Pumpkin Soup with Smoked Paprika on Simply Recipes

Pumpkin Soup with Smoked Paprika

Ingredients

  • 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin puree
  • 4 Tbsp butter
  • 2 medium yellow onions, chopped, about 2 cups
  • 3 garlic cloves, minced
  • 1 Tbsp smoked paprika
  • 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 cup milk
  • 1/2 cup cream
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 sprig fresh sage or 1/4 teaspoon ground sage
  • Salt and freshly ground pepper to taste

* Most pumpkins in the store are meant for jack-o-lanterns, not eating. Use a sugar pumpkin or a Japanese Kabocha pumpkin if you are going to cook with it.

Method

pumpkin-paprika-soup-1.jpg pumpkin-paprika-soup-2.jpg Kabocha pumpkins. If you use a Kabocha, note they are pretty hard, use a strong, sturdy knife and be careful when you cut the pumpkin.

1 To make pumpkin purée, cut a sugar or Kabocha pumpkin in half, scoop out the seeds* and stringy stuff (an ice cream scoop works well for this purpose), lie face down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.

* Don't throw away the seeds! Use them to make toasted pumpkin seeds.

pumpkin-paprika-soup-3.jpg pumpkin-paprika-soup-4.jpg

2 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.

3 Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.

4 Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender. Return the soup to the saucepan.

5 With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.

Can make a day ahead.

Main Ingredients

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