Pumpkin Soup with Smoked Paprika

Rich and creamy pumpkin soup recipe with a smokey, spicy flavor from smoked paprika. Make with pumpkin purée, onions, apple, garlic, spices, stock, milk and cream.

Jump to Recipe
Photography Credit: Elise Bauer

Have you ever tried cooking with smoked paprika? A few months ago I posted a recipe for roasted chicken with smoked paprika in which I told how I first encountered smoked paprika in a kumara soup in New Zealand.

Like chipotle, smoked paprika can add a wonderful smokey dimension to food. It’s perfect with this rich and creamy pumpkin soup. McCormick is putting some marketing effort behind promoting this wonderful spice, so you should be able to find it easily in your local supermarket.

Pumpkin Soup with Smoked Paprika Recipe

Print
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Roasting pumpkin time: 1 hour
  • Yield: Serves 8

Ingredients

  • 1 4-5 pound cooking pumpkin* to yield 6 cups roasted pumpkin OR 3 (15 ounce) cans of pumpkin purée
  • 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 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

* 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

1 Roast the squash: To make pumpkin purée, cut a sugar pumpkin or Kabocha squash 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 silicone 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! Toast them for a healthy snack.

2 Sauté onions, garlic, add paprika, cumin, cayenne: 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 Add squash, broth, water, thyme, sage, salt, pepper, then simmer: Add the chopped apple and pumpkin Add broth and water. Add the thyme and ground sage. 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 Purée soup: Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. OR 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.

Return the soup to the saucepan.

5 Stir in milk and cream: 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Pumpkin Soup with Smoked Paprika on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 20 Comments

  • Kathy

    Great base recipe. I loved the spice blend but increased the quantity of each spice plus nutmeg to make it even spicier and added extra pumpkin/squash purée to make a thicker soup. Super quick to make since I already had cooked pumpkin in the fridge. This recipe is a keeper!

  • Shelley

    I love smoked paprika, but this is way to much. I used: 1 onion, 2 cloves of garlic. 1/2 c water, 1c apple, 1c total of half & half, and cream. 1/4 tea cumin 1/4 paprika, about a tlbs of fresh sage & tyme each. Then for a dollop, creme fraiiche mixed with abit of whiskey, just to make it smoother.

  • Nicole

    Hi Elise, I just noticed that the recipe calls for sage and thyme in the ingredients list but it isn’t in the instructions. Would this be added along with the smoked paprika and other spices? Or just at the end? Thanks!!

  • Brad

    Does roasting the pumpkin add any flavor, or is it purely to get the pumpkin to mashing consistency? Could I microwave the pumpkin chunks instead? This is what I do for my sweet potato pies (mmmm…. it’s almost time for those). It’s just that it’s still air conditioner weather down here in Mississippi, and I jump on any chance to avoid running the oven at 350 for an hour. :)

    I’ve always wanted to try my hand at pumpkin soup, but never been adventurous enough to do it. I’ll have to give this a go. Thanks!

  • Elise

    Hi Brad – roasting the pumpkin halves does add flavor, but it isn’t necessary. You could cook them in the microwave if you are trying to avoid heating up your kitchen.

View More Comments / Leave a Comment
Pumpkin Soup with Smoked PaprikPumpkin Soup with Smoked Paprika