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 Delicieux 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.
Grape & Pink Champagne Sorbet
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  1. Rosa February 24, 2012  4:59 pm Reply

    A marvelous soup! Great flavors, colors and combo.

    Happy Friday!



    • delicieux February 25, 2012  12:03 pm Reply

      I've never heard of Avjar. I will have to look it up. Thanks :)

  2. thelittleloaf February 24, 2012  7:33 pm Reply

    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.

  3. Sylvie @ Gourmande in the Kitchen February 24, 2012  7:36 pm Reply

    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.

  4. JJ @ 84thand3rd February 24, 2012  11:38 pm Reply

    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!

    • delicieux February 25, 2012  12:08 pm Reply

      Hehe thanks JJ :) As for the dishes I picked them up the night before and couldn't wait to put them to good use right away.

  5. Katie @Epicurean Mom February 25, 2012  12:26 am Reply

    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 :)


  6. Kiri W. February 25, 2012  2:23 am Reply

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

    • delicieux February 28, 2012  9:01 am Reply

      Hi Kiri,

      The squash and beans make it quite a hearty soup with that added protein from the beans. :)

  7. Daisy@Nevertoosweet February 25, 2012  6:36 am Reply

    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 :P

  8. Vijitha February 25, 2012  3:29 pm Reply

    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?!

  9. Asmita February 26, 2012  12:20 am Reply

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

  10. Moya February 26, 2012  2:11 am Reply

    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! :)

  11. Liz February 26, 2012  2:50 am Reply

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

  12. JasmyneTea February 26, 2012  2:43 pm Reply

    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!

  13. Nicole Leigh (@veggpanda) February 27, 2012  7:30 am Reply

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

  14. Martyna@WholesomeCook February 28, 2012  8:50 am Reply

    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!

    • delicieux February 28, 2012  9:39 am Reply

      I love coriander too. :)

  15. Eija March 4, 2012  12:47 pm Reply

    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.

  16. Eija April 6, 2012  8:50 am Reply

    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.

    • delicieux April 11, 2012  5:26 pm Reply

      Hi Eija,

      Thank you so much for your lovely comment. I'm glad you enjoyed the magic sauce just as much as we do and thanks for the feedback on the different ways you've used it :D


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