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Creamy Pumpkin Soup With Smoked Paprika

A velvety smooth pumpkin soup with the warmth of smoked paprika and subtle sweetness of apple. Made with fresh roasted pumpkin for deep flavor.

Ingredients

Scale
  • 5 pounds sugar pumpkins.
  • 4 tablespoons butter.
  • 2 medium yellow onions, chopped.
  • 3 cloves garlic, minced.
  • 2–3 teaspoons smoked paprika.
  • 1/2 teaspoon ground cumin.
  • Pinch cayenne pepper.
  • 1 Granny Smith apple, peeled and chopped.
  • 4 cups chicken or vegetable broth.
  • 1 cup water.
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried.
  • 1/4 teaspoon ground sage.
  • 1 cup milk.
  • 1/2 cup cream.
  • Salt and pepper to taste.
  • Pepitas for garnish.

Instructions

  1. Cut pumpkins, remove seeds, roast cut-side down at 350°F for 45-60 minutes until soft.
  2. Sauté onions in butter, add garlic and spices. Add apple, pumpkin, broth, water and herbs.
  3. Cook 20 minutes until apples are soft.
  4. Puree soup until smooth. Optional: strain through food mill.
  5. Add milk and cream, heat gently. Season to taste.
  6. Garnish with pepitas and extra paprika.

Notes

Use sugar pumpkins not carving pumpkins.
Can make ahead 1 day.
Freezes up to 3 months.

  • Author: Chef Stella

Nutrition

  • Calories: 303
  • Fat: 18 g
  • Carbohydrates: 32 g
  • Protein: 8 g