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.
- 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.
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.