Name: Creamy Pumpkin Soup With Smoked Paprika
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Pumpkin Soup With Smoked Paprika

1. 4-5 pounds of cooking pumpkins (see Recipe Note), or 3 (15-ounce) cans of pumpkin purée -

2. 4 tablespoons butter -

3. 2 medium yellow onions, chopped, about 2 cups -

4. 3 garlic cloves, minced -

5. 2 to 3 teaspoons smoked paprika, more or less to taste -

6. 1/2 teaspoon ground cumin -

7. 1 pinch cayenne pepper -

8. 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups) -

9. 4 cups chicken broth (or vegetable broth for vegetarian option, and gluten-free broth for gluten-free version) -

10. 1 cup water -

11. 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme -

12. 1/4 teaspoon ground sage -

13. 1 cup milk -

14. 1/2 cup cream -

15. Salt and freshly ground pepper, to taste -

16. Handful of toasted pepitas (shelled pumpkin seeds) for garnish -

How to cook deliciously - Creamy Pumpkin Soup With Smoked Paprika

1. Stage

Preheat the oven to 350°F.

2. Stage

Roast the squash: 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.

3. Stage

Remove the Flesh: 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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.)

8. Stage

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.