Indulge in the warmth and comfort of this Creamy Pumpkin Soup with Smoked Paprika. Its rich pumpkin base, combined with the smoky hint of paprika and a touch of tartness from green apples, offers a delightful fusion of flavors. Perfect for cold nights, this hearty soup is a sure way to satisfy your taste buds and keep you cozy.
While most ingredients are commonly found in your pantry, there are a few that you might need to pick up. Cooking pumpkins, for instance, are not your typical Halloween pumpkins; they are smaller, sweeter and less watery. The tart green apple adds a subtle tanginess to the soup, balancing the richness of the cream and pumpkin. Smoked paprika, which adds a distinctive smoky flavor, can be found in the spice aisle.
Ingredients for Creamy Pumpkin Soup with Smoked Paprika
Cooking pumpkins: These are sweeter and less watery than decorative pumpkins.
Butter: Acts as a base for sautéing the onions and spices.
Yellow onions: They add a sweet, caramelized flavor.
Garlic cloves: Provides a robust flavor.
Paprika: Gives the soup its smoky flavor.
Ground cumin: Adds a warm and earthy flavor.
Cayenne pepper: Adds a touch of heat to the soup.
Tart green apple: Adds a subtle tanginess to the soup.
Chicken broth: The base of the soup.
Water: For thinning the soup.
Fresh thyme: Enhances the flavors of the soup.
Ground sage: Gives a deep flavor.
Milk: Adds creaminess to the soup.
Cream: Enhances the rich and creamy texture of the soup.
Salt and pepper: Season to taste.
Toasted pepitas: Gives a crunchy texture and nutty flavor.
One reader, Consalve Dodds says:
This creamy pumpkin soup with smoked paprika recipe is a game-changer! The blend of flavors is simply divine, and the smoked paprika adds a delightful twist. It's the perfect comfort food for chilly evenings. I highly recommend trying this recipe - it's a winner!
Techniques Required for Making Creamy Pumpkin Soup with Smoked Paprika
Roast the squash: Preheat the oven to 350°F. Cut the pumpkin in half, scoop out the seeds and stringy stuff, and place the halves face down on a lined baking sheet. Bake until soft, about 45 minutes to an hour. Once cooled, remove the peel and scoop out the flesh. You'll need 6 cups of roasted pumpkin for this recipe.
Toast the pumpkin seeds: Don't throw away the seeds! Toast them for a healthy snack.
Purée the soup: Working in batches, transfer the soup to a blender or food processor and blend until smooth. Alternatively, use an immersion blender to purée. For extra smooth soup, pass the purée through a food mill after blending.
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.
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.
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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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.)
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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.
Nutrition
- 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
Helpful Technique for Enhancing the Flavor of Creamy Pumpkin Soup
When roasting the pumpkin, ensure to place them cut-side down on the baking sheet. This allows the heat to fully penetrate the flesh, resulting in a softer and easier to scoop pumpkin. Additionally, it helps to caramelize the sugars in the pumpkin, enhancing its natural sweetness which will add depth to your soup.
Time-Saving Tips for Preparing This Pumpkin Soup Recipe
Prep ahead: Roast the pumpkins a day or two in advance and store the flesh in the refrigerator. This will save time on the day you plan to make the soup.
Efficient blending: Use an immersion blender directly in the saucepan to puree the soup, eliminating the need to transfer hot liquid to a blender or food processor.
Flavorful shortcut: Substitute canned pumpkin puree for the roasted pumpkins to save time without sacrificing flavor.
