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A creamy pumpkin soup recipe drizzled with smoky Lee Kum Kee chili crisp for garnish.

Pumpkin Soup Recipe with Chili Crisp Smoky

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15 mins

  • Cooking

    35 mins

Other/ Fusion Fusion Vegetable Dairy Appetizer Dinner Lunch Less Than 60 mins

Celebrate the best of autumn with this pumpkin soup recipe! Rich and smoky, its perfect with a drizzle of chili crisp on top for some layers of heat and texture. 

 

When autumn hits and the pumpkins are ripe, it's a great time to roast some off and turn them into pumpkin soup. This pumpkin soup recipe is made to pair with two key aromatics that heighten the natural sweetness of the pumpkin. Lee Kum Kee Pure Sesame Oil adds a nutty rich aroma to the soup base, while Lee Kum Kee Chili Crisp Smoky adds extra layers of heat and smokiness as a finishing garnish. 

 

WHY WE LOVE THIS RECIPE

 

This is a rich and comforting pumpkin soup recipe with layers of smoky and nutty flavors that's perfect for soup season. We like it best with a side of crusty bread for dipping and extra Chili Crisp Smoky so that every bite gets that rich smokiness infused into it. 

What You Will Need

Ingredients

  • 2 Tbsp. Lee Kum Kee Pure Sesame Oil
  • 1 small yellow onion, diced
  • 2 (15-oz.) cans pumpkin purée
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • 2 Tbsp. fresh cilantro leaves
  • crusty bread, for serving

Seasoning

  • 1 tsp. Lee Kum Kee Minced Garlic
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 tsp. smoked paprika
  • 2 Tbsp. Lee Kum Kee Chili Crisp Smoky, for garnish

Made with
Lee Kum Kee products

Chili Crisp Smoky 7OZ_resized

Chili Oils, Chili Sauces

Chili Crisp Smoky
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Build the Aromatic Soup Base: Heat Lee Kum Kee Pure Sesame Oil in a large pot over medium-low heat. Add the onion and cook for 5 to 6 minutes, until softened. Add the Lee Kum Kee Minced Garlic, salt, black pepper, and smoked paprika and cook for 1 minute more.
  2. Cook the Soup: Stir in the pumpkin purée and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  3. Enrich and Blend the Soup: Remove from the heat and stir in the heavy cream. Using an immersion blender, blend until completely smooth and velvety. Alternatively, carefully transfer the soup to a blender and blend until smooth before returning it to the pot.
  4. Warm and Season: Return the soup to low heat and cook for 2 to 3 minutes, until warmed through. Adjust seasoning to taste.

  5. Garnish and Serve: Divide among serving bowls and garnish with Lee Kum Kee Chili Crisp Smoky and fresh cilantro. Serve with crusty bread.

     

    Looking for more smoky chili crisp recipes to try with Lee Kum Kee Chili Crisp Smoky? Try this smoky chili crisp ribs recipe! 

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