No ImageCreamy Pumpkin Soup with Smoked Paprika

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  1. 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!

    xxxxxyyyyy

  2. 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.

  3. Susie

    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.

  4. Chelsea

    Hi Elise,

    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

  5. PB

    Is pumkin soup served hot or cold? What’s typical?

    I would serve it hot. ~Elise

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