Creamy Pumpkin Soup with Smoked Paprika Recipe

Creamy Pumpkin Soup with Smoked Paprika Recipe

How To Make Creamy Pumpkin Soup with Smoked Paprika

This creamy pumpkin soup recipe is perfect for cold weather. Add a good dash of paprika to elevate the taste, and serve with garlic bread on the side.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 5lbscooking pumpkins
  • 4tbspbutter
  • 2medium yellow onions,chopped, about 2 cups
  • 3garlic cloves,minced
  • 3tsppaprika,smoked, more or less taste
  • ½tspground cumin
  • 1pinchcayenne pepper
  • 1tart green apple,large, granny smith, peeled, cored, chopped
  • 4cupschicken broth,or vegetable broth for vegetarian option, and gluten free broth for gluten free version
  • 1cupwater
  • 1tspfresh thyme,or ½ dried thyme
  • ¼tspground sage
  • 1cupmilk
  • ½cupcream
  • salt and freshly ground pepper,to taste
  • toasted pepitas,shelled pumpkin seeds, for garnish


  1. Roast the squash: Preheat the oven to 350°F. Cut your pumpkin(s) in half, and scoop out the seeds and stringy stuff (an ice cream scoop works well for this purpose). Lay the halves face down on a foil or silicone lined baking sheet and bake until soft, about 45 min to an hour. Cool, remove the peel, scoop out the flesh. You’ll need 6 cups roasted pumpkin for this recipe; freeze whatever you don’t use for future use. Don’t throw away the seeds! Toast them for a healthy snack.

  2. Cook the onions with the seasonings: Melt butter in a 4-quart saucepan over medium-high heat. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook a minute more. Add smoked paprika, ground cumin, and cayenne and stir for a minute more.

  3. Add the remaining ingredients and simmer: Add the chopped apple, pumpkin, broth, water, thyme, and ground sage. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer for 20 minutes or until the apples are cooked through.

  4. Purée the soup: Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. Alternatively, use an immersion blender to purée. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender.

  5. Stir in the milk and cream: Return the soup to the saucepan over low heat. Slowly add the milk and cream, stirring to incorporate. Taste and add additional salt or other seasonings if needed. (Since I use unsalted homemade stock, I add about 2 teaspoons of salt to this soup.)

  6. Serve! Sprinkle with toasted pepitas (shelled pumpkin seeds) and a little more smoked paprika to serve. This soup can be made a day ahead. Leftovers will keep refrigerated for about a week, or frozen for up to three months.


  • Calories: 270.26kcal
  • Fat: 14.25g
  • Saturated Fat: 8.23g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 4.11g
  • Polyunsaturated Fat: 0.85g
  • Carbohydrates: 32.06g
  • Fiber: 3.27g
  • Sugar: 15.05g
  • Protein: 7.98g
  • Cholesterol: 42.29mg
  • Sodium: 1252.94mg
  • Calcium: 131.09mg
  • Potassium: 1258.62mg
  • Iron: 3.10mg
  • Vitamin A: 1356.06µg
  • Vitamin C: 28.43mg
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