Rich and creamy soup with extra depth from smoked paprika.
Simply Recipes / Elise Bauer
Do you like cooking with smoked paprika?
I first encountered smoked paprika in a kumara sweet potato soup in New Zealand years ago.
Simply Recipes / Elise Bauer
It’s a wonderful spice to pair with winter squash or sweet potatoes.
What Is Smoked Paprika?
Like chipotle, smoked paprika can add a delightful smoky dimension to food.
Elise Bauer
It’s not spicy, but adds a smoky depth to any recipe in which its used.
Smoked paprika is perfect with this rich and creamy pumpkin soup.
Whole Pumpkin or Canned Pumpkin?
Elise Bauer
This soup can be made with either a whole pumpkin that you prepare yourself or with canned pumpkin.
Don’t be intimidated by roasting your own pumpkin!
It’s easy and the flavor is more interesting than canned pumpkin puree.
Elise Bauer
Look forsugar pumpkinsorJapanese kabocha pumpkinsto roast.
Scoop out the flesh from the skins and you’re ready to make soup.
Taste to check the seasonings again, and add more salt if needed.
Elise Bauer
Again, check the seasonings before serving.
Can This Pumpkin Soup Be Made Ahead?
This soup can be made the day before serving.
Elise Bauer
Reheat gently over low heat until steaming.
Pumpkin soup also makes great leftovers and can be kept refrigerated for about a week.
Can This Soup Be Frozen?
Elise Bauer
Want to make a big batch for the freezer?
This pumpkin soup freezes beautifully, even with the milk and cream.
Just transfer it to freezer containers or use freezer bags, andfreeze for up to three months.
Elise Bauer
Either way, reheat over low heat until steaming.
If it seems to separate, just puree it again in the blender until smooth.
What To Serve With Pumpkin Soup
Serve this soup with crustygarlic breador softgarlic knotson the side.
Elise Bauer
Cool, remove the peel, scoop out the flesh.
Simple Tip!
Don’t throw away the seeds!Toast themfor a healthy snack.
Elise Bauer
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 chopped apple, pumpkin, broth, water, thyme, and ground sage.
Mix well with a wooden spoon.
Season with a little salt and pepper.
Working in batches, transfer soup to a blender or a food processor.
Cover tightly and blend until smooth.
Alternatively, use an immersion blender to puree.
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.)
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.