Substitute Ingredients For Creamy Pumpkin Soup with Smoked Paprika Recipe
cooking pumpkins - Substitute with butternut squash: Butternut squash has a similar sweet and nutty flavor to pumpkins and will work well in the soup.
butter - Substitute with olive oil: Olive oil can be used as a healthier alternative to butter and will add a subtle fruity flavor to the soup.
yellow onions - Substitute with white onions: White onions have a slightly milder flavor compared to yellow onions and can be used as a substitute in the recipe.
garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used as a substitute, but adjust the quantity to taste.
paprika - Substitute with smoked paprika: If regular paprika is not available, smoked paprika can be used for a deeper, smokier flavor.
ground cumin - Substitute with coriander: Coriander can be used as a substitute for cumin, providing a slightly different but complementary flavor profile.
cayenne pepper - Substitute with chili powder: Chili powder can be used as a substitute for cayenne pepper, adding a mild heat and depth of flavor to the soup.
tart green apple - Substitute with granny smith apple: Granny Smith apples have a tart flavor similar to green apples and can be used as a substitute in the recipe.
chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a vegetarian alternative to chicken broth in the soup.
milk - Substitute with coconut milk: Coconut milk can be used to add a creamy and slightly sweet flavor to the soup, especially for a dairy-free option.
cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to cream, adding richness and a hint of coconut flavor to the soup.
toasted pepitas - Substitute with toasted sunflower seeds: Sunflower seeds can be used as a substitute for pepitas, providing a similar nutty flavor and crunchy texture.
Presentation Tips for Serving Creamy Pumpkin Soup
Elevate the plating: When presenting the creamy pumpkin soup, ensure that the bowl is warmed beforehand to maintain the ideal temperature. The soup should be poured into the bowl with a steady hand, ensuring a smooth and even distribution.
Garnish with a swirl of cream: Use a squeeze bottle to create a delicate swirl of cream on the surface of the soup. This adds a touch of elegance and contrasts beautifully with the rich, warm tones of the soup.
Sprinkle with toasted pepitas: Generously sprinkle the toasted pepitas over the soup just before serving. The crunchy texture and nutty flavor of the pepitas provide a delightful contrast to the creamy soup.
Add a sprinkle of smoked paprika: A light dusting of smoked paprika around the edge of the bowl adds a pop of color and a hint of smokiness, enhancing the visual appeal of the dish.
Serve with artisan bread: Accompany the creamy pumpkin soup with freshly baked artisan bread, presented in a rustic bread basket. This adds a delightful element to the presentation and provides a delicious accompaniment to the soup.
Storage and Freezing Instructions for Creamy Pumpkin Soup
- Let the pumpkin soup cool completely before storing or freezing.
- For short-term storage, transfer the cooled soup to an airtight container and refrigerate for up to 5 days.
- To freeze the soup:
- Portion the cooled soup into freezer-safe containers or resealable bags, leaving some space at the top for expansion.
- Label the containers or bags with the date and contents.
- Place the containers or bags in the freezer, laying them flat for easier storage.
- Frozen pumpkin soup can be stored for up to 3 months.
- To reheat the soup:
- For refrigerated soup, transfer the desired portion to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through.
- For frozen soup, thaw the soup in the refrigerator overnight or in the microwave on the defrost setting.
- Once thawed, transfer the soup to a saucepan and heat over medium-low heat, stirring occasionally, until warmed through.
- If the reheated soup appears too thick, add a little chicken broth, water, milk, or cream to achieve the desired consistency.
- Taste the reheated soup and adjust the seasonings if needed before serving.
How To Reheat Leftover Creamy Pumpkin Soup
To reheat leftover creamy pumpkin soup with smoked paprika, start by transferring the desired amount of soup from the refrigerator to a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave the soup on high power for 1-2 minutes, stirring every 30 seconds, until it reaches your desired temperature.
Alternatively, you can reheat the soup on the stovetop. Pour the desired amount of soup into a saucepan and heat it over medium-low heat, stirring occasionally, until it's warmed through. Be careful not to let the soup boil, as this can cause the cream to separate and affect the texture of the soup.
If you find that the soup has thickened too much during storage, you can thin it out by adding a little chicken broth, water, milk, or cream while reheating. Stir well to combine and adjust the consistency to your liking.
