Creamy Pumpkin Soup With Smoked Paprika (Print Version)
# Ingredients:
01 -
5 pounds sugar pumpkins.
02 -
4 tablespoons butter.
03 -
2 medium yellow onions, chopped.
04 -
3 cloves garlic, minced.
05 -
2-3 teaspoons smoked paprika.
06 -
1/2 teaspoon ground cumin.
07 -
Pinch cayenne pepper.
08 -
1 Granny Smith apple, peeled and chopped.
09 -
4 cups chicken or vegetable broth.
10 -
1 cup water.
11 -
1 teaspoon fresh thyme or 1/2 teaspoon dried.
12 -
1/4 teaspoon ground sage.
13 -
1 cup milk.
14 -
1/2 cup cream.
15 -
Salt and pepper to taste.
16 -
Pepitas for garnish.
# Instructions:
01 -
Cut pumpkins, remove seeds, roast cut-side down at 350°F for 45-60 minutes until soft.
02 -
Sauté onions in butter, add garlic and spices. Add apple, pumpkin, broth, water and herbs.
03 -
Cook 20 minutes until apples are soft.
04 -
Puree soup until smooth. Optional: strain through food mill.
05 -
Add milk and cream, heat gently. Season to taste.
06 -
Garnish with pepitas and extra paprika.
# Notes:
01 -
Use sugar pumpkins not carving pumpkins.
02 -
Can make ahead 1 day.
03 -
Freezes up to 3 months.