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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!
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.
The flavors in this soup were incredible. My husband does not like cream soup. So I chopped up the apples and the onions very fine and added the pumkpkin that I had frozen in the fall to the pot along with the herbs and the wonderful smoked paprika that I purchased at Costco. He also thinks he has to have meat, so I added smoked turkey sausage. After letting it simmer for 20 minutes, this soup was thick and creamy with vegetable and meat bites. He loved the soup without ever knowing it was pumpkin. I left the cream out to reduce the calories. It was great without it. I did put a little in my bowl to see how much it would change the flavor. Both versions were fantastic. I think my comment was, I could die eating this soup and be happy.
This sounds delicious..I’m wondering, my boyfriend can’t really handle cream..Would i be able to substitute soy milk for the milk and cream or maybe do soy milk and half and half so its a little less dairy?
You could just replace the dairy with more stock. Or water. Or you could try it with soy milk. I’ve not used soy milk as a substitute for regular milk in cooking. But I have made a butternut squash soup without cream and it was fine. ~Elise
Is pumkin soup served hot or cold? What’s typical?
I would serve it hot. ~Elise
I had high hopes fot this recipe and was disappointed. I’m so glad I didn’t invite our vegetarian friends to join us. The soup had a lovely, creamy mouth-feel, but the smoked paprika was overpowering and gave the soup a very off flavor. I’ll try it again though with a few modifications, and without the smoked paprika.
Did you ever try it without the paprika? If so how was it? If modified, what did you use
Hi, Elise: Thanks for the great recipe. I made it yesterday. Modified it slightly — used two apples, 4 onions, slightly less paprika, and added a bit more herbs, plus a splash of Salata dressing for a bit of zing, and a bit of sugar to even things out. Also, in place of stock, water, milk and cream, I substituted whey left over from a home-made cheesemaking session, and that added a lovely tang. I used 7 cups of whey, plus some instant veggie broth powder (the good stuff, not the salty Knorr kind), and it was fabulous. Also, I didn’t have to worry about the soup separating. Delicious! Thanks again.
Hi Elise, I’ve never been a big fan of the gourd family but this recipe is spectacular! I made the soup for the first time a couple weeks ago and it was such a treat to bring for lunch at work. I really suggest roasting the pumpkin yourself–there’s nothing like the satisfaction of using only the freshest vegetables to prepare a meal. I didn’t add the cream as I found it already rich and smooth. I’m just finishing a three day “cleanse” and I’ve decided to ease my way back into eating by making a second batch of this soup (at my roommates request).Thank you so much!
Hello,I made this yesterday as a first course and it turned out beautifully. I brought some pimenton (smoked paprika) from Spain and hadn’t used it, but it really goes very well with the pumpkin.
Thank you for a very beautiful site.
Hi Mark – standard pumpkins are better for jack-o-lanterns than they are for eating. Try this with a sugar pumpkin, a kabocha, or a butternut squash.
I have got a huge tin of smoked paprika that my parents brought back from Spain this year and have been looking for interesting recipes to use it up in. This sounds like the perfect evening recipe, so comforting and warm! mmm! In England pumpkin is something that we don’t see too much of, and it is usually only one or two varieties. It is sadly the same with the squashes too. Could you use a ‘standard’ pumpkin or should I try and hunt down a sugar or kaboucha variety?
I had never heard of smoked paprika. So I set off to find some. Well it wasn’t available at the supermarket where I usually shop.
However I finally tracked some down at a specialty market and gave your recipe a try.
I make something similar to this recipe using roasted butternut squash…the paprika I use is Pimenton de la Vera from Spain…Wonderful flavor!
As someone who tried this soup of hers first hand, let me say that it is amazing. I was literally scraping the bowl for any little remnants of soup. Fantastic!!!
Note from Elise: Garrett, we love hearing praise like that, you’ll have to come over for lunch more often!
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.
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!
Hi Chigiy – We always used to cook up the jack-o-lantern pieces that were carved out. But those pumpkins are raised for their shape and the toughness of their flesh, not for their food quality. The best pumpkins for eating are sugar pumpkins, kabocha, and butternut squash. I think I remember reading that all the canned pumpkin we buy is actually made from butternut squash!