For a quick and easy lunch or dinner, reheat the creamy pumpkin soup and serve it alongside a grilled cheese sandwich, a fresh green salad, or a crusty piece of bread for dipping.
To add a fresh twist to your leftover soup, consider topping it with a dollop of sour cream, a sprinkle of smoked paprika, or some chopped fresh herbs like parsley or chives. You can also add some crunch by topping the soup with croutons, toasted pumpkin seeds, or a handful of crispy bacon bits.
Interesting Fact About Creamy Pumpkin Soup with Smoked Paprika
The creamy pumpkin soup with smoked paprika recipe is a delicious and nutritious dish that can be enjoyed as a starter or a main course. It's a great source of vitamins and minerals, especially vitamin A and fiber, which are essential for a healthy diet. Additionally, the combination of pumpkin, paprika, and other ingredients creates a unique and flavorful taste that is sure to impress your guests. This soup is also versatile and can be made ahead of time, making it a convenient option for busy days. Enjoy the creamy pumpkin soup with smoked paprika as a comforting and satisfying meal.
Is Making Creamy Pumpkin Soup at Home Cost-Effective?
The cost-effectiveness of this creamy pumpkin soup with smoked paprika recipe is quite high. Pumpkins are affordable, and the additional ingredients are commonly found in households. The soup is nutritious and filling, making it a budget-friendly option for a family meal. The approximate cost for a household of four people would be around $10-$15, depending on the availability and pricing of ingredients. Overall Verdict: 9/10
Is This Creamy Pumpkin Soup Healthy?
This creamy pumpkin soup recipe has both healthy and indulgent elements. On the positive side, pumpkin is a nutrient-dense ingredient, packed with fiber, vitamins A and C, and antioxidants. The addition of apple provides extra fiber and a subtle sweetness without added sugar. The use of smoked paprika, cumin, and cayenne pepper adds depth of flavor without relying on excessive salt or fat.
However, the recipe also includes significant amounts of butter, milk, and cream, which increase the calorie and saturated fat content. While these ingredients contribute to the soup's rich, creamy texture, they may not be the best choice for those following a heart-healthy or calorie-controlled diet.
To make this soup healthier, consider the following modifications:
- Replace the butter with a heart-healthy oil, such as olive oil or avocado oil
- Use low-fat milk or unsweetened plant-based milk (e.g., almond or coconut) instead of whole milk and cream
- Increase the amount of vegetables by adding carrots or celery for extra fiber and nutrients
- Reduce the amount of added salt and rely on the natural flavors of the ingredients and spices
- Serve with a side salad or whole-grain bread to make it a well-rounded meal
By making these adjustments, you can enjoy a delicious and comforting pumpkin soup while still prioritizing your health and well-being. Remember, moderation is key, and even small changes can make a significant difference in the overall nutritional value of a dish.
Editor's Opinion on This Creamy Pumpkin Soup Recipe
The creamy pumpkin soup with smoked paprika recipe is a delightful blend of flavors and textures. The roasted pumpkin adds a rich, earthy sweetness, while the smoked paprika and cumin provide a warm, smoky depth. The addition of apple lends a touch of tartness, balancing the richness of the soup. The use of milk and cream creates a luxurious, velvety texture, and the toasted pepitas add a delightful crunch. Overall, this recipe is a perfect balance of savory and sweet, making it a comforting and satisfying dish for any occasion.
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Why trust this Creamy Pumpkin Soup with Smoked Paprika Recipe:
This recipe for creamy pumpkin soup with smoked paprika is a delicious and comforting choice for the fall season. The use of cooking pumpkins provides a rich and natural flavor, while the addition of tart green apple adds a hint of sweetness and complexity. The combination of smoked paprika, ground cumin, and fresh thyme creates a warm and aromatic profile, enhancing the overall taste. The inclusion of chicken broth and cream ensures a velvety texture, making it a satisfying and wholesome dish. Trust in the balance of flavors and the expertise behind this recipe for a delightful dining experience.
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