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.
- 5lbscooking pumpkins
- 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
- 1tspfresh thyme,or ½ dried thyme
- ¼tspground sage
- salt and freshly ground pepper,to taste
- toasted pepitas,shelled pumpkin seeds, for garnish
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.
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.
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.
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.
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.)
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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