Spiced Pumpkin Soup Shooter with Coconut Milk and Berbere

Ethiopian

Medium · Hot

Spiced Pumpkin Soup Shooter with Coconut Milk and Berbere

A velvety pumpkin soup shooter kissed with berbere spice and enriched with creamy coconut milk. Served in small portions, this is a vibrant, warming starter that brings the warmth of Ethiopian spice to a classic autumn soup.

Recipe by

Abeba Tekle

The Injera Table

Prep

15 min

Cook

30 min

Total

45 min

Method

In a heavy-bottomed stockpot over medium heat, warm the olive oil until it shimmers, about 1 minute.

Add the chopped yellow onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent at the edges.

Add the minced garlic and grated ginger, stir constantly for 1 minute until fragrant but not browned.

Sprinkle the berbere spice blend (paprika, cayenne, cumin, turmeric, black pepper, and salt) evenly over the aromatics.

Stir constantly for 60-90 seconds as the spices bloom in the oil, releasing their deep red color and warm aroma.

Add the diced pumpkin and pour in the chicken broth, scraping up any spices or caramelized bits from the bottom of the pot.

Increase heat to high and bring to a gentle boil, then reduce to medium-low and simmer uncovered for 20-22 minutes, until the pumpkin is fork-tender.

Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety, about 2 full minutes.

Alternatively, carefully transfer in batches to a standing blender and blend until silky.

Return the blended soup to low heat. Pour in the coconut milk and stir gently until fully incorporated and heated through, about 3-4 minutes.

Taste and adjust seasoning with additional salt or a squeeze of lemon if desired.

Ladle the hot soup into small shooter glasses or espresso cups, filling each about 3/4 full.

Garnish each serving with a pinch of fresh cilantro and a tiny drizzle of olive oil.

Serve immediately with lemon wedges on the side for guests to squeeze a bright note into their soup, if they like.

Nutri-Score

Good balance

A–E · lower is better · score 2

Calories

434

per serving

Low sugar · 9gLow saturated fat · 4g

Protein

Carbs

32g

Fat

36g

Sat. fat

Fiber

Sugar

Sodium

1505mg

Dairy FreeGluten FreeAnti InflammatoryHeart HealthyLow CalorieLow Carb

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.4

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.8m³

Land

18Pt

Runoff

0.06g P

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamySilkySmoothTender

Aromas

EarthyHerbalPungentSmokyWarm Spice

Kitchen Equipment

Primary Tool

Stockpot

Stock Pot Chef Knife Cutting Board Immersion Blender Ladle Measuring Cups Measuring Spoons Spatula Wooden SpoonLemon SqueezerShooter Glasses Or Espresso Cups

Techniques

Blooming SpicesFinishingImmersion BlendingSaut IngSimmering

Safety & Storage

Equipment Safety

When blending hot soup, use an immersion blender for best control. If using a standing blender, cool the soup slightly first and blend in small batches with the lid slightly ajar to release steam pressure. Never overfill and keep hands clear of the blade.

Handling

The berbere spice blend contains cayenne pepper. Wear gloves when handling and avoid touching eyes or sensitive skin during preparation. Wash hands thoroughly with soap after handling.

Storage

Cool soup to room temperature within 2 hours of cooking, then refrigerate in airtight containers. Consume within 3-4 days or freeze for up to 3 months.

Cooking Temperature

Reheat leftover soup to an internal temperature of at least 165°F (74°C) to ensure food safety. Bring to a full boil if possible before serving.
Chicken broth must reach and maintain 165°F (74°C) during the simmering step. Verify with a calibrated thermometer inserted into the center of the soup before proceeding to the blending step.

High Risk Population

Serve soup immediately after reheating. Do not leave at room temperature for more than 2 hours. Individuals with compromised immune systems should ensure soup is piping hot throughout before consuming.

Allergen Warning

While coconut milk is used, coconut is botanically a fruit and not a tree nut. However, individuals with tree nut allergies should consult a healthcare provider before consuming as cross-contamination during processing may occur.

Pro Tips

Technique

When you bloom the berbere spices in the oil, keep stirring for the full 90 seconds — you want the oil to turn that gorgeous deep red color and the spices to release their fragrance. Rushing this step means losing the soul of the soup.

Substitution

{"classification":"substitution","text":{"text":"If fresh pumpkin is out of season, a good quality canned pumpkin puree works beautifully here. Use 800g and simply heat through with the broth for about 3-5 minutes."}}

From the chef

Pumpkin and berbere were made for each other — the squash's natural sweetness pulls out the warm, earthy depth of cayenne, cumin, and turmeric in a way that feels inevitable once you taste it. The spices bloom in olive oil first, staining everything a deep, beautiful red before the pumpkin goes in. Coconut milk finishes the blending, turning it silky and rich without dulling the heat. A wedge of lemon squeezed at the table cuts right through and wakes the whole cup up. These shooters are meant for passing around — tiny, vivid, and impossible to have just one.

Abeba TekleThe Injera Table

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TagsSpicyDairy FreeSoup ShooterBerbereCoconut MilkBlendedWarmingQuick PrepCommunal Dining

Source: generated · June 13, 2026