Creamy Pumpkin Soup with Smoked Paprika (Print version)
Velvety pumpkin soup with smoked paprika, cream, garlic, and toasted pepitas, ready in about 35 minutes.
# Ingredients:
For the soup
01 -
1 tablespoon unsalted butter
02 -
1 tablespoon olive oil
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
1 1/2 teaspoons smoked paprika, plus more for serving
06 -
1/2 teaspoon ground cumin
07 -
1 teaspoon fine salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
2 cans (15 oz each / 425 g each) plain pumpkin puree
10 -
3 cups (720 ml) low-sodium vegetable broth
11 -
1/2 cup (120 ml) heavy cream, plus more for serving
12 -
1 teaspoon maple syrup, optional
13 -
1 teaspoon apple cider vinegar
For topping
14 -
1/4 cup (35 g) toasted pepitas
15 -
1 tablespoon fresh thyme leaves or chopped chives
16 -
Freshly ground black pepper
# Instructions:
01 -
Melt the butter with the olive oil in a large pot over medium heat. Add the onion and cook for 6-8 minutes, stirring often, until soft and translucent.
02 -
Add the garlic, smoked paprika, cumin, salt, and pepper. Cook for 30-45 seconds, stirring constantly, until the garlic smells fragrant and the paprika deepens in color.
03 -
Whisk in the pumpkin puree, then slowly add the vegetable broth. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
04 -
Blend the soup with an immersion blender until completely smooth. If using a countertop blender, blend in batches and vent the lid carefully.
05 -
Reduce the heat to low. Stir in the heavy cream, maple syrup if using, and apple cider vinegar. Taste and add more salt or vinegar if the soup tastes flat.
06 -
Ladle into bowls and top with pepitas, thyme or chives, a small swirl of cream, black pepper, and a pinch of smoked paprika.
# Good to know:
01 -
Use plain pumpkin puree, not pumpkin pie filling.
02 -
For a thinner soup, add extra broth 1/4 cup at a time.
03 -
Best served hot with toasted bread or a crisp salad.