Spicy Pumpkin and Bean Soup

Spicy pumpkin soup

It’s been raining again, a lot, and that usually leads to cravings for soups. Soups are infinitely comforting as there is nothing like slurping on a hot soup when it’s wet and miserable outside.  Add a touch of spice and they somehow become more comforting through a double dose of heat both from the hot liquid and the spices.

The spices in this case come from what is commonly known in the Delicious Everyday house as “Magic Sauce”.  Magic sauce came about when I needed Harissa for a recipe I was putting together and couldn’t find Harissa paste in any of the supermarkets or grocers I visited. So I had to come up with my own. I looked at at lots of recipes and saw the main ingredient was chili. With Troy and I being weaklings when it comes to chili’s I subbed in red capsicum (peppers) for some (ok, a lot) of the chilis.  And it worked out beautifully.  So beautifully in fact it’s since shown up in a number of recipes, which I will share with you later, hence the name “Magic Sauce”.  Essentially magic sauce is a weaklings version of harissa, but regardless it’s still magic to me due to it’s versatility.

Knowing how wonderfully versatile this paste has proven to be I thought I would apply it to a soup and see how it turned out.  The soup is a simple combination of onions, magic sauce, butternut pumpkin, vegetable stock, cannellini beans (for a protein boost) and coconut milk. But it’s the magic sauce that is the key here and really is the highlight of the soup.

So tell me, do you have a special recipe or ingredient in your home that is magic to you? What is it?

By the way, don’t forget to enter my fantastic ice cream maker giveaway for your chance to win your choice of ice cream maker from the lovely people at Kitchenware Direct.

Spicy Pumpkin SoupSpicy Pumpkin Soup

4.0 from 1 reviews
Spicy Pumpkin and Bean Soup
Prep time
Cook time
Total time
Serves: 8
  • 2 red chilis, deseeded and roughly chopped
  • 1 small red capsicum, roughly chopped
  • 2 large cloves of garlic
  • 1 tsp of salt
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • ¼ tsp of smoked paprika
  • 1 tbs of olive oil
  • SOUP:
  • 2 tbs of olive oil
  • 2 large onions, chopped
  • a pinch of salt
  • 600g of butternut squash, peeled, deseeded and diced
  • 1 heaped tbs of Magic Sauce
  • 1 litre of vegetable stock
  • 200 ml of coconut milk
  • 400g tin of cannellini beans, rinsed and drained
  1. To make the magic sauce, toast the cumin and coriander seeds in a frying pan over a medium heat until fragrant. Set aside to cool. Once cooled add to a food processor fitted with a steel blade and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Decant into a sterilised jar and refrigerate.
  2. To make the soup heat a large saucepan over a medium heat and add the oil and onions along with a pinch of salt. Fry the onions until golden. Add the magic sauce and cook for 1 minute or until fragrant. Add the pumpkin and toss in the onions and sauce and allow to brown slightly.
  3. Add the vegetable stock and beans bring to a boil before reducing to a simmer for 10 minutes, or until the pumpkin is tender. Add the coconut milk and cook for another 5 minutes.
  4. Remove the saucepan from the heat and, using a hand helder blender, blend the soup until smooth. Serve with a drizzle of coconut milk and fresh coriander along with a few cumin seeds.

Did you like this recipe?

If so, enter your email and get all of the latest recipes for FREE and receive my FREE vegetarian pantry essentials guide.

Before I complete your registration, you MUST confirm your email. It's easy: 1. Check your email for a message from Delicious Everyday with the subject “Delicious Everyday: Please Confirm Subscription" 2 Open the email and click the Confirmation link. If you don't do this NOW, you won't receive any further emails. Why? I do this to stop fake and spam emails. Once you confirm your email, you're all set and you'll receive another email with a link to download your pantry checklist. NOTE: if you don't receive the email in 5 minutes, check your spam folder.

Leave a Reply

26 Comments on "Spicy Pumpkin and Bean Soup"

April 6, 2012

Lovely soup and the magic sauce is just that.
I used it as a sauce with a couple of steaks as well
as in place of tomatoe paste in chicken parmigiana.
It is very versatile and much milder than Harissa which I find to be too hot.

March 4, 2012

Since its cold, wet and windy here today I made this soup for lunch:)
Excellent combination of flavours and the magic sauce gave it a nice lift. Well done.

February 28, 2012

I always add coconut milk and chilli to my pumpkin soup but the magic sauce would make it that much more flavourful, good on you for making the paste! I tend to use coriander a lot to add a delicious zing to soups and other dishes – BLT with coriander instead od letucce is the best thing in the world!

February 27, 2012

RT @ledelicieux: Did you miss Friday’s post? Spicy Butternut Squash & Cannellini Bean Soup http://t.co/NlrFcdet deliciously comforting & vegan.

February 26, 2012

Magic sauce! I have a “magic” dressing for steamed vegetables, it’s just grated tomato flesh, lemon juice, and olive oil, but it lifts anything I put it on!

February 26, 2012

I love soup…and this one is gorgeous! I love that it has a bit of spice, too…so yummy!

February 26, 2012

Pumpkin soup with a bit of spice (magic sauce) added is a family favourite, I love using butternut squash as it is so versatile! I like to use fish sauce as my magic ingredient to liven up some sauces and stews! :)

February 26, 2012

This soup looks wonderful! So comforting and perfect for this weather.

February 25, 2012

I love pumpkin and this soups looks perfect for the season. I love the name magic sauce and anything spicy good will be my favorite. I am just loving this agave nectar. I totally replaced my sugar with coconut palm sugar and agave nectar. They are low glycemic. What more do we want?!

February 25, 2012

Yum I love pumpkin soup hehe but hahaha i don’t think i’ve successfully made it at home before, I always burn it or somehow manage to destroy it.

Hmm can’t think of any special ingredient that I use…maybe it’s bacon cuz it makes the world a better place 😛

February 25, 2012

Interesting! I’ve never had squash with beans, but it sounds like a lovely combination, and I adore the color on your creamy soup!

Oh, it’s colder here today too, and one of those soups would be so good! Great post!

February 25, 2012

Whoa!!! This soup sounds magnificent! Love your magic sauce!! I’ll have to try it ! Also, thanks for reminding mr to add a blurb in about the agave nectar. It does make it slightly harder but I find if I let it sit out for a few minutes it’s ok. I like to use agave nectar, when I can, in replacement of sugar since its slightly healthier. :) although I like making sorbets Botha as :)


February 24, 2012

Lovely recipe, I’ve been making pumpkin and white bean soup quite a bit lately but really like the addition of your ‘magic sauce’ and coconut. My fav sauce – homemade siracha hot sauce, I go for the spice every time! And yet another set of dishes for me to covet – gorgeous!

I must try your “magic sauce” as I have a hard time dealing with too much heat in my food but I still like a hit to liven up the flavors.

February 24, 2012

I love the idea of ‘Magic sauce’ and if it tastes anything like harissa then I know I’d love it! The colours in this dish are absolutely gorgeous.

The weather has just started to get cold today :-(. Definitely soup weather.

February 24, 2012

A marvelous soup! Great flavors, colors and combo.

Happy Friday!