Creamy Pumpkin Soup With Smoked Paprika

Creamy Pumpkin Soup With Smoked Paprika

from simplyrecipes.com
120 min
8 servings

Creamy Pumpkin Soup with Smoked Paprika! This rich and creamy pumpkin soup gets a extra depth from smoked paprika. Make it with either a whole pumpkin or canned pumpkin puree.

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

Directions

  1. 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.

  2. 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. 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. 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. 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. 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.

Creamy Pumpkin Soup With Smoked Paprika Recipe | Only Recipes