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Creamy Pumpkin Soup With Smoked Paprika
Creamy Pumpkin Soup With Smoked Paprika
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
120 minutes
Creamy pumpkin soup enhanced with smoky paprika flavor, made using fresh or canned pumpkin.
Ingredients:
  • 4-5 pounds of cooking pumpkins (see Recipe Note), or 3 (15-ounce) cans of pumpkin purée
  • 4 tablespoons butter
  • 2 medium yellow onions, chopped, about 2 cups
  • 3 garlic cloves, minced
  • 2 to 3 teaspoons  smoked paprika, more or less to taste
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
  • 4 cups chicken broth (or vegetable broth for vegetarian option, and gluten-free broth for gluten-free version)
  • 1 cup water
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • 1 cup milk
  • 1/2 cup cream
  • Salt and freshly ground pepper, to taste
  • Handful of toasted pepitas (shelled pumpkin seeds) for garnish
Instructions:
  • To roast the squash, preheat the oven to 350°F. Halve the pumpkin(s), remove the seeds and stringy parts using an ice cream scoop. Place the halves face down on a lined baking sheet and bake until tender, approximately 45 minutes to 1 hour. Let cool, peel, and scoop out the flesh. Use 6 cups of roasted pumpkin for this recipe and freeze any remaining for later use.
  • In a large saucepan over medium-high heat, melt butter. Cook onions until softened for about 4 minutes, stirring frequently. Add garlic and cook for an additional minute. Stir in smoked paprika, ground cumin, and cayenne for one more minute.
  • Combine the chopped apple, pumpkin, broth, water, thyme, and ground sage in the pot. Stir well using a wooden spoon. Season with salt and pepper. Bring to a boil, then lower the heat to medium-low, partially cover, and simmer for 20 minutes or until the apples are tender.
  • Blend the soup in batches in a blender or food processor until smooth. For an even smoother consistency, pass the purée through a food mill if desired. Alternatively, use an immersion blender for convenience.
  • Add the milk and cream to the soup in the saucepan over low heat. Gently incorporate them, ensuring a creamy texture. Adjust seasoning to taste, adding 2 teaspoons of salt for homemade stock.
  • Garnish each serving with toasted pepitas and a sprinkle of smoked paprika. This soup can be prepared a day in advance and stored in the refrigerator for up to a week, or frozen for up to three months.

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