. To serve, reheat the soup over low heat just to a simmer. Ladle into serving bowls, and garnish with a small dollop of sour cream or plain yogurt. Sprinkle chopped parsley or cilantro over the top.


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