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Cajun Pumpkin Soup

A velvety pumpkin soup infused with Louisiana spices and a classic aromatic trinity. Perfect for cold evenings with a kick of heat.

40 minEasyServes 4210 cal/serving

CajunSoupStovetop and BlenderVegetarianLow CarbGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tbsp Cajun seasoning
  • 15 oz can canned pumpkin puree
  • 3 cups vegetable broth
  • 1/2 cup heavy cream

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a large pot over medium heat.

  2. 2

    Add 1 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced green bell pepper, stirring until vegetables are soft, about 6 minutes.

  3. 3

    Stir in 2 minced garlic cloves and 1 tbsp Cajun seasoning, cooking for 1 minute until fragrant.

  4. 4

    Add 15 oz can canned pumpkin puree and 3 cups vegetable broth, bringing the mixture to a gentle boil.

  5. 5

    Reduce heat to low and simmer uncovered for 15 minutes.

  6. 6

    Purée soup with an immersion blender until smooth, then stir in 1/2 cup heavy cream and heat through.

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Questions

How much time should I plan for Cajun Pumpkin Soup?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 5 (15 minutes): "Reduce heat to low and simmer uncovered for 15 minutes."

Is there a substitute for Cajun seasoning in Cajun Pumpkin Soup?

The entry for Cajun Pumpkin Soup calls for 1 tbsp Cajun seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

Can I make Cajun Pumpkin Soup dairy-free?

Yes. The dairy in Cajun Pumpkin Soup is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Cajun Pumpkin Soup gluten-free?

Yes. As written, nothing in the ingredient list for Cajun Pumpkin Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Cajun seasoning and the broth.

How many carbs are in Cajun Pumpkin Soup?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 210 calories, with 3 g protein and 15 g fat, plus 4 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Cajun Pumpkin Soup?

Yes. Refrigerate Cajun Pumpkin Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

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